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Recipe Name: Poornalu  
 
Category: Indian Regional Sub Category: Andhra

 

Prep Time Cook Time Serves
20 mins 30 mins 8
 

 

Ingredients:

Bengalgram   1/4 kg
Grated jaggery or sugar   200 g
Cardamom   12 no (powdered)
Melted butter   1/4 cup
Coconut cut into small pieces   1 cup (optional)
Blackgram   125 g
Rice flour   1/4 kg
 

Method:

  • Wash and soak blackgram for 4 hours. Drain water and grind it to fine paste adding very little water. Add a pinch of salt and the rice flour and mix it well. Leave it covered for a minimum of 3 hours.
  • Pressure cook bengalgram with just enough water. Add jaggery or sugar to it and cook it again stirring in between till it becomes a thick paste. Add the coconut pieces (fried in a tbsp of melted butter), cardamom powder and the remaining melted butter and mix well. Make them into medium size balls.
  • Heat oil, dip each sweet ball in the blackgram-rice flour mix and fry till golden brown. Three to four ball can be fried at a time. Store in a air tight container, they last for two to three days.
  • To the remaining blackgram - rice flour mix add salt and green chili paste. Make medium size balls and fry in oil..Serve hot
 
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Suggested Variation
There is no suggested variation for this recipe
 
 
 
poornalu
 
 
Nutrition Facts
 
Serving Size   -
 
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Sugars    
Protein  
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs