Poornam Boorelu

Ingredients:

1) Rice = 2 Cups.
2) Urad Dal (Minapappu Gullu)  = 1Cup.
3) Bengal Gram (Pacchi  Senagapappu) = 1/2 Cup
4) Jaggery (Bellam) = 1/2 Cup.
5) Cardamom Powder (Elachi) = 1/2 Tea Spoon.
6) Salt = Acc to taste.
7) Oil = Deep fry.

Method:

1) Cook Bengal Gram with 1 cup of water in pressure cooker and wait for 3 whistles to come up.
2) After pressure is released drain excess water from Bengal Gram dal after it is cooked.
3) Then grind dal and Jaggery separately and grind them again together, this mixture should not be very thicky, you should be able to prepare a small Lemon size round balls and keep them aside.
4) Soak Rice and Urad Dal for 4-5 hrs then grind to fine paste by adding very little water, it should be like a thick dosa batter, add a pinch of salt and mix well and keep aside for an hour.
5) Take a wide pan pour some oil after heating it take a small Lemon size (Bengal Gram Dal + Jaggery) balls dip each ball in the batter prepared in the above step and let it coat evenly and place this batter coated balls in the oil and deep fry it.
6) Gently fry one after the other, you can find the batter around those small laddu's is cooked / fried properly as they turn to light brown color.
7) Poornam Boorelu are ready to serve.

 

Ravva Laddu

Ingredients:

1) Upma Ravva (Sooji / Bombay Ravva) = 1Cup.
2) Sugar = 3/4 Cup.
3) Ghee = 3 Tbl Spoon.
4) Milk = 4 Tbl Spoons.
5) Cashew Nuts = Few.
6) Cardamom Powder (Elachi) = 1 Tea Spoon.
7) Grated Coconut = 1/4 Cup (Wet Coconut)
8) Raisins (Kissmiss (Dry Fruits)) = Few (Optional).

Method:

1) Take a small pan add 1 Tbl Spoon of Ghee, fry the Cashew Nuts till they turn to golden colour and remove them from pan and keep them aside
2) In the same pan add  Upma(Sooji) Ravva and roast for about 8-9 minutes, till you smell nice aroma around your kitchen also Sooji turns to light brown shade, remove Sooji from pan and then spread in a wide plate.
3) In the same pan fry wet Coconut  for a minute and keep aside.
4) Take a vessel add Sugar, Roasted Rava, Roasted Coconut, Elachi, Ghee and few drops of milk, mix them well as shown in the fig

5) Prepare small Laddu's using both your hands and decorate with roasted Cashew Nut on top of Laddu.
6) Prepare Laddu little careful and take them on to a serving plate, after few minutes they will come to normal temperature and these Laddu's can be stored in a airtight containers.