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    Home » sweets » Pesara Poornam Boorelu Recipe | Step by Step Recipe | Navarathri Recipes

    Last Updated: July 17, 2020 | First Published on: October 13, 2012 by Hari Chandana Ponnaluri

    Pesara Poornam Boorelu Recipe | Step by Step Recipe | Navarathri Recipes

    105 shares
    pesarapappu poornam boorelu recipe, how to make pesara pooralu, pesara pappu poornalu recipe

    Pesara Poornalu / Pasi Paruppu Suzhiyan / Suzhiyam Recipe:

    Preparation & Cooking Time : 1 hour
    Makes about 28 – 30

    Ingredients:

    Urad Dal: ½ cup
    Rice : 1 cup
    Moong Dal: ¾ cup
    Grated Fresh Coconut: ¾ cup
    Powdered Jaggery: 1 and ½ cups
    Cardamom Powder: ½ tsp
    Salt : ¼ tsp
    Oil for deep frying

    Method:

    1. Wash
    and soak the urad dal and rice overnight or for 6 hours. Wash and soak
    the moong dal in water for 2 – 3 hours.

    2. Drain the water from urad dal
    and grind to a smooth paste adding little water. It should be like a thick dosa batter.

    3. Add the salt to the urad
    dal batter and set aside.

    4. Now drain the water from moong dal and grind
    into a smooth paste adding very little water.

    5. Pour the moong dal batter
    into greased idli plates and steam cook for 12 – 15 minutes. Switch off
    the heat and allow it to cool. Chop and grind the pieces and set aside

    6. In a
    heavy bottomed vessel, mix the powdered jaggery and water. The amount of water should be just enough to soak the jaggery
    and allow the jaggery to melt.

    7. When boiling bubbles appear, add the moong dal mixture and grated coconut and mix well.

    8. Cook
    on a medium
    flame till it forms a thick mixture.  When it thickens,
    add the cardamom powder and mix well.
    9. Allow it to cool and roll into a
    round shape balls. Heat enough oil in a frying pan.

    how to prepare pesara poornalu. recipe for pesara pappu poornam burelu

    10. Then dip each moong
    dal ball in the urad dal batter and let it coat evenly.

    11. Then gently
    drop them into the hot oil. Deep fry them till golden brown color.

    Andhra pesara poornalu recipe

    12.  Remove from the oil and serve.

    • You can also check other Sweets recipes here
    • Check out other recipes of Moong Dal here
    • Back to Recipe Index
    105 shares

    Filed Under: sweets, Uncategorized Tagged With: moongdal

    Reader Interactions

    Comments

    1. Neela Manogar says

      October 14, 2012 at 5:30 pm

      Very tasty dish and remind me mom's suzium.http//www.indianfoodnest.blogspot.com/

      Reply
    2. Shweta in the Kitchen says

      October 15, 2012 at 12:31 am

      Wonderful recipe, new to me, definitely bookmarked to try

      Blog – http://shwetainthekitchen.blogspot.com/
      Facebook Page – https://www.facebook.com/ShwetaintheKitchen

      Reply
    3. Poornima Nair says

      October 15, 2012 at 1:24 am

      Such tempting pics, love the sweet!

      Reply
    4. Shama Nagarajan says

      October 15, 2012 at 7:29 am

      Super inviting..Join me in Fast Food – Vermicilli event here : http://easy2cookrecipes.blogspot.in/2012/10/fast-food-event-vermixilli-for-october.html

      Reply
    5. PT says

      October 15, 2012 at 3:31 pm

      neat presentation and well prepared 🙂

      Reply
    6. Vijitha says

      January 07, 2013 at 4:20 pm

      That looks so delicious. We call this Suzhiyan in Tamil.

      Reply
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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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