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The Delicious Poornalu Recipe for Diwali: A Festive Sweet Delight

Poornalu Recipe

Poornalu, also known as Poornam Boorelu, is a traditional South Indian sweet made during festivals like Diwali. These delicious golden brown balls are filled with a sweet lentil mixture and deep-fried to perfection. Poornalu is a staple in many households, and it’s a dish that brings warmth and nostalgia to festive celebrations. This blog will guide you through a foolproof method of preparing the Perfect Poornalu Recipe for Diwali, ensuring it tastes just like grandma’s!10-12
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine South Indian
Calories 150 kcal

Equipment

  • Mixing bowls
  • Deep frying pan
  • Slotted spoon
  • Blender or food processor
  • Small saucepan

Ingredients
  

For Filling (Poornam):

  • 1 cup Chana Dal (Bengal gram)
  • 1 cup Jaggery (grated)
  • 1/4 cup Grated Coconut (optional)
  • 1 tsp Cardamom Powder
  • 1 pinch Salt

For Outer Batter:

  • 1 cup Rice Flour
  • 1/4 cup Urad Dal Flour (optional)
  • Water (as required)
  • Pinch of Salt

For Frying:

  • Oil (for deep frying)

Instructions
 

Making the Poornam (Filling)

  • Cook the Dal: Rinse the chana dal and pressure cook it with enough water until it becomes soft but not mushy. Drain any excess water.
  • Prepare the Mixture: In a blender, add the cooked chana dal, jaggery, and grated coconut. Blend until it forms a thick, smooth paste.
  • Flavor the Filling: Heat this mixture in a pan and cook until it thickens slightly. Add cardamom powder and mix well. Let the filling cool down and shape it into small balls.

Making the Outer Batter

  • In a mixing bowl, combine the rice flour and urad dal flour. Add a pinch of salt and water gradually to form a smooth, thick batter. It should be slightly thinner than dosa batter consistency.

Assembling and Frying

  • Heat Oil: Heat oil in a deep pan for frying.
  • Coat the Filling: Dip each filling ball into the rice flour batter, ensuring it's coated evenly.
  • Fry the Poornalu: Carefully drop the coated balls into the hot oil and fry until they turn golden brown on all sides. Use a slotted spoon to remove them from the oil and drain on paper towels.

Notes

  • You can store Poornalu for 2-3 days in an airtight container.
  • Coconut is optional but adds an extra layer of flavor.
  • Ensure the oil is hot enough before frying to get that perfect golden crust.
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