This yummy sweet is a favourite and popular snack item all over india.It is called poornam burelu / poornalu ( in Telugu ) in Andhra , and it s called by so many names like sugiyan, suyyam, susiam, sukhian etc .The stuffing or filling may differ from place to place.But in South mostly Channa dal and jaggery are used for poornam.In sukhian people on north side use coconut and jaggery.Here iam using toor dal with Channa dal along with jaggery.
Ingredients:
For outer covering :
Raw rice – 2 Cups,( soaked for 2 hrs ),
Urad dal with out skin – 3/4 Cup,( soaked along with rice ),
Pinch of baking soda,
For stuffing:
Toor dal – 1 Cup,
Channa dal – 1/4 Cup,
Cardamom powder – 1/3 Tsp,
Cashew bits – 1 Tablesp,
Dessicated coconut powder – 2 Tablesp,
Dry fried white til – 1 Tablesp,
Raisins – 1 Tablesp,
Method:
1).wash rice dal mix once and grind it into a fine paste.Add salt and allow it to ferment for 2 hrs.
2).Mean while boil toor dal and Channa dal with just enough water.( About 250 ml water ) in pressure cooker for 3 whistles.
3).When cooker cools down, remove lid and drain water from dals ( if there is moisture ).
4).Grind the dal mix with elachi powder .Add cashew bits, raisins, til, coconut powder and mix well.
5).Make equal size balls of amla size and keep them aside.
6).Prepare batter of bajji consistancy by ading water if necessary.Add a pinch of baking soda and mix well.
7).Dip poornam balls in batter and deep fry under medium heat to light golden in colour.
8).Serve them hot with a tsp of desi ghee.
Tip:
A).I use toor dal and Channa dal with jaggery for preparing poli/ bobbattu.The same poornam I use in sukhian/ boorelu. ( Health wise i prefer toor dal to Channa dal ).
B).instead of using hand ,to dip balls in batter, you can use small oblong spoon with long handle or fork.you can avoid small drops of batter falling into oil while dropping batter coated sukhian into oil with hand.