Halwa Boorelu

Back

Ingredients: 1/2 cup cup black gram dal/urad dal 1 cup rice 1 tsp grated jaggery pinch of salt. For Halwa Stuffing : 1 cup semolina/rava 1/2 cup sugar (adjust to suit your taste) 1/4 cup water little less than 1/4 cup melted ghee 3/4 tsp cardamom powder.

Method:
1 Drain water from the black gram dal and rice and grind to fine paste adding little water. It should be like a dosa batter. Add a pinch of salt and jaggery and mix well. Leave aside covered.
2 Heat a vessel, add sugar, cardamom pwd and water and let the sugar melt completely. Bring to a boil and turn off heat. Keep aside.
3 Take a heavy-bottomed vessel, add the melted ghee, add rava and fry for 7-8 mts constantly. Slowly add the sugar syrup (be careful as the syrup might splash) and keep stirring and cook till it appears like a thick paste, stirring continuously. Cook on low flame for 3-4 mts. Turn off heat and cool.
4 When the halwa is warm enough to handle, grease palms and make small balls as shown in the image above and keep aside.
Halwa Balls.
5 Heat enough oil in a wide heavy bottomed vessel for deep frying. Dip each ball in the rice-dal batter and let it coat evenly and place in the oil and deep fry till golden brown. You can deep fry a batch of four to five balls depending on the size of the vessel.
Halwa Boorelu.
6 Serve warm. Store in an air tight container as they last for at least 3-4 days.
Halwa Boorelu.
Serve : Makes approx 32 boorelu.
Ready in 60 minutes.
Note : Ensure that the rice-dal batter is thick so that it coats the balls evenly and holds shape. You can use the left over batter to make savory balls by adding a little more salt, cumin seeds, chopped onions, coriander leaves and green chilli paste. Deep fry these savory balls till golden brown.
Try our other Recipes

---