Purnam Burelu Recipe (Poornalu)

Purnam Burelu (poornalu) are a traditional South Indian sweet made especially during festivals like Ugadi, Varalakshmi Vratam,Vinayaka Chavithi and dasara. These deep-fried golden dumplings are filled with a sweet chana dal and jaggery mixture (poornam) and coated with a rice flour or urad dal-based batter before frying.

Ingredients

For Poornam (filling)

• Chana dal – 1 cup
• Grated jaggery  – 1 cup
• Grated coconut (optional) – 2 tbsp
• Cardamom powder – 1/2 tsp
• Ghee – 1 tsp

For Outer Batter

• Urad dal – 1 cup
• Rice  – 1/4 cup
• Salt – a pinch
• Water – as needed
• Oil – for deep frying

Preparation Steps

1. Prepare the Poornam

1. Soak chana dal for 2–3 hours, then cook until soft (not mushy).
2. Drain and grind into a coarse paste.
3. In a pan, melt jaggery with a few spoons of water. Strain to remove impurities.
4. Add the chana dal paste and cook on low flame until the mixture thickens.
5. Mix in cardamom powder and coconut.
6. Let it cool and roll into small balls.

2. Prepare the Batter

1. Soak urad dal and rice for 4–5 hours.
2. Grind into a smooth, thick batter with minimal water.
3. Add salt and let it ferment for 2–3 hours if time permits.

3. Make the Burelu

1. Heat oil in a deep frying pan.
2. Dip each poornam ball in the batter, coating evenly.
3. Gently drop into hot oil and deep fry until golden brown.
4. Drain on paper towels.

Health Benefits

• Chana Dal: Rich in protein, fiber, and helps in energy boost.
• Jaggery: Natural sweetener, improves digestion, purifies blood.
• Coconut: Provides healthy fats and adds flavor (optional).
• Cardamom & Ghee: Aid in digestion and enhance aroma.
• Overall, Poornam Burelu are a festive sweet that gives instant energy and traditional nourishment.

Tips

• Grind urad dal batter smoothly with less water to get fluffy and crispy outer layer.
• Do not make the poornam mixture watery; it should be firm to roll balls.
• Always fry on medium flame for even cooking and golden color.
• Adding a pinch of rice flour in batter makes the outer coating crispier.
• Strain jaggery syrup to remove impurities before mixing with dal.

Variations

• With Coconut: Add grated coconut to poornam for enhanced flavor.
• With Sugar: Replace jaggery with sugar if preferred (less traditional).
• Atukulu Burelu: Add soaked poha to batter for a softer coating.
• Stuffing Variations: Some recipes use dry fruits like cashews and raisins inside poornam.