Name: Poornam Burelu (Tofu - Carrot - Coconut Burelu) recipe by Abhinetri V at BetterButter
Prep time: 240 min
Cook time: 25 min
Total time: 265 min
Yield: 10
Ingredients: For the outer layer:; Raw rice- 1 cup; Black gram dal/ Urad dal- 1/2 cup; Salt - a pinch; Sugar powder - 2 tablespoon; Water - to prepare the batter; For the filling:; Tofu - 2 cups; Grated and roasted coconut- 1/4 cup; Grated and roasted carrot - 1/4 cup; Cardamom powder- 1/2 teaspoon; Grated Jaggery- 1 and 1/2 cups; Oil - For deep frying; Water- 1 cup

ABOUT Poornam Burelu (Tofu - Carrot - Coconut Burelu) RECIPE

Poornam Burelu is a traditional and classic sweet of Andhra Pradesh, served during the festive time. I changed the stuffing which makes it suitable for lactose intolerants and vegans. The tofu used here is gluten free, low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. Kids love it too.

Ingredients Serving: 10

For the outer layer:
Raw rice- 1 cup
Black gram dal/ Urad dal- 1/2 cup
Salt - a pinch
Sugar powder - 2 tablespoon
Water - to prepare the batter
For the filling:
Tofu - 2 cups
Grated and roasted coconut- 1/4 cup
Grated and roasted carrot - 1/4 cup
Cardamom powder- 1/2 teaspoon
Grated Jaggery- 1 and 1/2 cups
Oil - For deep frying
Water- 1 cup

Instructions

Soak the raw rice and the black gram in water for 4 hours. Then drain the water and grind the rice and the black gram along with salt to form a smooth textured batter like a dosa batter. Now add the sugar powder to this, mix it well and keep it aside.
To prepare the filling, take the tofu and wash it properly. Then drain the water completely from the tofu and mash it.
Take a heavy weight vessel, add 1 cup of water and heat it on a high flame. Then add the grated jaggery and stir it well over a medium flame until a string consistency is formed.
To this, add the drained and mashed tofu, coconut, carrot, cardamom powder and mix it well till a thick mix is formed. Then turn off the flame.
Transfer this mixture into a plate and make balls of this filling to form the burelu. Let it cool for sometime.
In the meanwhile, heat oil on a medium flame to deep fry.
Take the dumplings one by one and dip them in the batter so as to coat. Carefully drop these in the hot oil.
Fry them on both sides until they turn golden brown and are crispy. Now take the fried burelu using a slotted ladle and place them on an absorbent paper to remove the excess oil.
Serve them hot for best taste.

Similar Recipes