The outer layer is like thick dosa batter but a little bit of bellam/Jaggery is mixed in it for sweetness and no fermentation is needed.
The dish is normally served as a snack in the evening or as prasadam offering for God.
Soaking Time: 5-6 hours
Preparation Time: 20 minutes
Cook Time: 30 minutes
Makes : 12 Halwa Boorelu
Urad Dal/Minappappu: 1/2 cup
Parboiled rice : 1 cup
Salt : 1 teaspoon
Jaggery/ Bellam: 1 teaspoon
Sooji/Bombai rava: 1/2 cup
Water : 1 cup
Sugar : 3/4 cup
Ghee : 3 tablespoons
Elachi/ green cardamom: 3 powdered
Yellow food color: 2 drops or a pinch
Wash and soak dal and rice for 5-6 hours. Drain them and grind into a fine batter by adding little water.
Add rest of the ingredients listed above, mix well and keep aside.
Roast Sooji in 1 teaspoon of ghee and keep aside.
Heat water in a pan and add Sooji. Once the water is evaporated, add sugar, food color, ghee and mix well. Cook for 2 minutes. Add Elachi powder, mix well and cook for 1 more minute. Turn off the stove and let it cool.
Heat oil for deep frying, Make 12 equal size balls, dip the balls into the batter and fry them till golden on both sides in small batches. It should take 2-3 minutes per batch.
Serve hot or cold.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Yummy.. We make seeyam or siyam in the same way. But the inner filling is the coconut pooranam. Sooji filling sounds delicious. Will try it.ReplyDelete
OMG, fried halwa is absolutely new to me. Sounds like an awesome dish. Great choice for H, Amara!!ReplyDelete
Oh yummy looking halwa boorelu Amara.ReplyDelete
Halwa boorelu look yummy.ReplyDelete
Very interesting one..never made this before..ReplyDelete
Yummy one, Amara. I am guessing more of us are going to stick to halwa for this alphabet. ☺ReplyDelete
Totally new..never heard of this before...looks tempting.ReplyDelete
What a lovely recipe. We have something similar to this but I have never tried it before. Very tempting!ReplyDelete
Nice recipe and this is new for me. Its tea time here and these would perfectly hit the hunger spot :)ReplyDelete
I think I had this at a local festival in Hyderabad , it sure looks yummyReplyDelete
Fried halwa sounds very interesting.Never heard of it before but it looks delicious.ReplyDelete
This halwa filling sounds so good. Looks awesome..ReplyDelete
This onewill be in our list for Dessara nine days prasadams every year. Very easy to make and delicious....ReplyDelete
wow gem of a recipe...it reminds me of our sanjhyachi poliReplyDelete
Who will say no to this irresistible boorelu, definitely not me..ReplyDelete
A delicious one, Amara. Love it.ReplyDelete
Very interesting recipe never tried boorelu this way..ReplyDelete
wow - what an interesting way to have the sooji - reminds me of an Orissa recipe I made once except there its the other way around the outer batter is made from semolina - would love to try this version alsoReplyDelete
Very interesting recipe. This Bm , I am learning so many new dishes.ReplyDelete
very interesting version of halwaReplyDelete