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.
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