Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup jaggery, grated
- 2 ripe bananas, mashed
- 1/4 tsp cardamom powder
- 1/4 tsp salt
- Water, as needed
- Oil, for frying
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Wooden spoon
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, add rice flour, grated jaggery, mashed bananas, cardamom powder, and salt. Mix well.
2. Gradually add water to the mixture and knead it into a smooth dough.
3. Heat oil in a deep frying pan.
4. Take a small portion of the dough and shape it into a small ball.
5. Flatten the ball with your fingers and make a small dent in the center.
6. Gently drop the flattened dough into the hot oil and fry until golden brown.
7. Remove the fried poornalu from the oil and place them on a paper towel to drain excess oil.
8. Repeat the process with the remaining dough.
9. Serve the banana poornalu hot or warm.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- This recipe makes approximately 12-15 banana poornalu.
Nutritional information:
- Calories per serving: 120
- Fat: 3g
- Carbohydrates: 24g
- Protein: 2g
Substitutions for ingredients:
- Instead of rice flour, you can use wheat flour or all-purpose flour.
- Instead of jaggery, you can use brown sugar or honey.
- Instead of bananas, you can use sweet potatoes or pumpkin.
Variations:
- You can add chopped nuts like almonds or cashews to the dough for added crunch.
- You can also add raisins or dried cranberries for a sweet and tangy flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the poornalu to ensure they cook evenly and become crispy.
- Do not overcrowd the frying pan, as this can cause the poornalu to stick together.
- You can use a cookie cutter to shape the poornalu into different shapes.
Storage instructions:
- Store the leftover banana poornalu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the poornalu, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the banana poornalu on a plate with a sprinkle of powdered sugar or drizzle of honey.
Garnishes:
- Garnish the poornalu with chopped nuts or fresh fruit like strawberries or blueberries.
Pairings:
- Serve the banana poornalu with a cup of hot chai or coffee.
Suggested side dishes:
- You can serve the banana poornalu with a side of yogurt or whipped cream.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the poornalu are too oily, drain them on a paper towel for a few minutes before serving.
Food safety advice:
- Make sure the oil is not too hot to prevent burns or fires.
- Use caution when frying the poornalu to prevent oil splatters.
Food history:
- Poornalu is a traditional Indian sweet dish that is commonly made during festivals and special occasions.
Flavor profiles:
- The banana poornalu have a sweet and nutty flavor with a hint of cardamom.
Serving suggestions:
- Serve the banana poornalu as a dessert or snack.
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Region: Indian