Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup jaggery, grated
- 1/2 cup water
- 1/4 cup grated coconut
- 1/4 tsp cardamom powder
- Oil for frying
Special equipment needed:
- A deep frying pan
- A mixing bowl
- A spoon or spatula
- A plate or tray for serving
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, grated coconut, and cardamom powder. Mix well and set aside.
2. In a saucepan, heat water and jaggery over medium heat. Stir until the jaggery dissolves completely.
3. Once the jaggery syrup comes to a boil, turn off the heat and let it cool down for a few minutes.
4. Add the jaggery syrup to the rice flour mixture and mix well until a dough-like consistency is formed.
5. Heat oil in a deep frying pan over medium heat.
6. Take small portions of the dough and shape them into small balls or oval-shaped dumplings.
7. Gently drop the shaped dough into the hot oil and fry until they turn golden brown.
8. Remove the fried poornalu from the oil using a slotted spoon and place them on a paper towel to absorb excess oil.
9. Serve the jaggery poornalu hot or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 12-15 poornalu
Nutritional information:
Calories per serving: 100
Total fat: 2g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 0mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugars: 10g
Protein: 1g
Substitutions for ingredients:
- Rice flour can be substituted with wheat flour or all-purpose flour.
- Grated coconut can be substituted with desiccated coconut.
- Cardamom powder can be substituted with cinnamon powder or nutmeg powder.
Variations:
- Instead of shaping the dough into small balls, you can flatten them into discs and stuff them with a mixture of grated coconut and jaggery before frying.
- You can also add chopped nuts like cashews or almonds to the dough for added crunch.
Tips and tricks:
- Make sure the jaggery syrup is not too hot when adding it to the rice flour mixture, as it can cause the dough to become too sticky.
- If the dough is too dry, add a little water to make it more pliable.
- Do not overcrowd the frying pan, as it can cause the poornalu to stick together.
Storage instructions:
- Jaggery poornalu can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the poornalu, microwave them for 10-15 seconds or heat them in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve the jaggery poornalu on a plate or tray lined with banana leaves for an authentic touch.
- Dust them with powdered sugar or drizzle them with honey for added sweetness.
Garnishes:
- Garnish the poornalu with chopped nuts or grated coconut for added texture and flavor.
Pairings:
- Jaggery poornalu can be paired with a hot cup of chai or coffee for a perfect snack.
Suggested side dishes:
- Serve the poornalu with a side of coconut chutney or tomato chutney for added flavor.
Troubleshooting advice:
- If the poornalu are too hard, it may be because the dough was too dry. Add a little water to make it more pliable.
- If the poornalu are too soft, it may be because the dough was too wet. Add a little more rice flour to make it firmer.
Food safety advice:
- Make sure the oil is hot enough before frying to ensure the poornalu cook evenly and are not greasy.
Food history:
- Jaggery poornalu is a traditional Indian sweet that originated in the state of Andhra Pradesh.
Flavor profiles:
- Jaggery poornalu has a sweet and nutty flavor, with a hint of cardamom.
Serving suggestions:
- Serve the jaggery poornalu as a snack or dessert after a meal.
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Region: Indian