Rice Flour Poornalu Recipe

Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup jaggery, grated
- 1/4 cup water
- 1/4 tsp cardamom powder
- 2 tbsp ghee
- Oil for deep frying

Special equipment needed:
- Deep frying pan
- Mixing bowl
- Spoon

Step-by-step instructions:
1. In a mixing bowl, add rice flour, grated jaggery, cardamom powder, and ghee. Mix well.
2. Add water to the mixture and knead it into a smooth dough.
3. Heat oil in a deep frying pan on medium heat.
4. Take a small portion of the dough and roll it into a small ball.
5. Gently press the ball between your palms to flatten it into a disc shape.
6. Carefully drop the disc into the hot oil and fry until it turns golden brown.
7. Remove the fried poornalu from the oil and place them on a paper towel to absorb excess oil.
8. Repeat the process with the remaining dough.
9. Serve the poornalu hot or at room temperature.


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- Makes approximately 15-20 poornalu

Nutritional information:
- Calories: 120 per serving
- Fat: 6g
- Carbohydrates: 15g
- Protein: 1g

Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or white sugar.

Variations:
- Add grated coconut or chopped nuts to the dough for added texture and flavor.

Tips and tricks:
- Make sure the oil is hot enough before frying the poornalu to ensure they cook evenly.
- Do not overcrowd the frying pan as it can lower the oil temperature and result in unevenly cooked poornalu.

Storage instructions:
- Store the poornalu in an airtight container at room temperature for up to 2-3 days.

Reheating instructions:
- To reheat, place the poornalu in a preheated oven at 350°F for 5-7 minutes or until heated through.

Presentation ideas:
- Serve the poornalu on a plate with a sprinkle of powdered sugar or grated coconut on top.

Garnishes:
- Powdered sugar or grated coconut

Pairings:
- Serve with a cup of hot tea or coffee.

Suggested side dishes:
- None

Troubleshooting advice:
- If the dough is too dry, add a little more water until it reaches the desired consistency.
- If the poornalu are not turning golden brown, increase the heat slightly.

Food safety advice:
- Use caution when frying the poornalu to avoid burns from hot oil.

Food history:
- Poornalu is a traditional Indian sweet made during festivals and special occasions.

Flavor profiles:
- Sweet, nutty, and aromatic with hints of cardamom.

Serving suggestions:
- Serve as a dessert or snack.

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Region: Indian

Taste: Crispy, Savory, Nutty, Aromatic