Poornam Boorelu or Poornalu

Ingredients: 

1/4 kg bengalgram 
1/4 kg grated jaggery or sugar 
12 cardamom powdered 
1/2 cup melted butter 
1 cup coconut cut into small pieces (optional) 
125 gm blackgram 
1/4 kg rice flour

Method:

Wash and soak blackgram four hours. Drain water and grind it to fine paste adding very little water. Add a pinch of salt and the rice flour and mix it well. Leave it covered for a minimum of three hours. 

Pressure cook bengalgram with just enough water. Add jaggery or sugar to it and cook it again stirring in between till it becomes a thick paste. Add the coconut pieces (fried in a tbsp of melted butter), cardamom powder and the remaining melted butter and mix well. Make them into medium size balls. 

Heat oil, dip each sweet ball in the blackgram-rice flour mix and fry till golden brown. Three to four ball can be fried at a time. Stored in a air tight container, they last for two to three days. Before eating, make a hole and fill it with two spoons of melted butter, provided your diet permits. 

Sometimes, while being fried, these poornam boorelu may break if the consistency of the blackgram - rice flour mix is not soaked long enough. You have to be very careful on these two counts. To the remaining blackgram - rice flour mix add salt and green chili paste. Make medium size balls and fry in oil. They make great savory and go well with the sweet.