Dry Fruits Suzhiyam (Boorelu) with Black Rice Recipe
Embark on a culinary journey with this traditional Indian dessert, Dry Fruits Suzhiyam, also known as Boorelu, which is particularly cherished during festivals. This recipe combines the rich flavors of black rice, urad dal, and an assortment of dry fruits, creating a delectable treat that is sure to please the palate. With its unique texture and sweet filling, this dish embodies the essence of Indian festivities and culinary heritage.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sunflower Oil | For deep frying |
| White Urad Dal (Split) | 1 cup |
| Black Rice | 2 cups |
| Idli Rice | 1 cup |
| Sooji (Semolina/Rava) | ½ cup |
| Salt | To taste |
| Dry Fruits (Raisins) | 1 cup |
| Mixed Nuts (Almonds) | ¾ cup |
| Ghee | As required |
| Cardamom Powder (Elaichi) | ½ teaspoon |
| Water | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300 |
| Protein | 8g |
| Total Fat | 15g |
| Saturated Fat | 2g |
| Carbohydrates | 40g |
| Dietary Fiber | 5g |
| Sugars | 10g |
| Sodium | 200mg |
Preparation Steps
-
Soaking the Ingredients:
Begin by soaking the white urad dal, black rice, and idli rice in ample water for at least 4 to 5 hours, or preferably overnight. This step is essential for achieving the right consistency in the batter. -
-
Grinding the Mixture:
Once soaked, drain the water and transfer the urad dal to a mixer. Grind it until it reaches a smooth, butter-like consistency. Next, add the idli rice, black rice, salt, and a little water to the mixture. Blend until the consistency resembles that of idli batter. -
Fermentation (Optional):
For enhanced flavor, allow the mixture to ferment for about 4 to 6 hours at room temperature. This step is optional, but if fermented, any leftover batter can be used to make dosas. -
Thickening the Batter:
After grinding, incorporate the semolina (sooji) into the batter, adjusting the thickness so that it is suitable for coating the dry fruit balls. -
Preparing the Stuffing:
In a dry skillet, lightly roast the mixed nuts until their raw aroma dissipates, then transfer them to the mixer and grind coarsely. In the same skillet, add ghee, followed by the dry fruits and mix well. After about 3 minutes, sprinkle in the cardamom powder and continue to cook until a sticky mixture forms. If using raisins, add a splash of water to ensure the mixture binds well. -
Forming the Balls:
Remove the mixture from heat and let it cool slightly. Grease your palms with ghee and shape the nut mixture into small round balls while it is still warm; this will make the binding easier. -
Frying the Suzhiyam:
Heat sunflower oil in a deep frying pan over medium heat. Dip each ball into the prepared batter, ensuring it is fully coated. Carefully place the batter-coated balls in the hot oil, frying until they are golden brown and cooked through. Once done, remove them from the oil and drain on paper towels to absorb excess oil. -
Serving:
Your Dry Fruits Suzhiyam (Boorelu) with Black Rice is now ready to be enjoyed! Serve these delightful treats during festive occasions alongside other traditional sweets like Rava Kesari Bhath and Paruppu Payasam for a complete celebration.
Conclusion
This Dry Fruits Suzhiyam (Boorelu) with Black Rice recipe is not just a dessert; it’s a celebration of flavors and textures that brings together the warmth of family gatherings and festive occasions. With its simple yet enriching ingredients, it encapsulates the heart of Indian cuisine. Try this recipe for your next festival, and delight in the joy of sharing this delicious treat with your loved ones!
