Dry Fruits Suzhiyam (Boorelu) With Black Rice Recipe
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Introduction
Suzhiyam, also known as Boorelu, is a beloved traditional dessert that originates from the southern regions of India, particularly Tamil Nadu and Andhra Pradesh. This dish is a favorite during festive occasions like Deepavali, Ugadi, and other celebrations. Traditionally, Suzhiyam is made by deep-frying sweet-filled dumplings in a batter of rice and lentils. However, in response to the increasing global awareness of health and wellness, especially for those managing diabetes, itโs time to look at healthier alternatives to the sugar and jaggery typically used in these sweet treats.
This variation of Dry Fruits Suzhiyam (Boorelu) is made using a delightful blend of dry fruits, mixed nuts, and black rice, making it not only delicious but also a more nutritious choice for all. With the richness of dry fruits and the wholesome touch of black rice, this dish will be an irresistible addition to any festive spread.
Ingredients
| Ingredient | Quantity |
|---|---|
| Oil | For deep frying |
| White Urad Dal (Split) | 1 cup |
| Black Rice | 2 cups |
| Idli Rice | 1 cup |
| Sooji (Semolina/Rava) | ยฝ cup |
| Salt | To taste |
| Dry Fruits | 1 cup (raisins, dried cranberries, dates) |
| Mixed Nuts | ยพ cup (almonds, walnuts, pumpkin seeds) |
| Ghee | As required |
| Cardamom Powder (Elaichi) | ยฝ teaspoon |
| Water | As required |
Allergen Information
This recipe contains tree nuts (almonds, walnuts, pumpkin seeds) and dried fruits, which may be allergens for some individuals. If you are preparing this dish for people with allergies, make sure to adjust the ingredients accordingly and inform them about the presence of nuts.
Dietary Preferences
This dessert is entirely vegetarian, making it suitable for a wide range of dietary preferences. It also offers a healthier option by using black rice and a variety of nuts and dry fruits instead of sugar or jaggery. Ideal for those looking for a diabetic-friendly treat that doesn’t compromise on flavor or tradition.
Instructions
Step 1: Preparing the Batter
Start by soaking the white urad dal, black rice, and idli rice together for at least 4 to 5 hours or overnight. This soaking process will help soften the grains, making it easier to grind them into a smooth batter. Once soaked, drain the water and transfer the urad dal to a blender. Grind the urad dal until it reaches a smooth, butter-like consistency.
Now, add the idli rice, black rice, salt, and water to the urad dal mixture. Continue grinding until you achieve a smooth batter with the consistency of dosa or idli batter.
After grinding, let the mixture sit for 4 to 6 hours to ferment. This step is optional; however, fermenting the batter helps develop a deeper flavor and makes it fluffier. If you don’t ferment, you can still use the batter immediately. After fermentation, mix in the semolina (sooji) to thicken the batter to a consistency thick enough to dip the dry fruit balls.
Step 2: Preparing the Stuffing
To prepare the stuffing, begin by dry roasting the mixed nuts (almonds, walnuts, and pumpkin seeds) in a pan over low heat. Roast them until the raw smell dissipates, and they turn slightly golden. After roasting, grind them coarsely in a blender or food processor.
In a separate pan, heat a tablespoon of ghee. Add the dry fruits (raisins, dried cranberries, and dates) and sautรฉ them for a few minutes until they soften. Add the ground nuts to the dry fruits, and mix well. After 3 minutes of cooking, sprinkle in the cardamom powder (elaichi) and continue cooking for a couple of minutes until the mixture thickens and becomes sticky. If needed, add a splash of water to help combine the ingredients, especially if you are using raisins.
Once the mixture reaches a sticky consistency, remove it from the heat and set it aside. Allow it to cool slightly before forming small round balls. Grease your palms with ghee to prevent the mixture from sticking, and carefully shape the filling into smooth, round balls. Itโs best to do this while the mixture is still warm, as it will be easier to bind together.
Step 3: Assembling and Frying
Heat oil in a deep frying pan over medium heat. Take each round dry fruit ball, dip it into the batter, ensuring that it is fully coated, and carefully drop it into the hot oil. Fry the balls in batches, making sure not to overcrowd the pan. Fry until they are golden brown and cooked through, which should take about 4-5 minutes per batch. Once fried, remove the Suzhiyam from the oil and place them on a paper towel to absorb any excess oil.
Step 4: Serving
Allow the Dry Fruits Suzhiyam to cool slightly before serving. These treats are best enjoyed warm and can be served alongside other traditional sweets like Rava Kesari Bhath and Paruppu Payasam for a complete festive feast.
Tips and Variations
- Fermentation: While optional, fermenting the batter helps achieve a fluffier texture. If you’re short on time, you can skip this step, but your Suzhiyam may be denser.
- Stuffing Variations: Feel free to customize the stuffing by adding other dry fruits or nuts of your choice, such as cashews, figs, or dried apricots.
- Frying Tip: Be sure to maintain the correct frying temperatureโtoo hot, and the exterior will burn before the interior cooks; too low, and the balls will absorb excess oil.
- Diabetic-Friendly: If you’re catering to those managing blood sugar levels, consider substituting some of the dry fruits with unsweetened varieties or reducing the amount of ghee used.
Conclusion
Dry Fruits Suzhiyam (Boorelu) With Black Rice is a delightful and health-conscious twist on a classic South Indian dessert. The richness of dry fruits combined with the earthy, nutty flavor of black rice makes it an exquisite treat that is perfect for any festive occasion. Whether you’re celebrating with family, friends, or simply indulging in a special dessert, this dish promises to be a crowd-pleaser, all while offering a healthier alternative to traditional sweet recipes. Try it today and experience the joy of tradition with a modern, wholesome touch.
