Dry Fruits Suzhiyam (Boorelu) With Black Rice Recipe

This dish is made out of dry fruits & nuts dipped in black rice batter is perfect for any occasion.

Neeru Srikanth
Dry Fruits Suzhiyam (Boorelu) With Black Rice Recipe
126 ratings.

Suzhiyam or Boorelu is a traditional dish made in Tamil Nadu and Andhra for many festive occasions. Not all sweets need to be made from sugar & jaggery. With the rise in numbers of diabetics all over the world, we need to start looking for alternative sweet content in our traditional dishes. This dish is made out of dry fruits & nuts dipped in black rice batter is perfect for any occasion.

Serve Dry Fruits Suzhiyam (Boorelu) With Black Rice during festivals along with other traditional sweets such as Rava Kesari Bhath and Paruppu Payasam.

If you like this recipe, you can also try other Sweet recipes such as

  1. Peanut Kesar Burfi Recipe
  2. Milk Kesari Recipe
  3. Kaacha Gola Recipe

 

Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Prep in

10 M

Cooks in

410 M

Total in

420 M

Makes:

4 Servings

Ingredients

  • Cooking oil , for deep fry
  • For the batter
  • 1 cup White Urad Dal (Split)
  • 2 cup Black Rice
  • 1 cup Idli Rice
  • 1/2 cup Sooji (Semolina/ Rava)
  • Salt , to taste
  • For the stuffing
  • 1 cup Dry Fruits , (raisins, dried cranberry, dates)
  • 3/4 cup Mixed nuts , (almond, walnut, pumpkin seeds)
  • Ghee , Ghee as required
  • 1/2 teaspoon Cardamom Powder (Elaichi)
  • Water , as required

How to make Dry Fruits Suzhiyam (Boorelu) With Black Rice Recipe

  1. To begin making the Dry Fruits Suzhiyam (Boorelu) With Black Rice recipe, we will first start preparing the batter.

  2. Soak urad dal, black rice, idli rice for a minimum of 4 to 5 hours or overnight.

  3. Grind the urad dal in a mixer until it becomes like a butter consistency.

  4. Add idli rice, black rice, salt and water to the urad dal mixture. Make sure it is ground like an idli consistency.

  5. Leave it for 4 to 6 hours for fermentation. This step is optional for this dish. If you ferment you may use the remaining batter for making dosa.

  6. Once the grinding is complete, add rava and make the batter thick enough to dip the dry fruit balls.

  7. The next step is to make the stuffing. Dry roast the nuts until the raw smell leaves and grind it in a mixer.

  8. Add ghee, dry fruits and give it a good mix. After 3 minutes, add elachi and cook until they form a sticky consistency. Sprinkle water if needed. Water is surely needed if you are using raisins.

  9. Lastly add the powdered nuts and mix it well. Switch off the gas.

  10. Grease ghee in your palms and make the mix as round balls. This needs to be done when the mix is hot else we cannot bind them together.

  11. Meanwhile, heat oil in a deep fry pan. Dip the balls made out of nuts in the batter and fry until it is cooked well.

  12. Take out and put them in a tissue paper to absorb the excess oil. Suzhiyam or Boorelu is ready to be served.

  13. Serve Dry Fruits Suzhiyam (Boorelu) With Black Rice during festivals along with other traditional sweets such as Rava Kesari Bhath and Paruppu Payasam.

Neeru Srikanth

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Last Modified On Tuesday, 07 February 2017 15:02
     
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