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Preparation time ([days] hrs:min): 02:40
Cooking time ([days] hrs:min): 00:30
Number of servings: 6

Bellam Garelu
A very traditional dessert from south India, this is often made at tea time and always served warm, when the crust of the garelu is still crisp and not too soggy from absorbing the treacle like syrup.
Suitable occasions: Sankranthi

List of ingredients: Calculate grocery list for multiple recipes
No. Ingredient Qty Measure Wt.(gms)
1 Split Black Gram (Urid dal, Urad dal, Minapappu) 0.17 cup 33.33
2 Cardamom (powder) 0.08 teaspoon 0.33
3 Salt 0.17 pinch 0.17
4 Baking Soda 0.08 teaspoon 0.42
5 Jaggery 1/4 cup 32.50
6 Oil for deep frying 0.17    

Cooking procedure:
Wash the split (and hulled or skinned) black gram and soak in three cups of water for about 2.5 hours.

At the end of this time, drain water from the dal and transfer it to the bowl of the food processor. Add salt to taste and a quarter cup of water too. Grind into a soft paste. In a bowl, take the batter, add the baking soda and whisk until the batter become light and airy. The consistency of the batter is such that it will stand up stiff, if a spoon is inserted in the batter and pulled out. Also, the batter turns whiter as you whisk it.

Meanwhile, in a stock pot add 1.5 cups of water and slightly crushed jaggery. Transfer the stockpot to the stove and cook on high heat until the jaggery has melted completely. Cook for a firther five minutes. If you take a drop of the syrup between the fingers (be careful, it is very hot), it should feel sticky (It need not stretch out like a thread).Remove from heat and keep aside.

Deep frying the garelu:

Heat oil in a deep skillet. When oil is hot, take batter (about one and a half times the size of a walnut) and spread it on a wet plastic sheet in the shape of a disk (of half inch thickness and 2.5 inches diameter). Make a hole at the centre with your index finger.

Peel away the plastic sheet and at the same time, let slip the donut shaped batter into the hot oil. Cook to golden brown on both sides. In one batch, you may fry about three to four depending upon the width of the skillet.

When the garelu turn golden brown on both sides, remove from oil and immediately dip in a container filled with the jaggery water. Leave these garelu in the syrup until the garelu from the next batch are ready to go into the syrup.

Place the syrup soaked garelu on a wide platter.

Repeat for all the batches and in the end, pour any left over syrup on top of the garelu.

Always serve hot.
Storage tips:
These taste best when eaten right away. But will taste excellent up to three or four days.
Any additional information:
This recipe results in fourteen garelu, approximately.


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