How it works
BELLAM GARELU (BLACK GRAM DUMPLINGS IN JAGGERY SYRUP)
|Send this recipe to someone special...
|Preparation time ([days] hrs:min):
|Cooking time ([days] hrs:min):
|Number of servings:
A very traditional dessert from south
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
|List of ingredients:
||Calculate grocery list for multiple recipes
||Split Black Gram (Urid dal, Urad dal, Minapappu)
||Oil for deep frying
|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
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 syrup.cool water. Leave these garelu in the syrup
until the garelu from the next batch are ready to go into
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.
|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.|