Ravva Boorelu/Sooji Halwa Boorelu/Kesari Boorelu and Poornam Boorelu are one of the  famous south Indian festive sweets. In Andhra “Garelu” and “Boorelu” is prepared on almost every festival, traditional occasions and many puja’s…especially on “Sravana Sukravaram”. Boorelu are round in shape and having a sweet and soft filling inside like Chana dal filling/Moong dal filling/Sooji halwa filling/Wheat halwa filling. The outer covering is little salty, crispy and can be made with Maida/Dosa batter/Idli and dosa mix batter/Gram flour batter.

I Prepared Ravva Boorelu with Dosa batter as outer covering and Ravva kesari laddus as inner filling. Please follow the links for Dosa batter, Ravva Kesari and Ravva kesari Laddus.

Ingredients:

Dosa batter Ingredients: 

• 1/2  cup Urad dal
•  1 cup Rice
• salt to taste

Dosa Batter Preparation: Soak dal and rice in water overnight, wash and ground to a thick batter. Add salt and keep it aside.

Ravva kesari/Sooji Halwa Ingredients:

• Sooji Ravva  – 1 cup
• Sugar – 3/4 cup
• Water -1 1/2 cup
• Ghee – 1/4 cup
• Cashew nuts – few
• Raisins – few
• Cardamom powder – 1 tsp

Ravva Kesari/Sooji Halwa Preparation: Roast cashews and Raisins in ghee till golden brown colour and transfer them into a bowl. Roast the rava in the same pan for a while on simmer. Add the sugar and mix it well. Add water and cook until sugar is dissolved and it appears like a thick paste. Add the remaining ghee, mix well. Now place a lid and cook for a while on simmer. Then add roasted cashews and raisins. Mix them. Once the Ravva kesari or Sooji Halwa comes to bearable to touch, make small balls/Laddus as in the picture.

• Oil for deep frying

Method to prepare Ravva Boorelu/Halwa:

1. Pour oil in a frying pan and let it boil.
   

   Sunflower oil

2. Dip the sooji laddus/small balls in the batter and drop them in hot oil.
3. The batter coated balls goes down and then comes up and floated. Make sure that they should get fried on all sides. Fry them till golden brown colour (Make sure you fry them on all sides).
   

   Deep frying Boorelu

4. Transfer them on to the tissue and serve them when they are hot.
   

   Ravva Boorelu/Halwa Boorelu

Notes:

1. You can make the batter with any flours like maida/gram flours just by adding water and salt to it, but the batter consistency should be exactly like dosa batter as we coat the laddus with it.
2. You can use Instant Dosa mix as well.
3. Mix some Idli batter and Dosa batter in a bowl and use it for coating.
4. Nuts and raisins are optional in the laddus.

Enjoy eating Sooji Halwa Boorelu or Ravva Boorelu. I shall share Poornam Boorelu/ Purnalu soon.

Please leave your comments on what’s your favourite traditional sweet? or share if you use any other fillings for making Boorelu!?