Friday, January 11, 2019

Pala munjalu recipe | Andhra famous pala munjalu recipe | Quick and easy pala munjalu recipe | పాల ముంజలు


Famous and traditional festive sweet pala munjalu is a deep fried sweet dish which has the same poornam filling that goes into boorelu, a sweetened(jaggery/sugar) chana dal and cardamom powder. Instead of coating poornam in a batter made with urad dal and rice for boorelu, we enclose it in sooji or semolina dough that has been cooked in milk. This is simply superb sweet dish will be crispy from outside and soft from inside, that melt in the mouth and that you can serve your family as part of your Pongal festival food spread. 

In my childhood, we used to have for festivals and I love this recipe alot, specially made by my Pinni(Mom's sister). cooking with effortless ease especially those recipes that required expertise. This special dish is made on any festival or special occasions that can easily made by following few tips, tricks and the below procedure.


Tips and tricks to follow:

  • In this recipe, you have to prepare pala munjalu in small batches and deep fry immediately. Do not set aside for long time.
  • While deep frying, one batch, you can prepare for the next batch and then deep fry. 
  • So by doing this way pala munjalu doesn't get cracks or while deep frying pala munjalu doesn't get crack open, end result will be perfect otherwise they will make a mess in hot oil. So prepare in small batches and then deep fry.
  • After sliding into hot oil, do not put ladle immediately, wait until they turns to light golden in colour and flip to other side. Otherwise they will make a mess in hot oil.
  • Here instead of sooji or semolina, you can replace with homemade rice flour but milk measurement varies.
  • For 1 cup sooji, we need 2 ½ cups milk but for 1 cup home made rice flour, we need 1 ½ cups milk.
  • Beginners or bachelors, sooji is the best option, because this will be easy to make the doublings without any cracks as compared with homemade rice flour.
  • Pala munjalu will be crispy from outside and soft from inside when they are still warm.
  • Serve pala munjalu when they are still warm and once cooled, you can store in an air tight container for two to three days.


Ingredients for poornam or filling:
  • Chana dal  – 1 cup
  • Jaggery- 1 cup or Sugar – 1 cup
  • Cardamom powder – ½ tsp
  • Nutmeg powder – 1/8 tsp
  • Ghee – 1 tsp
Ingredients for outer covering:
  • Sooji or Semolina – 1 cup
  • Full fat milk –  2 ½ cups
  • Salt – ¼ tsp
  • Oil – to deep fry, for greasing hands while preparing dough balls
Procedure for poornam/filling:

  • Wash and Soak a cup of chana dal in a cup of water for 2 hours. Pressure cook for 3 whistles or until it is nice and soft by adding a cup of water. After cooking, When you press the dal it should mash very easily as shown in the video.
  • Transfer into another pan, add jaggery and ghee. Mix it well and cook on medium flame until jaggery melts and become thick paste consistency. Keep mixing continuously otherwise dal tends to stick to the pan.
  • Add cardamom powder, nutmeg powder, you can also add a tiny pinch of salt. Mix it well and turn off the flame, transfer to another bowl and allow mixture to cool down completely.
Procedure for outer covering:
  • Add milk into a pan and bring it to boil on a medium flame. Now turn the flame to low and add sooji or semolina slowly with one hand and keep on mixing continuously with other hand. Add salt. Keep mixing continuously until the mixture becomes thick consistency. Turn off the flame, cover it and set aside for 2 minutes.
  • Here instead of sooji, you can replace with homemade rice flour of your choice but milk measurement varies. (For 1 cup of home made rice flour - 1 1/2 cups of Milk required).
Procedure for Pala munjalu:
  • Heat oil to deep fry in a heavy bottom kadai or pan. Take the sweetened dal or poornam mixture and make into small bite sized round shaped balls. Repeat for the remaining as shown in the video and set aside.
  • Grease your hands with some oil and take the sooji mixture, make into big lemon sized round shaped balls. Flatten the dough on your palm and place the sweet ball/ poornam in the middle of the flattened sooji dough. Cover it from all the sides and shape into a round ball. Make sure there are no cracks in it and prepare in small batches.
  • Gently slide into hot oil and fry on medium to low heat until they are crispy and golden in colour.
  • Do not put the ladle immediately, wait until the pala munjalu turns to light golden in colour and then flip to other side. In the mean while, you can prepare remaining pala munjalu mixture in small batches.
  • Transfer to other paper napkin plate by using wire skimmer and repeat the same process for the remaining.
  • Pala munjalu will be crispy from outside and soft from inside when they are still warm. 
  • Yummy and delicious palamunjalu are ready now. Serve when they are still warm and once cooled, you can store in an air tight container for two to three days.
  • Do try this recipe, for Pongal festival and enjoy with your family members. If you like this recipe, hit on the like button and comment below. 
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