Pesara Boorelu/ Whole Moong Dumplings

Karthika Masam, the month of karthik is the holiest month for hindus. This total month is dedicated for Lord Shiva and Vishnu. Karthika Somavaram(Monday) is performed by devotees though out this month. Fasting from sunrise to sunset is undertaken by many devotees. Few perform Karthika Pournami(The full moon day).
Many perform 3rd Monday of this month. We Fast till the evening and serve Maha Naivedyam(Cooked rice, Dal, ghee, curries, Sweets, pulus, curd etc) to god Shiva.
I prepared Pesara Boorelu, as the sweet part of today's naivedyam, and would like to share this recipe to all my readers.























These Boorelu tastes yum and nutritious too.
Preparation Time: 30min.
Serves appr.: 4
Makes: 10- 15 dumplings.
Ingredients:
Pesarlu/ Whole Moong: 1 Cup
Jaggery: 1 Cup
Water: 1 Cup
Rice: 2Cups
Urad Dal: 1Cup
Cardamom Powder: 1tsp.
Salt: 1/4tsp.
Oil to deep fry.























Procedure:
Soak Whole moong for 6-8hrs, rice and Urad dal together for at least 4-6 hours and grind them into very soft paste. The consistency should be thick like Dosa batter. Add salt to this batter, salt will enhance the sweetness of the dish. Boil soaked moong in a cooker for 3-4 whistles by adding water. Mash the cooked moong with a presser. Add jaggary at this point and cook on the stove for about 10minutes or until it becomes thick. Add Cardamom powder. Transfer the mixture into a plate and let it cool. Make small balls(small lemon size) and keep them aside. Heat oil in a deep frying pan, dip the sweet balls in to the batter mixture and remove them, the balls should take thin layer of batter on them. Then drop them gently into hot oil and fry till golden color approximately for 6-8 minutes (Flame should be medium high). Take them into tissue paper to absorb extra oil. Serve hot by adding little ghee on top or in the middle of each dumpling.