We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash 1 cup of rice and 0.75 cup of urad dal thoroughly 2–3 times.
Soak them in sufficient water for 4–5 hours or overnight.
Drain all water from urad dal and grind into a smooth, fluffy paste with minimal water.
Drain soaked rice and grind to a slightly coarse texture with minimal water.
Combine ground urad dal and rice batter in a bowl. Add sugar and salt, mix thoroughly, and set aside.
Wash 1 cup of chana dal thoroughly and soak for 1 to 2 hours.
Drain and transfer soaked chana dal to a pressure cooker with 0.5 cup of water and 1 tsp of ghee.
Pressure cook for 3 to 4 whistles until soft. Drain excess water and grind to a smooth paste.
Melt 1 cup of jaggery with a little water or ghee over low heat.
Add ground chana dal paste to melted jaggery and stir continuously over low-to-medium heat.
Cook until the mixture thickens and separates from the pan. Add cardamom and fennel seed powder, and 1 tbsp of ghee. Stir well and cool slightly.
Grease hands with ghee and shape the filling into small balls.
Check batter consistency; it should coat balls evenly. Add water if too thick.
Add baking soda to batter if frying within 30–40 minutes and mix gently.
Heat oil in a deep pan over medium heat.
Coat each sweet ball with batter and gently drop into hot oil.
Fry until golden and crispy. Remove and drain on paper towels.
Want to keep this recipe for later? We can email it to you!
Grind rice to a slightly coarse texture for a crispy outer layer.
Add sugar to the batter for a golden color and enhanced sweetness.
Use fennel seed powder for an aromatic filling.
Add baking soda only if frying immediately after grinding.
Ensure cooked chana dal is drained thoroughly before grinding.
What if the filling is too watery?
Dry-roast 2 tbsp of semolina and mix into the warm filling to absorb excess moisture.
How to prevent filling from leaking during frying?
If a burelu breaks, let it cool, coat the exposed area with batter, and re-fry.
Can I skip the fennel seed powder?
Yes, fennel seed powder is optional and used for extra flavor.
Is baking soda necessary?
Use baking soda only if frying within 30–40 minutes of grinding the batter.
How to ensure the outer layer stays crispy?
Grind rice to a coarse texture and add sugar to the batter.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
...
