Dry Fruits Suzhiyam (Boorelu) With Black Rice Recipe

Total Time: 420 minutes

Cuisine: Indian

Ingredients:

To begin making the Dry Fruits Suzhiyam (Boorelu) With Black Rice recipe, we will first start preparing the batter
Soak urad dal, black rice, idli rice for a minimum of 4 to 5 hours or overnight
Grind the urad dal in a mixer until it becomes like a butter consistency
Add idli rice, black rice, salt and water to the urad dal mixture
Make sure it is ground like an idli consistency
Leave it for 4 to 6 hours for fermentation
This step is optional for this dish
If you ferment you may use the remaining batter for making dosa
Once the grinding is complete, add rava and make the batter thick enough to dip the dry fruit balls
The next step is to make the stuffing
Dry roast the nuts until the raw smell leaves and grind it in a mixer
Add ghee, dry fruits and give it a good mix
After 3 minutes, add elachi and cook until they form a sticky consistency
Sprinkle water if needed
Water is surely needed if you are using raisins
Lastly add the powdered nuts and mix it well
Switch off the gas
Grease ghee in your palms and make the mix as round balls
This needs to be done when the mix is hot else we cannot bind them together
Meanwhile, heat oil in a deep fry pan
Dip the balls made out of nuts in the batter and fry until it is cooked well
Take out and put them in a tissue paper to absorb the excess oil
Suzhiyam or Boorelu is ready to be served
Serve Dry Fruits Suzhiyam (Boorelu) With Black Rice during festivals along with other traditional sweets such as Rava Kesari Bhath and Paruppu Payasam