Traditional Indian Recipes

PALA MUNJALU RECIPE – FESTIVAL RECIPE

Pala Munjalu is one of the traditional recipes of Andhra. In Rayalaseema this recipe is known with the name Pala Punjalu. Pala Munjalu is a deep fried sweet recipe that is also cooked during festivals like Ugadi, Diwali… and other occasions.

Enjoy preparing and serving Pala Munjalu for this festival .SAM_6495

Ingredients:

For outer layer:

Milk                                    1/2 liter

Semolina                           1/2 kg

Salt                                      ¼ tsp

Oil for deep frying

For stuffing:

Channa dal                       1/2 kg

Sugar                                  ¾ kg

Coconut grated              1

Cardamom powder       ½ tsp

Procedure for preparing Pala Munjalu:

  • Wash and pressure cook the channa dal with just enough water to cover the dal. The dal should be just cooked, put off the flame immediately and keep it aside.
  • Drain all the excess water completely. Make sure that there is no water and let it cool.
  • Mash the cooked dal.
  • Heat a pan add coconut grated to it and just fry it lightly and off the flame and keep it aside.
  • In a bowl, mix coconut grated, cardamom powder, mashed channa dal and then add sugar and mix well. The ratio of the mixture should be 1 glass of (coconut grated, cardamom powder and channa dal mixture) :  ½ glass of sugar.
  • Make small round balls of the mixture.
  • Boil milk and slowly add semolina to it and stir continuously without the lumps.
  • Reduce the flame to low and allow it cook for few minutes or until the mixture thickens off the flame.
  • Let it cool for some time and knead it well. The semolina dough wdata:text/mce-internal,bill be very soft.SAM_6481
  • Grease your hands with little oil/ghee and divide the dough into round shape balls.
  • Flatten the dough ball and keep pressing with your finger to form a disc.SAM_6484
  • Place channa dal stuffing in the middle. Bring the edges together and seal it. Shape it into a smooth ball.SAM_6487
  • Heat oil in a pan/kadhai for deep frying. Deep fry the stuffed balls in hot oil until golden brown color by turning on both sides.SAM_6490 SAM_6494
  • Remove from the oil and place on paper towels.

Pala munjalu is ready to be served.

Note:

  • Jaggery can also be used instead of sugar.

 

 

 

 

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