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 .
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 will be very soft.
- 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.
- Place channa dal stuffing in the middle. Bring the edges together and seal it. Shape it into a smooth ball.
- 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.
- 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.
