For Stuffing:

3/4 cup Chana Dal
1 cup Jaggery, powdered
3 tbsp Grated Fresh Coconut
1/4 tsp Cardamom Powder

For Outer Layer:

1.5 cups Semolina
3 Cups Milk
Oil for deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Pala Munjalu

. Wash and pressure cook the chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape.
. Drain all the excess water completely. Make sure that there is no water and let it cool down.
. Grind the cooked dal into a powder and keep it aside.
. Combine the powdered jaggery and little water in a pan. Let the jaggery dissolves completely. and bring it to a boil.
. Now add the ground chana dal, grated coconut and cardamom to it and mix very well.
. Cook until the mixture thickens. When the mixture becomes like a dough, switch off the flame.
. Let it cool and divide into round shape balls. Keep them aside.
. Bring milk to a rolling boil. Slowly add the semolina to it and stir continuously without any lumps.
. Reduce the flame to low and let it cook for a couple of minutes or until the mixture thickens.
. Let it cool for sometime and knead it well. The semolina dough should 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 or cup.
. Place chana dal stuffing in the middle. Bring the edges together and seal it. Shape it into a smooth ball.
. Heat oil in a pan for deep frying. Deep fry the stuffed balls in hot oil until golden brown color.
. Remove from the oil and place on paper towels. Serve!

pala munjalu

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