Ghee, which can be used to make boorelu.
Boorelu is an Indian dessert reminiscent of the American donut hole, with decidedly different ingredients. A popular treat for the Indian harvest festival of Sankranti, boorelu hails from the state of Andhra Predesh along India’s southeastern coast. The traditional way to prepare this fried bread ball is with crushed dal. Inside is a filling that can contain many ingredients, most often a mix of more dal, brown sugar substitute, cardamom, coconut, and sometimes nuts.
The dal must be prepared long before the final formation of the boorelu.
The dal must be prepared well in advance of the final formation of these sweet balls, unless the cook has purchased a gram dal grain or rice flour, which is an available option. The only other way is to soak the entire dal in water for at least four hours, then drain and grind the lentils to a fine paste. A pinch of salt can be added to the paste and just a tablespoon or two of water to moisten the dal while grinding. A little rice flour should also be added to make the dough more malleable.
With the dal dough resting, the borelu filling can take shape. Some use a paste of channa dal to form easily sculpted orbs, sweetened with sugar or grated brown sugar. This purée includes grated coconut, cardamom powder, more salt, and small pieces of dried fruit such as dates, berries, or pineapple. Small balls of this filling can be rolled up and dipped into the dal dough.
After the borelu filling has rested and come to room temperature, divide it into golf ball-sized portions. These balls then wait for the oil to heat up in a pan, then are dipped into the white dal batter and tossed into the pan. In about two minutes, the boorelu should be cured and ready for final inspection. A little icing sugar to finish off the dessert; others make a small hole in the top and spread a butter paste, called ghee.
Boorelu wouldn’t be as good if only one version was acceptable. Chefs often swap sweet ingredients for a savory effect. That means using meats, cheeses, and more spices like garlic, onion, cumin, and nutmeg instead of coconut, fruit, and sugar. Chili paste is another option when it comes to accompanying a main course with borelu, rather than simply closing the meal with sweets.