### Pala Munjalu: Authentic Indian Desserts for Diwali
Diwali, the festival of lights, is an occasion for merriment, family reunions, and savoring delightful festive dishes. Among the numerous traditional sweets crafted during this significant event, Pala Munjalu occupies a distinguished spot, particularly in Andhra Pradesh. This charming sweet serves not only as a feast for the palate but also as a sentimental reminder of the cooking techniques handed down through the ages.
#### What is Pala Munjalu?
Pala Munjalu is a deep-fried treat that bears resemblance to another beloved Andhra dish, Boorelu (or Poornalu). Although both delicacies feature a comparable filling called poornam—a blend of sweetened Bengal gram infused with cardamom—Pala Munjalu sets itself apart with its distinctive outer layer. Unlike the conventional batter made from black gram dal and rice utilized for Boorelu, Pala Munjalu is enclosed in a soft dough made from rice flour cooked in milk. This results in a melt-in-your-mouth feel that is utterly irresistible.
#### Ingredients
To make Pala Munjalu, you will require the following ingredients:
– **For the Filling (Poornam):**
– Bengal gram (chana dal)
– Jaggery (or sugar)
– Cardamom powder
– A pinch of salt
– **For the Outer Covering:**
– Rice flour
– Milk
– Water
– A pinch of salt
– Oil (for deep frying)
#### Preparation Steps
1. **Prepare the Filling:**
– Soak the Bengal gram in water for several hours and then cook it until tender.
– Drain any excess water and mash the cooked gram.
– In a pan, combine the mashed gram, jaggery, and cardamom powder. Cook until the jaggery dissolves and the mixture becomes thick. Let it cool and form small balls.
2. **Make the Dough:**
– In a saucepan, bring milk and water to a boil along with a pinch of salt.
– Gradually incorporate rice flour into the boiling mixture, stirring continuously to prevent lumps.
– Cook until the mixture forms a soft dough. Let it cool slightly.
3. **Assemble Pala Munjalu:**
– Take a small piece of dough and flatten it in your hand.
– Place a ball of the poornam filling in the center and carefully fold the dough over it, sealing it completely.
– Repeat the process with the remaining dough and filling.
4. **Fry the Sweets:**
– Heat oil in a deep frying pan over medium heat.
– Carefully place the prepared Pala Munjalu into the heated oil and fry until golden brown on all sides.
– Remove and drain on paper towels to absorb excess oil.
#### Serving Suggestions
Pala Munjalu can be enjoyed warm or at room temperature. They make a delightful addition to any Diwali spread and are sure to enchant family and friends with their unique taste and texture. Pair them with a cup of tea or coffee for a perfect festive indulgence.
#### Conclusion
Pala Munjalu is not just a dessert; it represents a celebration of tradition, culture, and the affection that goes into cooking for those we cherish. This Diwali, as you revel in the festivities, consider including Pala Munjalu in your celebrations, honoring the culinary legacy of Andhra Pradesh while creating new memories with your family.