### Pala Munjalu: Classic Indian Desserts for Diwali
Diwali, the festival of lights, signifies a time of happiness, festivities, and the enjoyment of delectable foods. Among the variety of traditional sweets that adorn Indian homes during this celebratory period, **Pala Munjalu** occupies a cherished spot, particularly in Andhra Pradesh. This sumptuous sweet is not just a feast for the palate but also a heartwarming reminder of the culinary heritage cherished through the ages.
#### A Peek into Heritage
Pala Munjalu is commonly made during Diwali and other significant events, conjuring memories of grandmothers devotedly crafting sweets in their kitchens. The art of creating Pala Munjalu is rich in tradition, reminiscent of its close relative, **Boorelu** (or Poornalu). Although both sweets contain a similar filling called **poornam**, a sweetened blend of Bengal gram infused with cardamom, their outer layers vary notably in texture and taste.
#### The Distinct Preparation
What differentiates Pala Munjalu is its exterior, crafted from rice flour dough simmered in milk. This method creates a soft, melt-in-the-mouth sensation that beautifully pairs with the luxurious, sweet filling. On the other hand, Boorelu is enveloped in a batter made from black gram dal and rice, providing it with a unique texture and flavor.
**Ingredients for Pala Munjalu:**
– **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)
#### Step-by-Step Preparation
1. **Prepare the Filling:**
– Soak the Bengal gram in water for several hours, then cook until tender.
– Drain excess water and mash the cooked dal.
– In a cooking vessel, combine the mashed dal and jaggery, cooking until the jaggery dissolves and melds with the dal.
– Add cardamom powder and a pinch of salt, mixing well. Let it cool, then form into small balls.
2. **Make the Outer Covering:**
– In a saucepan, warm milk and water together, adding a pinch of salt.
– Gradually incorporate rice flour, stirring constantly to prevent lumps. Cook until the mixture evolves into a smooth dough.
– Let the dough cool slightly before handling.
3. **Assemble the Sweets:**
– Take a small piece of the rice flour dough and flatten it in your hand.
– Place a ball of the poornam filling in the center and carefully enclose the dough around it, sealing it securely.
– Repeat for the remaining dough and filling.
4. **Fry the Pala Munjalu:**
– Heat oil in a deep frying pan.
– Once the oil reaches the right temperature, gently add the prepared Pala Munjalu, frying until they become golden brown.
– Remove them and drain on paper towels to eliminate excess oil.
#### Serving Suggestions
Pala Munjalu is ideally savored warm, allowing the flavors to fuse wonderfully. Serve them as part of your Diwali feast alongside other traditional sweets like **Ladoo**, **Jalebi**, and **Kheer**. Their delicate texture and sweet interior make them beloved by both kids and adults, ensuring they are a highlight at any festive celebration.
#### Conclusion
As you honor Diwali this year, think about including Pala Munjalu in your assortment of traditional sweets. They will not only please your sweet cravings but will also infuse your celebrations with nostalgia and tradition. Embrace the joy of preparing and sharing these delightful treats with loved ones, crafting memories to cherish forever. Happy Diwali!