### Pala Munjalu: Classic Indian Sweets for Diwali
Diwali, the celebration of lights, signifies a time for festivities, family reunions, and enjoying scrumptious seasonal delicacies. Among the variety of traditional sweets crafted for this significant occasion, Pala Munjalu occupies a prominent position, particularly in Andhra Pradesh. This delightful treat is not only a feast for the senses but also a nostalgic evocation of the affection and effort that goes into creating traditional recipes.
#### What is Pala Munjalu?
Pala Munjalu is a deep-fried confection that bears resemblance to Boorelu, another beloved sweet from Andhra. Although both treats feature a similar filling known as poornam, made from sweetened Bengal gram and infused with cardamom, they are notably different in their outer layers. In contrast to Boorelu, which is coated with a batter of black gram dal and rice, Pala Munjalu is enveloped in a tender dough made from rice flour cooked in milk. This particular method of preparation imparts Pala Munjalu its unique texture and flavor, making it an irresistible delicacy.
#### Ingredients
The key components for Pala Munjalu encompass:
– Rice flour
– Milk
– Bengal gram (chana dal)
– Jaggery (or sugar)
– Cardamom powder
– Oil (for deep frying)
#### Preparation Method
1. **Prepare the Poornam**: Soak Bengal gram in water for several hours, then cook it until tender. Drain the excess water and mash the cooked gram. In a pan, add jaggery and heat until dissolved. Combine the mashed gram with the melted jaggery and incorporate cardamom powder. Cook until the mixture thickens. Let it cool and form it into small balls.
2. **Make the Dough**: In a different pot, bring milk to a boil. Gradually mix in rice flour, stirring continuously to prevent lumps. Cook until the mixture achieves a soft dough consistency. Allow it to cool slightly.
3. **Assemble the Sweets**: Take a small piece of the rice flour dough, flatten it in your palm, and place a poornam ball in the middle. Carefully fold the dough around the filling to encase it entirely. Make sure there are no cracks.
4. **Fry the Pala Munjalu**: Heat oil in a deep frying vessel. Once the oil is hot, gently lower the prepared Pala Munjalu into the oil. Fry until they become golden brown and crispy. Remove and drain on paper towels.
5. **Serve**: Pala Munjalu can be enjoyed warm or at room temperature. They are a wonderful addition to your Diwali sweets collection, providing a delightful contrast to other indulgent desserts.
#### Conclusion
Pala Munjalu is not merely a confection; it represents tradition and familial affection, often made during festivities like Diwali. Its distinctive preparation and delicious flavor make it a valued aspect of Andhra cuisine. This Diwali, consider incorporating Pala Munjalu into your festive offerings and share the joy of this traditional treat with your family and friends.