### Pala Munjalu: Classic Indian Desserts for Diwali
Diwali, the festival of lights, signifies indulgence, festive cuisine, and beloved customs. Among the numerous sweets made during this time, Pala Munjalu enjoys a unique status, especially in Andhra Pradesh. This charming delicacy is not merely a dessert; it represents the affection and culinary skills that have been handed down through generations.
#### What is Pala Munjalu?
Pala Munjalu is a sweet that is deep-fried, resembling another well-known Andhra treat, Boorelu (or Poornalu). While both sweets contain a similar filling called poornam, made from sweetened Bengal gram and scented with cardamom, they vary greatly in their exteriors.
The exterior of Pala Munjalu is made from rice flour dough that is cooked in milk, creating a soft and melt-in-the-mouth quality. In contrast, Boorelu is coated in a batter prepared from black gram dal and rice. The distinct preparation style of Pala Munjalu makes it a delightful complement to any Diwali celebration.
#### Ingredients
To make Pala Munjalu, you will require these ingredients:
– **For the Filling (Poornam):**
– Bengal gram (chana dal)
– Jaggery (or sugar)
– Cardamom powder
– A pinch of salt
– **For the Outer Layer:**
– 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, then cook it until tender.
– Drain the water and mash the cooked dhal.
– In a saucepan, mix the mashed dhal, jaggery, and cardamom powder. Cook until the mixture thickens and attains a dough-like texture. Let it cool.
2. **Make the Outer Layer:**
– In a saucepan, bring milk and water to a boil. Add a pinch of salt.
– Gradually mix in rice flour to the boiling liquid, stirring continuously to prevent lumps. Cook until it becomes a smooth dough.
– Let the dough cool slightly, then knead it until it is smooth.
3. **Assemble the Sweets:**
– Take a small piece of the rice flour dough and flatten it in your hand.
– Place a spoonful of the poornam filling in the center and carefully fold the dough over to enclose the filling. Seal the edges properly to prevent any leakage during frying.
4. **Fry the Pala Munjalu:**
– Heat oil in a deep frying pan. When hot, gently add the prepared sweets into the oil.
– Fry until they are golden brown and crisp. Remove and let drain on paper towels.
5. **Serve:**
– Pala Munjalu can be enjoyed warm or at room temperature, making it a perfect treat for your Diwali feast.
#### Conclusion
Pala Munjalu is more than just a dessert; it celebrates tradition and family. Each bite brings back memories of festive gatherings and the comfort of home-cooked meals. This Diwali, as you relish the sweetness of Pala Munjalu, remember the stories and love that come with each recipe, enhancing your celebration even further. Savor this delightful treat with your loved ones and forge new memories to treasure for years to come.