Pala Munjalu

Pala Munjalu

Preparation time 10 minutes

Cooking time 10 minutes

Servings 10



For Stuffing:

Skinned Split Pigeon Peas (boiled) ½ cup

Ghee 1 tbsp

Jaggery 1 tbsp

Dry Coconut Powder 2 tbsp

Cardamom 1 ts


For Outer Layer:

Milk 1 ½ cup

Semolina (Suji / Ravo) ½ cup

Sugar 2 tbsp

Dry Coconut Powder 1 tbsp

Cardamom Pinch

Salt Pinch


Coconut Oil to deep fry.



Heat Ghee in a pan on low flame. Add boiled Skinned Split Pigeon Peas, Jaggery, Dry Coconut Powder and Cardamom. Mix well while cooking on low-medium flame for 3-4 minutes. Leave it to cool off.


Make number of small balls of prepared mixture for stuffing.


Heat Milk in a pan on low flame. When Milk becomes hot, add Semolina gradually while stirring to mix it well making sure not leaving lumps of Semolina.


When Semolina is cooked, add Sugar, Dry Coconut Powder, Cardamom and Salt. Mix well.


Leave it to cool off.


Pinch small lump from prepared Semolina mixture. Make a small ball of it. Tap using your palms and fingers to give it a thick round shape.


Put one ball of stuffing in the middle of it.


Fold from all sides to wrap stuffing ball.


Repeat to prepare all balls.


Heat Coconut Oil on medium flame to deep fry.


Deep fry all prepared stuffed balls to light brownish. Flip occasionally to fry well all around.


Put fried balls on tissue papers to get excess oil absorbed.


Serve Fresh and Warm for best taste or store in an air tight container to server later.


All Sweets are not Unhealthy.


This is a gifted traditional sweet from one of the high tech state of India…Andhra Pradesh…


Make your parties, celebrations and festivals sweeter and healthier and tastier with the great touch of COCONUT.

Share and Enjoy !

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