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Pala Munjalu Recipe | How to make Paala Munjalu Sweet – Pala Munjalu is a classic traditional Andhra festive sweet dish. It’s basically a deep fried semolina dumpling stuffed with a sweet lentil filling.

What are Pala Munjalu or Paala Munjalu?

Pala Munjalu is a very unique festive sweet dish from the Godavari region of Andhra Pradesh. It is a fried dumpling stuffed with a sweet filling. The outer layer is prepared with milk and semolina, that’s why it is called Pala Munjalu, ‘Paalu’ means milk in Telugu. There are two variations of making the outer covering for this sweet, one is with semolina and another one is with rice flour. Similarly, you can use a lentil filling or coconut based filling for Pala Munjalu Recipe! Paala Munjalu are traditionally prepared during festivals such as Sankranti, Ugadi, Varalakshmi Vratham, & Dasara.

Pala Munjalu are the cute cousins of the classic Pappu Poornalu or Kobbari Poornam Boorelu where the outer layer is made with ground black gram (Urad Dal) and rice batter. They are quite difficult to make, especially to nail the perfect shape. Pala Munjalu are a great alternative for beginners as it’s easy to shape them but you still need to keep some important points while frying them.

Tips to Make the Best Pala Munjalu:

While making the filling for Pala Munjalu Recipe, make sure the chana dal is just cooked and holds shape. You can also cook without a pressure cooker but it takes more time.
You can use a mix of milk & water to prepare outer covering or just milk. Full fat milk gives the best taste.
Always cover the semolina dough to prevent from drying, otherwise you may get cracks while shaping them.
Make sure the semolina dough is smooth, soft and lump-free.
Dry the prepared balls for about 10 minutes before frying…but not for too long!!
While shaping, remember the outer layer dough ball size should be double the size of the filling ball.
While frying, make sure the oil is over medium high heat until the crust changes colour. Then reduce the heat to medium low & fry until golden. This way you get a crunchy crust.
While frying, make sure to stir them only after a light crust is formed. You will know this when the crust changes colour.
If the oil is not hot enough, the balls stick to the bottom of the pan as soon as you add to hot oil.
If the balls still stick to the bottom, just wait for a minute & gently move it.

Easy Steps to Follow for Pala Munjalu Recipe:

Let’s Prepare the Filling:

Wash and soak Bengal gram dal (minimum ½ an hour).
Discard soaked water, add 1½ cups of fresh water to the drained dal. Add just enough water to cover the dal. Pressure cook over high heat for 3 whistles. Then simmer to low heat for 5 minutes and turn off the heat.
Open the pressure cooker once the pressure subsides. Drain any excess water in the dal and mash it.
Take jaggery powder in a saucepan and add ½ cup of water to it. (You can also use up any excess water from the cooked dal)
Heat over medium heat till the jaggery melts. Turn off the heat. (This is mainly done to remove any impurities in the jaggery).
Transfer cooked & mashed lentils to a wide pan,
To this add ½ cup of desiccated coconut. This is optional. But, I like the combination of lentil & coconut!
Now strain jaggery syrup into the mixture in the pan.
Cook the mixture over medium heat till all the moisture evaporates. Keep stirring as it gets thick, otherwise it may burn.
You get a thick consistency as shown in the last two pictures below. Now turn off the heat.
Add cardamom powder and mix well. Let the mixture cool completely.
Divide the mixture into small round shaped balls & keep them aside.

Let’s Prepare the Outer Covering:

Heat 2 cups milk and ½ cup water over medium heat. You can also use only milk (Full fat milk gives the best taste). To this add a pinch of salt, 1 tsp ghee & 2 tsp Sugar. Mix well. Bring milk to rolling boil.
Slowly add the semolina to it and stir continuously without any lumps.
Reduce the heat and let it cook for a couple of minutes or until the mixture thickens. This is almost similar to making Semolina Halva or Upma. Turn off the heat, cover with a liid & set aside.
Let it cool for about 10 minutes. Grease your hand and knead it well in batches so that it doesn’t dry out. The semolina dough should be very soft.

Let’s Shape & Deep Fry Pala Munjalu:

Grease your hands with little ghee/oil and divide the dough into round shape balls. The dough ball size should be double the size of the filling ball.
Flatten the dough ball and keep pressing with your finger to form a flat disc.
Place chana dal stuffing (Poornam) in the middle. Bring the edges together, cover and seal it. Now, shape it into a smooth ball.
Prepare all the balls & let them dry for 10 minutes.
In the mean time, heat oil in a pan over medium high heat for deep frying.
Slide few stuffed balls into hot oil. Reduce to medium low heat once the colour slightly changes & stir them gently. Do not stir until a light crust its formed.
Deep fry the stuffed balls in hot oil over medium low heat until golden brown colour.
Remove & transfer them to a plate lined with tissue paper to remove any excess oil.
They taste best when served hot…but, you can store in an air tight container once they cool down. They last for two to three days.

Print Recipe

PALA MUNJALU RECIPE - SEMOLINA DUMPLING WITH SWEET LENTIL FILLING

Pala Munjalu Recipe - Paala Munjalu is a classic Andhra festive sweet dish. It’s a deep fried semolina dumpling stuffed with a sweet lentil filling.

Prep Time25

Cook Time20

Total Time45

Course: Dessert/Snack, Festival Recipe, Prasadam / Festive offering

Cuisine: Indian (Andhra)

Keyword: Pala Munjalu, Semolina Dumplings, Paala Munjalu Sweet

Servings: 6

Author: Padma Veeranki

Ingredients

For Stuffing:

1 Cup Channa dal Split Bengal Gram or Chanaga Pappu
1½ Cups Water to Pressure cook lentils
½ Cup Desiccated Coconut
1½ Cups Powdered Jaggery
½ Cup Water for Jaggery Syrup
1 tsp Cardamom Powder

For Outer Layer:

2 Cups Milk
½ Cup Water
1½ Cups Semolina
1 tsp Ghee
¼ tsp Salt
2 tsp Sugar

Other Ingredients:

Required Oil for Deep Frying.
Some Oil/Ghee to grease your hands.

Instructions

Prepare Filling:

Wash and soak Bengal gram dal (minimum ½ an hour).
Discard soaked water, add 1½ cups of fresh water to the drained dal. Add just enough water to cover the dal. Pressure cook over high heat for 3 whistles. Then simmer to low heat for 5 minutes and turn off the heat.
Open the pressure cooker once the pressure subsides. Drain any excess water in the dal and mash it.
Take jaggery powder in a saucepan and add ½ cup of water to it.
Heat over medium heat till the jaggery melts. Turn off the heat. (This is mainly done to remove any impurities in the jaggery)
Transfer cooked lentils to a wide pan,
To this add ½ cup of desiccated coconut.
Now strain jaggery syrup into the mixture in the pan.
Cook the mixture over medium heat till all the moisture evaporates.
You get a thick consistency as shown in the pic below. Now turn off the heat.
Add cardamom powder and mix well. Let the mixture cool completely.
Let it cool and divide into small round shape balls. Keep them aside.

Prepare Outer Covering:

Heat milk over medium heat. To this add a pinch of salt, 1 tsp ghee & 2 tsp Sugar. Mix well. Bring milk to rolling boil.
Slowly add the semolina to it and stir continuously without any lumps.
Reduce the heat and let it cook for a couple of minutes or until the mixture thickens. Turn off the heat, cover with a liid & set aside.
Let it cool for about 10 minutes and knead it well in batches so that it doesn’t dry out. The semolina dough should be very soft.

Shaping & Deep Frying:

Grease your hands with little ghee/oil and divide the dough into round shape balls. The dough ball size should be double the size of the filling ball.
Flatten the dough ball and keep pressing with your finger to form a flat disc.
Place chana dal stuffing (Poornam) in the middle. Bring the edges together, cover and seal it. Now, shape it into a smooth ball.
Prepare all the balls & let them dry for 10 minutes.
In the mean time, heat oil in a pan over medium heat for deep frying.
Slide few stuffed balls into hot oil. Reduce the heat once the colour slightly change & stir them gently. Do not stir until a light crust its formed.
Deep fry the stuffed balls in hot oil over medium low heat until golden brown color. Remove from oil & place on kitchen tissue paper to remove any excess oil.

Recipe Video

Notes

Cook chana dal just enough to hold shape. Do not overcook with lots of water. It shouldn't become mushy.
You can use a mix of milk & water to prepare outer covering or just milk.
Semolina dough should be smooth, soft and lump-free.
Cover the semolina dough to prevent from drying. You may get cracks while shaping.
While shaping, remember the outer layer dough ball size should be double the size of the filling ball.
Dry the prepared balls for about 10 minutes before frying & not too long.
If the oil is not hot enough, the balls will stick to the bottom of the pan as soon as you add to hot oil.
They taste best when served hot...but, you can store in an air tight container once they cool down. They last for two to three days.

Check out other SANKRANTI RECIPES, FESTIVAL RECIPES and DESSERT RECIPES. Below are some popular festival recipes from blog:

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Happy Cooking

Cheers!!

Padma.