Halwa Boorelu

 Soak 1/2 Cup Urad Dal and 1 cup of Idli Rice in water overnight. 

Grind into fine batter with little water, 1 tsp Salt, 1 tsp Sugar and keep aside.

Roast 3/4 cup Sooji in a tsp of Ghee in a pan until golden brown and remove from heat. Keep aside. 

Heat 1 1/2 cup Water seperately and add it to the sooji pan and mix until the water is absorbed. Add 1 1/4 cup Sugar, a pinch of food color, 4 1/2 tsp of Ghee and cook for 2 minutes. Add a pinch of Cardamom Powder and cook for few minutes until halwa is manageable to make into balls. Let it cool.

Once cooled, make balls and dip into the batter and deep fry until golden brown.

Serve warm or cold.