Kobbari Burelu | Boorelu | Fried Coconut Sweet


Recipe prepared by Smt Mani Kumari
*****
Article written by Lakshmi Aparna


Kobbari Burelu 700

Soaking Time : 2 Days

Preparation Time : 30 min

Cooking Time : 1 & 1/2 hour

Makes
: 50 - 60 Burelu
Shelf Life : 20 days
 
Ingredients

Fat old Rice (Laavu Biyyamu) : 2 kg

RiceBellam (Jaggery) : 1 kg

Bellam BlocksCoconuts (Kobbari Kayalu) : 2
Oil : To fry (I have used Priya Rice Rich Oil)
Ghee : 2 tsp



Procedure

Step 1 : Soak Rice for 2 days by cleaning rice once every 6 hours by adding fresh water
Note: Old and fat Rice is good for this (Paatha lavu biyyam baguntundhi)

Step 2 : Drain the water and dry the rice using a clean cotton cloth. Leave it in the shade for 10 minutes.
Step 3 : Blend it into smooth powder (Pindi mara lo pattisthe baguntundhi)

Rice%20flourStep 4 : Mash the Jaggery into pieces and blend the coconut into fine grating

Bellam08 03 CoconutWP 20141018 063Step 5 : Add mashed Jaggery in a cooking pan by adding 250ml water and put it on stoveWP 20141018 076WP 20141018 083


Step 6 : Filter after it meltsWP 20141018 095Step 7 : Heat up the filtered liquid till it thickens ( Unda paakam raanivalli )WP 20141018 100Step 8 : Add Coconut grating to the boiling jaggery water and cook it for 5 minutes in medium flame by keep stirring continuously (Koncham jiguru vastundhi), add 1 tsp Ghee and put off the flameWP 20141018 102WP 20141018 103


Step 9 : Get it off the stove, slowly add small quantities of Rice flour mixing continuously, keep adding till the mix is reasonably thick. Add 2 tsp Oil and close the mixture with a plate (this is called burelu chalimidi)WP 20141018 105WP 20141018 106WP 20141018 113WP 20141018 116Note : To check for the right thickness, apply little oil to hand, take little chalimidi and make sure it is neither too loose nor too thick, also it should not stick to the hand (palchaga jaruga vunte pindi kalupukovali, gattiga vunda koodadhu, chethiki antukokoodadu)WP 20141018 117


Step 10 : Heat oil in a panWP 20141018 123Step 11 : Take small quantity of chalimidi and make it into round shapes reasonably thick on a plastic food grade cover, remember to close the lid every time after you take the dough else it will thicken and solidifyWP 20141018 120WP 20141018 124WP 20141018 125WP 20141018 127WP 20141018 128WP 20141018 130


Step 12 : Slowly leave one by one into heating oil and fry till golden color, flip them and fry the other side too in high flameWP 20141018 132WP 20141018 131WP 20141018 134Note: Do not leave all of them into the oil at once, else they will stick together, drop one in first, wait for it to float and drop the second one in. Repeat the process.
Extract Burelu from oil and let oil drain on a tissue paper.
Sweet Burelu is ready to serve :)Kobbari Boorelu
To store them, let them cool down and store in a air tight container.

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