Kobbari Burelu | Boorelu | Fried Coconut Sweet

Kobbari Burelu, also known as Boorelu, is a traditional sweet from the southern regions of India, particularly popular in Andhra Pradesh and Telangana. This delightful fried coconut sweet is cherished for its crispy texture and rich, sweet flavor. Made with a combination of rice flour, jaggery, and grated coconut, Kobbari Burelu is often prepared during festivals and special occasions, bringing joy and sweetness to celebrations.

Soaking Time: 2 Days

Preparation Time: 30 minutes

Cooking Time: 1 & 1/2 hours
Makes: 50 - 60 Burelu

Shelf Life: 20 days

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Soak the Rice
• Step 2: Drain and Dry the Rice
• Step 3: Grind the Rice into Powder
• Step 4: Prepare Jaggery and Coconut
• Step 5: Melt the Jaggery
• Step 6: Filter the Jaggery Syrup
• Step 7: Thicken the Syrup
• Step 8: Combine Coconut with Jaggery Syrup
• Step 9: Prepare the Burelu Dough
• Step 10: Heat the Oil for Frying
• Step 11: Shape the Burelu
• Step 12: Fry the Burelu

Ingredients

Fat Old Rice (Laavu Biyyamu): 2 kg

Bellam (Jaggery): 1 kg

Coconuts (Kobbari Kayalu): 2
Oil: For frying (I have used Priya Rice Rich Oil)
Ghee: 2 tsp

Procedure

Step 1: Soak the Rice

Begin by soaking the fat old rice (Laavu Biyyamu) for 2 days. Make sure to clean the rice thoroughly every 6 hours by adding fresh water to ensure it stays clean and absorbs enough moisture.

Note: Using old and fatty rice is essential for the perfect texture of Burelu (Paatha laavu biyyam baguntundhi).

Step 2: Drain and Dry the Rice

After soaking, drain the excess water and dry the rice using a clean cotton cloth. Leave the rice in the shade for about 10 minutes to ensure it's adequately dried before further processing.

Step 3: Grind the Rice into Powder

Blend the dried rice into a smooth powder using a grinder. The consistency should be fine and smooth to achieve the desired texture in the final sweet (Pindi mara lo pattisthe baguntundhi).

Step 4: Prepare Jaggery and Coconut

Mash the jaggery (Bellam) into small pieces to facilitate easier melting. Grate the coconuts finely to ensure they blend well into the sweet mixture.

Step 5: Melt the Jaggery

Add the mashed jaggery into a cooking pan along with 250ml of water. Place the pan on the stove and heat it until the jaggery completely melts and forms a syrup.

Step 6: Filter the Jaggery Syrup

Once the jaggery has melted completely, filter the syrup to remove any impurities or undissolved particles, ensuring a smooth consistency.

Step 7: Thicken the Syrup

Heat the filtered syrup on the stove until it thickens to the desired consistency (Unda paakam raanivalli). This process ensures the syrup will coat the Burelu evenly.

Step 8: Combine Coconut with Jaggery Syrup

Add the grated coconut to the boiling jaggery syrup and cook it for about 5 minutes on medium flame. Continuously stir the mixture to prevent it from sticking (Koncham jiguru vastundhi). Once well combined, add 1 tsp of ghee and remove the pan from the flame.

Step 9: Prepare the Burelu Dough

Remove the pan from the stove and gradually add small quantities of rice flour to the mixture, stirring continuously until the dough thickens to a reasonable consistency. Add 2 tsp of oil to the dough and cover it with a plate to let it set. This mixture is known as Burelu Chalimidi.

Note: To check for the right thickness, apply a little oil to your hand and take a small portion of the chalimidi. It should be neither too loose nor too thick and should not stick to your hand (Palchaga jaruga vunte pindi kalupukovali, gattiga vunda koodadhu, chethiki antukokoodadu).

Step 10: Heat the Oil for Frying

Heat oil in a pan over medium flame, ensuring there is enough oil for deep frying the Burelu.

Step 11: Shape the Burelu

Take a small portion of the chalimidi dough and shape it into round forms of reasonable thickness on a plastic food-grade cover. Remember to close the lid every time after taking the dough to prevent it from thickening and solidifying.

Step 12: Fry the Burelu

Carefully place each shaped Burelu into the hot oil, frying them one by one to prevent sticking. Fry until they turn golden brown, then flip them to fry the other side on high flame.

Note: Do not add all Burelu to the oil at once to prevent them from sticking together. Instead, add one first, wait for it to float, and then add the next one. Repeat this process until all Burelu are fried.

Once fried, remove the Burelu from the oil and place them on tissue paper to drain excess oil. Your sweet Kobbari Burelu is now ready to serve!

To store the Burelu, allow them to cool completely and then place them in an airtight container. Properly stored, they can last up to 20 days, maintaining their crispy texture and sweet flavor.