Kobbari Boorelu a sweet dish is a South Indian delicacy prepared in coastal region of Andhra Pradesh, India. This tastes and looks similar to Ariselu / Atirasam except the addition of coconut. Coconut not only makes boorelu soft but also gives nice taste to it. Some of them add sesame seeds too to give it a different looks and crunchiness to it. But the traditional kobbari boorelu recipe does not have sesame seeds.
Today we are starting with week 4 of Blogging Marathon 113. My theme for the week is " Traditional Sweets" under which I am preparing Kobbari Boorelu for day 1.
Ingredients:
Raw rice 2 cups
Jaggery grated 2 cups
Fresh / Frozen grated coconut 1 cup
Cardamom powder 1 tsp
Oil for deep frying
Preparation:
Wash and soak rice over night.
Drain the water and spread the rice on a clean cotton cloth.
This will help removing any excess water from rice.
Let the rice dry for 15-20 minutes.
Now grind the rice to make a fine powder.
Sieve the powder so that no grains are left out, repeat with rest of the rice.
In a heavy bottomed pot / pan add jaggery and add 1/4 cup water.
Once the jaggery is melted, strain the syrup to remove any dust particles.
Transfer the syrup to pan and let it boil, keep stirring until it becomes thick.
Now add grated coconut and cardamom powder.
Cook for another 5 minutes and remove from flame.
Add rice flour little at a time and mix to make a soft dough.
At this time you can transfer the mixture to any air tight container, cool it a bit and store in fridge for later use.
Or you can prepare the boorelu immediately.
As the dough is very hot, make sure it comes to room temperature before preparing.
Heat oil in deep frying pan.
Take a small lemon size dough and press gently on a greased zip lock to give it a circular shape.
Drop it gently in oil to fry on both sides until it turns brown.
Fry 1 at a time on medium flame.
Remove and place them on paper towel to remove excess oil.
Repeat the process with rest of the dough.
Store in air tight container, stays good for up to a month.
Check to see what my fellow bloggers are cooking for Blogging Marathon 113.
Today we are starting with week 4 of Blogging Marathon 113. My theme for the week is " Traditional Sweets" under which I am preparing Kobbari Boorelu for day 1.
Ingredients:
Raw rice 2 cups
Jaggery grated 2 cups
Fresh / Frozen grated coconut 1 cup
Cardamom powder 1 tsp
Oil for deep frying
Preparation:
Wash and soak rice over night.
Drain the water and spread the rice on a clean cotton cloth.
This will help removing any excess water from rice.
Let the rice dry for 15-20 minutes.
Now grind the rice to make a fine powder.
Sieve the powder so that no grains are left out, repeat with rest of the rice.
In a heavy bottomed pot / pan add jaggery and add 1/4 cup water.
Once the jaggery is melted, strain the syrup to remove any dust particles.
Transfer the syrup to pan and let it boil, keep stirring until it becomes thick.
Now add grated coconut and cardamom powder.
Cook for another 5 minutes and remove from flame.
Add rice flour little at a time and mix to make a soft dough.
At this time you can transfer the mixture to any air tight container, cool it a bit and store in fridge for later use.
Or you can prepare the boorelu immediately.
As the dough is very hot, make sure it comes to room temperature before preparing.
Heat oil in deep frying pan.
Take a small lemon size dough and press gently on a greased zip lock to give it a circular shape.
Drop it gently in oil to fry on both sides until it turns brown.
Fry 1 at a time on medium flame.
Remove and place them on paper towel to remove excess oil.
Repeat the process with rest of the dough.
Store in air tight container, stays good for up to a month.
Check to see what my fellow bloggers are cooking for Blogging Marathon 113.
3 comments:
I love these Sushma, I remember my neighbor's grandma making this so often and I used to enjoy these at their place..
Jaggery based sweets are my father’s favorite:-) these look really good Sushma!
I was expecting kobbari lauju stuffed in boorelu. :) These are similar to ariselu as you mentioned and the addition of coconut must must have made these more flavorful.
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