Serving size of Kobbari burelu : Three to four per person
Ingredients required to prepare Kobbari burelu
Rice – 500 gms
Coconut – 1
Cardamom powder – 1/4 tbsp
Jaggery – 500 gms
Ghee – little
Oil – required amount (for frying the burelu)
Directions to prepare Kobbari burelu :
To prepare Kobbari burelu, we need to clean the rice and then soak it for few hours.
Then drain the water completely and transfer it to a wide cloth and spread the rice.
Let it dry for some time.
Then grind the rice with the help of a stone mortar. You may also use mixer grinder for the same.
Now grate the jaggery with the help of a grater and add it to a bowl with water.
Heat the bowl and keep stirring until the jaggery is dissolved.
Let the jaggery mixture heat until it is made into syrup. Ensure that the syrup is thick enough.
Then take the coconut and grate it too with the help of a grater.
Add the grated coconut and cardamom powder to the syrup and cook for 3 – 4 minutes.
Keep stirring , add little by little rice flour until soft dough is formed.
Don’t add more flour than necessary. Add only flour required to form soft dough.
Now take wide bowl with thick bottom and pour oil enough for deep fry into it. Let the oil heat.
While the oil is being heated, make a small ball out of the soft dough made of jaggery syrup and rice flour and put it on a plastic cover or a freshly cleaned leaf (make sure to apply oil on top of the cover or leaf). Then press the ball with your fingers and flatten it into a circular roti. Don’t press it too hard.
Then transfer the pressed ball into the boiling oil and fry it until it turns brown. Flip it, so that it can be cooked on both the sides.
Follow the same steps until all the dough is finished.
With this your tasty and yummy kobbari burelu is ready to be sered.
Note : Kobbari burelu may be served as a sweet snack.
About : Kobbari burelu are made for special occasions or prepared as offerings to gods. They are considered to be very healthy as they have nutritious ingredients such as rice flour, coconut and jaggery.
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