Kobbari Boorelu

Kobbari  Boorelu  is a coastal Andhra recipe generally made as offering for Gods at the time of festival. This is traditional sweet. I think most us might not be familiar of this as kobbari poornalu. This is a delicious item and melts in mouth immediatley. This is an item that gets finished in minutes after cooking.

Ingredients 

• Rice                               1/2 Kg
• Jaggery                          1/2 Kg
• Fresh grated coconut     1/2
• Elachi powder               1/4 tbsp
• Ghee                              little
• Oil for deep fry

How to prepare

1. Soak rice for 6 to 7 hours.
2. Wash and drain the water through a colander completely.
3. Lay it on the clean cloth, so that the remaining water is soaked.
4. Rice should not dry completely.
5. Grind it into a soft powder in a mixie and sieve it well. Keep it aside.
6. Take heavy bottom vessel, add 1/4 cup of water and grated jaggery. Let it melt on a low flame and keep stirring continuously.
7. Let it melt completely.Turn off the stove.
8. Strain the jaggery syrup to remove the mud.
9. Again transfer the filter jaggery syrup into a heavy bottom vessel, keep stirring on low flame till thick consistency  reaches.
10. In order to check the consistency/pakam put a little jaggery syrup in cold water, roll it with your fingers, you should be able to make a soft ball out of jaggery syrup. This is the right consistency/ pakam and important to prepare Kobbari Boorelu.
11. Then add grated fresh coconut and elachi powder into syrup and cook for 2 minutes.
12. Keep stirring , add little by little rice flour as much as syrup can take .
13. See now it looks like soft dough. Cover it , other wise it will be dried.
14. Take sufficient oil in kadai and heat it.
15. Take a plastic sheet or plantain leaf, apply oil.
16. Take lemon size dough, smearing a few drops of ghee on your palms and pressed gently with your fingers.
17. Drop gently into oil. It will puff like a puri.
18. Flip it and fry both sides  till turns brown.
19. Repeat the same process for the remaining dough also.

See the yummy yummy and Delicious taste of kobbari boorelu

My Notes

• By adding fresh  grated coconut  it gives a nice taste and softness to boorelu.
• Dough should be soft, other wise boorelu will became hard.
• After deep fry the boorelu you should not press them like Ariselu.
• Let them cool and store them in air tight container.
• It's shelf life is about 10 days.