How to Make Kobbari Burelu
Kobbari burelu is easy and famous recipe in Andhra and few places of Karnataka. When you see those looks wise they are very much similar to Ariselu and in fact even the preparation process is similar but the difference comes in the addition of coconut in this recipe.
Ingredients required:
• Jaggery – ¼ kg(mash the jaggery into small pieces)
• Wet rice flour – ½ kg
(Soak rice overnight and drain the water and dry it for 5 minutes, later blend into powder)
• Grated coconut – ½ cup
• Oil for deep fry
• Sesame seeds – ¼ cup
Preparation method:
• Add the mashed jaggery in a pan by adding a glass of water and put it on stove.
• Mix well and check whether the jaggery syrup is sticky or not.
• Strain through a fine strainer to remove the mud and dirt from it.
• Boil the jaggery syrup until reaches the soft ball consistency.
• In order to check the consistency, put little syrup in the cold water, when you roll it with fingers you should be able to make a ball out of syrup.
• Once you get the soft ball consistency, then remove it from the flame and keep it in a sturdy surface.
• Now add 2 tablespoons of oil into the jaggery syrup and add ½ cup of grated coconut and mix it well.
• Then add ¼th cup of sesame seeds and mix all together.
• Later add rice flour quickly little by little and keep stirring so that it does not form lumps.
• Keep adding the flour until the jaggery syrup holds and this is called burelu chalimidi.
• Now apply oil to your hand, take little chalimidi and make sure it is neither too loose nor too thick, also it should not stick to the hand.
• Now heat a pan and add enough oil and make it ready for deep frying.
• Take small quantity of chalimidi and make it into round shape discs on a greased plastic cover or banana leaf.
• Now slowly leave one by one into heating oil and fry till golden brown color, flip them and fry the other side too in medium flame.
• Once the burelu have turned golden brown on both sides scoop them out with a slotted spoon to drain the excess oil and place them on a vessel to drain excess oil or take out the fried burelu into a paper napkin.
• Repeat the same process till the rest of the dough is done.
• Transfer the fried burelu to a serving bowl.
Tasty, sweet and delicious Andhra Special kobbari burelu are ready
Note:
• To store them in a dry container, let them cool down.
• They can be stored up to two weeks.
• Do not leave all of them into the oil at once, else they will stick together.
Nutrition facts:
• Total fat- 4g
• Total carbs – 19g
• Sugars – 10g
• Protein – 24g
