Coconut Boorelu | Kobbari Burelu Recipe - Trendz Recipes

Coconut Boorelu | Kobbari Burelu Recipe


Coconut Boorelu | Kobbari Burelu Recipe is a traditional recipe from Andhra Pradesh. It is the compulsory recipe for the festival comes in November month i.e Karthika Pourmani. They celebrate it on Karthika Pournami or on Monday. They don’t eat any solid food from morning to evening. Then, they do pooja to god Shiva. Then only they eat food. They feel that this pooja will increase their wealth. On that day, they prepare this Kobbari Boorelu, Rice Keer, Pulihara/Chitrannam etc. Kobbari boorelu is the compulsory recipe on that day. It is very tasty and they will be stored for at least 1 month. Try this in your home also and give your comments in the comments section.

How to prepare Coconut Boorelu | Kobbari Burelu Recipe

Ingredients:

Jaggery – 1 kg
Rice – ¾ kg
Coconut – 1
Oil for deep fry
Ghee if required
Cardamoms / Elaichi – 3-4(crushed)

Coconut Boorelu | Kobbari Burelu Recipe preparation method:

1. Soak rice in a water for at least 4 hours or overnight. Then, remove water from it. When the rice is wet add this to a blender and blend it well. Then, strain soft rice flour using any strainer. Keep soft and wet rice flour aside.

2. Now take a pan, add grated jaggery and a little water. Stir it well until it becomes thick. Check it by dropping a small quantity of jaggery in water. If it stays in a ball, then add grated coconut to it and stir it well. Switch off the flame. Now, add rice flour to it and mix it well. The dough must be little looser than Chapati dough.

3. Take a plastic cover. Grease with oil on top of it. Take a ball of rice flour dough and press it like vada. Prepare some balls like that.

4. Meanwhile, heat a pan with oil for deep fry. When oil heated, make to a simmer. Now drop each rice flour boore slowly in heated oil. Fry them in batches. When they changed to golden brown, take them out from the oil and place them on tissue paper to remove excess oil.

5. Now the delicious Kobbari Boorelu Recipe is ready to serve.

6. First serve them to the god. Then, serve them to your family members.
Coconut Boorelu | Kobbari Boorelu Recipe

Tips and tricks to prepare Coconut Boorelu | Kobbari Burelu Recipe

1. Jaggery thickness is the main important in this recipe. The taste depends on it.

2. Use wet rice flour to prepare this recipe. Some people may use dry rice flour also. They are very crispy. Use wet rice flour to get soft Coconut Boorelu.

 

Coconut Boorelu | Kobbari Burelu Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Indian
Ingredients
  • Jaggery – 1 kg
  • Rice – ¾ kg
  • Coconut – 1
  • Oil for deep fry
  • Ghee if required
  • Cardamoms / Elaichi – 3-4(crushed)
Instructions
  1. Soak rice in a water for at least 4 hours or overnight. Then, remove water from it. When the rice is wet add this to a blender and blend it well. Then, strain soft rice flour using any strainer. Keep soft and wet rice flour aside.
  2. Now take a pan, add grated jaggery and a little water. Stir it well until it becomes thick. Check it by dropping a small quantity of jaggery in water. If it stays in a ball, then add grated coconut to it and stir it well. Switch off the flame. Now, add rice flour to it and mix it well. The dough must be little looser than Chapati dough.
  3. Take a plastic cover. Grease with oil on top of it. Take a ball of rice flour dough and press it like vada. Prepare some balls like that.
  4. Meanwhile, heat a pan with oil for deep fry. When oil heated, make to a simmer. Now drop each rice flour boore slowly in heated oil. Fry them in batches. When they changed to golden brown, take them out from the oil and place them on tissue paper to remove excess oil.
  5. Now the delicious Kobbari Boorelu Recipe is ready to serve.
  6. First serve them to the god. Then, serve them to your family members.
Notes
1. Jaggery thickness is the main important in this recipe. The taste depends on it.
2. Use wet rice flour to prepare this recipe. Some people may use dry rice flour also. They are very crispy. Use wet rice flour to get soft Coconut Boorelu.

 

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