Kobbari Boorelu is a traditional sweet and is cooked for some festivals like Sankranti.Dussehra.and Diwali Makar Sankranti is one of the most auspicious occasions for the Hindus, and is celebrated in almost all parts of the country. In south India, this festival is celebrated for four days. The first day is called 'Bhogi', the second day, 'Sankranti', the third day, 'Kanuma' and the fourth day, 'Mukkanuma'. My Mom is prepared these kobbari boorelu and share this recipe with you.
List of Ingredients:
- 1/2 kg rice
- 1/2 kg jaggery
- 1/2 grated coconut
- Oil for frying
- 1/2 tsp cardamom powder
- Soak rice for 4 to 5 hours and drain out the water completely.Let it dry for about an hour, till the moisture evaporates.
- Make a fine powder of rice in a blender. Sieve if necessary.
- Grate 1/2 coconut and set aside.
- Mix the grated jaggery with some water and put it on the stove.
- Let it cook till you can get one string consistency. This you can find out by putting a drop of the syrup in a small pool of water, you should be able to make a small round.Now pakam is ready.
- Add the grated coconut and cardamom powder to it.
- Mix well and cook for 3 minutes.
- Now add the rice flour to this and stir to avoid lumps. When it starts thickening remove it from the flame.
- Let it cool and then make medium lime size balls, smearing a few drops of ghee to the palms.
- Heat oil in a pan.
- Flatten each ball on a plastic sheet and slowly drop these into hot oil and fry on both the sides till golden brown.
- Now remove it from oil and store them in a container.
- Yummy....Yummy.... Kobbari Boorelu is ready to eat.