Kobbari Burelu (Coconut Burelu)

  • Yield : 30 Burelu
  • Servings : 6
  • Prep Time : 15:00 h
  • Cook Time : 20m
  • Ready In : 15:20 h

Kobbari Burelu (Coconut Burelu)


  • ----------- Raw Rice Flour – 1 KG --------
  • - o - Preparation of Raw Rice Flour - o -
  • - o - Soak Rice Over Night
  • - o - Grind the Rice Flour Like Smooth Powder
  • Crushed Jaggery – ¾ Kg
  • Coconuts Medium Size – 2 Nos
  • Dalda – 100 Grms
  • Oil – For Deep Fry


Step 1

Grind the Coconut with the Raw Coconut Hand Grinder

Step 2

Ram Or Crush the Jaggery in to Small Pieces

Step 3

Place the Large Deep Kadai on the stove and Add the Crushed Jaggery and Heat

Step 4

Add Small Quantity of Water to the Jaggery so the Jaggery will become liquid early

Step 5

Mix Well and check whether the Solution is Sticky or Not

Step 6

Make sure the Solution must be sticky (Because the Taste of the Burelu is depends up on the Jaggery Sweet Liquid)

Step 7

Now Add the Coconut Mixture to the Jaggery Sticky Liquid

Step 8

Mix thoroughly so that the Coconut Mixture will take the Liquid Completely.

Step 9

Add Elaichi Powder or Elaichi Seeds to the Mixture For a Good and Wonderful Flavor Add the Dlada (100Grms) to the Mixture and Mix Well

Step 10

Add the Raw Rice Flour to the Mixture (Be Patient while Mixing this Flour because it was very tight and Hard so you can taken other’s help for mixing this but the Dough must be very thorough so the Burelu becomes very tasty and Lousy.

Step 11

Now Take the Small qty from Dough and Press against the Paper and Repeat the Steps for Rest Dough Also

Step 12

ow Take the Kadai and Add the Oil and Heat Well and Place the Pressed Dough (Plate Shape) in to the Oil and Fry Until Changes to the Gold Colour.

Step 13

That’s It Tasty Andhra Special Kobbari Burelu Ready to Serve

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Nutritional Info

This information is per serving.

  • Calories

  • Cholesterol

    12 mg
  • Total Fat

    31 g
  • Protein

    8 g

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