Coconut Burelu

Ingredients:

Coconut: 1 grated

Rice: 4 cups or 1 kg

Jaggery: 4 cups or 1 kg

Water: 1 cup

Elachi pwd: 1 tbsp

Ghee : 4 tbsps

Oil: to deep fry

Method:

Soak rice for 24 hours, changing water once in 12 hours. 

Drain the water from the rice and spread the rice on a clean cloth for about 20 minutes.

 Meanwhile soak the jaggery with water in a heavy bottomed vessel.

Grind the rice into flour and sift the flour. Cover the flour with wet cloth and keep aside.

Keep the soaked jaggery on the stove and keep stirring. Once it gets into liquid consistency filter the syrup to remove any impurities and return it to the stove.

Keep stirring until to get the syrup into a ball consistency. To check the consistency of the syrup take few drops of water in a plate and drop few drops of syrup in the cold water, and check to see if the syrup is forming into a ball.

Once the syrup is done add the grated coconut, elachi pwd, and ghee and remove from heat. 

Now slowly add the flour to the syrup and keep stirring to avoid any lumps. 

Add the flour untill the dough is thick enough and drops slowly when you lift the spatula. Cover it and keep aside until the oil is hot.

In a pan heat oil for deep frying, take a ziploc and spread some oil on it, take a small ball of the dough and spread it on the ziploc like a small pattie.

 Deep fry in the oil until golden brown. Remove from the oil and drain  it on a paper towel. Continue the process until all the dough is done. 

Store in air tight container. 

Enjoy.