1/2 kg rice
1/2 kg jaggery
1/2 coconut grated
1/2 tsp cardamom powder

Kobbari Boorelu

1. Soak rice for four to five hours and drain out the water completely. Make a fine powder of it in a blender. Sieve if necessary. Since the rice flour should not be dry, press it together and keep it covered and it will remain slightly damp.
2. Grate 1/2 coconut and set aside. Grate jaggery, add one cup of water and melt it in a thick-bottomed vessel on low flame. Make syrup to one string consistency (letha paakam) and add the grated coconut and cardamom powder to it.
3. Mix well and add flour slowly as much as the syrup can take. If the dough is too stiff boorelu will be hard. Remove from fire and when slightly cool, make medium lime size balls, smearing a few drops of clarified butter to the palms.
4. Heat oil in a pan or wok. Flatten each ball on a plastic sheet and fry till golden brown. They puff slightly. If they are stored in an airtight container, they last for a week and make an excellent snack.
   Preparation time: 1- 1 1/2 hour