Burrellu

                                        

To those who are familiar with south Indian food no need to introduce Arrisellu.

But making them is a tedious procedure. There is a short cut to get the similar taste in form of Burrellu.

Ingredients:

          - Wheat flour 1 cup

          - Rice flour 2 cups

          - sujji rawa ¼ cup (optional)

          - Jaggery 2 cups

          - Water 11/2 cup

          - Ghee 1 tsp

          - Greated coconut powder 1 tbsp (optional)

          - Sesame seeds 1 tsp (optional)

          - Oil for deep fry

Procedure:

          - Mix all the 3 flours and a pinch of salt in a bowl.

- Smash the Jaggery. Take 2 cups of Jaggery in a vessel and add 1 cup     water to it.

- Keep it on low flame and stir occasionally.

- When you touch the Jaggery liquid with 2 fingers you feel it sticky.

- Then you add ghee, coconut sesame seeds.

- Now increase the flame.

- When a bubbling foam is formed mix the flour and cover it.

- Turn off the flame.

- Next day finely knead the dough  and make it into small rolls.

- Take oil in a deep pan and heat it.

- When the oil is heated, press the ball on your palm lightly(like cookies)

and drop it slowly into the oil. You can drop 3 (or)4 depending upon the    pan size.

- Fry them on low flame till they turn to dark brown colour.

- Remove them into a tin and keep the lid immediately.

- After finishing once you wipe out the water vapour to the lid.

- Your yummy yummy Burrellu are ready.

- You can store them for 1 week.

Tips:

          - If you are not having rice flour you can take 3 cups of wheat flour with              1 cup of water.
         -If you like crispy Burrellu you mix rice flour and wheat flour. If you like             soft Burrellu you prefer wheat flour alone.
          - If you fry them on the same day they may not be so tasty.

          - If you add sujji rawa you get puffy Burrelllu.
         - When you are making for the first time you fry only one Burre to check             it. If it melts in oil you mix little wheat flour to the dough. And try                    again
         - If you fry on high flame the outside colour of Burre will turn brown but              inside still remains raw.