Monday, 3 March 2014

KOBBARI VADALLU...

presenting you another awesome recipe by our ancestors and cooked by my great grand mom and my grand mom on all spl occations, the best sweet dish you will love to have again and again... you can't just stop with having one... these days innovative desserts can never compete with such sweet dishes which are good in taste and also good for healthy...




TIME TAKEN: 30 MINS.
INGREDIENTS:

RICE
½ KG
SUGAR
175 GRAMS
DRY COCONUT (GRATED)
1 CUP
CARDAMOM POWDER
1 TSP
OIL
FOR DEEP FRY

METHOD:

 Ø  Clean wash the rice and soak the rice for 2 – 3 hours. Drain all the water and grind the wet rice into fine powder. (you can grind it in mixer grinder, I got this done in the flour mill).


 Ø  Add 200 ml water and cardamom powder to the sugar and cook it till you get a string pakkam. (stir it periodically)
(to know whether if you have got string pakkam, take water in a small cup and add one drop sugar syrup in it. When the syrup doesn’t dissolve in water, rub it between two fingers and if a string forms your pakkam is ready).


 Ø  Once the pakkam is ready, add rice flour and grated coconut and stir it continuously so that no lumps form. Off the gas and allow the mixture to rest for 5 – 10 mins.

 

 Ø  On a flat surface, place a plastic paper (i have used a milk packet cover) , apply ghee on it, take small balls (gooseberry size) of above mix, on to the paper and spread them into small puri’s using fingers (wet your fingers with oil or ghee so that the mix doesn't stick to ur fingers), and keep a hole in the centre (as shown in the pic below).

 


 Ø  Heat oil in a kadai for deep fry, drop the puri’s one by one into oil and fry them till brown and transfer them on to a tissue paper.


 


The sweet, crunchy, yummy dish is ready to serve…

SUGGESTIONS:

 ü  Store them in an air tight container, so that they stay crispy.

 ü  Can be stored for 15 days – 1 month.

 ü  Use only freshly soaked, and grinded rice.

 ü  Drain the water completely and grind the wet rice. Do not let the rice dry.

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