I usually prepare boorelu with Field corns which are available during monsoon season in Andhra and Telangana regions. But this year I didn’t find them anywhere.so I prepared them with sweet corns.this sweet corn boorelu turned out very tasty.
sweet corn kernels contain more moisture than the Field corn kernels.so I had to use rice flour to thicken the batter.Otherwise, rice flour is not required to prepare mokkajonna/corn boorelu.100 to 120 grams of jaggery is enough if you are using sweet corn. do not add water while grinding the corn kernels.If you fry them on high heat they quickly turn into black because of jaggery.so fry on medium heat to get nice brownish color. they will be fresh up to 2-3 days at cold temperatures. enjoy cooking and enjoy the beautiful rains 🙂
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Text version of Sweet corn Boorelu
- sweet corn kernels – 350 grams
- rice flour – 120 to 150 grams
- desiccated coconut powder – 1/2 cup
- jaggery – 120 to 150 grams
- cardamom powder – 1 tbsp
- oil – for deep frying
- remove the kernels from the cob and grind them into a paste.
- do not add water while grinding.
- take 1/8 cup of cardamoms,put them in the grinder and run it for just 2-3 seconds.
- pods will get separated from the seeds.
- remove the pods out of the seeds.
- add 3 tsp of sugar in the seeds,grind into fine powder and keep aside.
- take jaggery and scrape 120 to 150 grams approximately.
- or you can use ready to use jaggery powder.
- take the ground corn paste into a mixing bowl.
- add desiccated coconut powder,rice flour,cardamom powder,jaggery and mix well.
- adjust the quantity of rice flour to bring the batter into correct consistency.
- the batter shouldn’t be runny.
- heat oil on medium heat for deep-frying.
- when the is hot,take a lemon-sized batter mixture each time,pat them into flat round shapes and drop into the oil carefully.
- fry on medium heat until they turn into nice brown color.
- flip them in between.
- take them onto a paper towel.
Video version of Sweet corn Boorelu