Kobbari Kova Boorelu (Coconut With Koya Balls)

Hi Friend's

Today i coming with very special sweet called "coconut with koya sweet ball" .This recipe from my mom and it is very tasty and yummy.

Ingredients:-

Stuffing:

Grated Coconut-2 cups
Grated Koya /Mawo/Kova-2 cups (u can put more or less)
Sugar-1 cup (acc to ur taste)
Water-3 tbsp

Cover:
Maida / All purpose flour-1 cup
Sugar-1 tbsp
Salt-1/2 tsp
Ghee-1 tbsp
Water-1/2 cup
Deep frying  for oil


Preparation for Stuffing :


Take a non-stick pan,add grated coconut,sugar and water,mix well.Now start heating over medium heat.

In about 10 -12 minutes,the mixture starts boiling and  coconut starts sticking and color is going to change.Add Koya when it is sticky and mix well.

Keep stirring so that coconut and koya won't be burnt.

Switch off the stove once the mixture is thickened.Set it aside to cool down.

You can make small balls once it is cooled down.

Preparation For Outside Cover:


Take a bowl add maida,sugar,salt,ghee and enough  water to make a batter.The batter sould have the consistency not thin or thick in medium so that it will leave a coating on the coconut kova balls.

Heat a thick bottom kadai for frying.

Once the oil is hot, turn to sim.Then dip each ball in the maida batter.

Then gently drop them into the hot oil.Turn and cook on all sides.Deep fry till they are golden brown.

Once couple of batches are done,.It hardly takes more than 2-3 minutes to get cooked.

When its golden brown drain them on  to a kitchen towel.

Left over Maida Batter Murukkus :


Left over the batter u can do small murukkus its very crispy and tasty just u have to do add sugar (acc to ur taste)mix well.Pick a hand full of batter in the hand and gently drop as small balls in the oil.Keep turning back and forth so it will not burn.

Once they all turn golden brown remove from the oil.Place them on paper towels so the excess oil is absorbed.

 Serve it hot or cold.Keep it a tight air container box and refrigerate it will stay 2 to 3 weeks.