Ingredients

  • 3 cups Poha/Atukulu/beaten rice
  • 1 cup jaggery
  • 1 cup grated carrot
  • 2 table spoons rava (suji)
  • 1 tea spoon cardamom powder
  • 1 table spoon cashews/kaju pieces
  • 1 table spoon raisins
  • Oil for deep fry

Method

Wash Poha, drain and keep it aside.




Powder jaggery and take it in a vessel.  Add a cup of water to it and boil. When the jaggery completely melts drain and heat it again. 
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Reduce the flame and add grated carrot to it.  Mix well and switch of the flame. ​
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Now to, it add poha.  Mix well.
​
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Add 2 table spoons  (or as needed) of rava/sooji to make a thick mixture. ​
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Also add the dry fruits and cardamom powder.  Now make lemon  size balls. ​
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​Deep fry the balls in the oil until golden brown.
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​Drain, cool and take them into a container.  Tasty Atukulu carrot boorelu are ready.....You can also store them for 2 to 3 days.  No need to refrigerate.
By Mrs Uma Ramana
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