Grated Coconut-2 cups
Paneer-2 cups (u can add more or less)
Sugar-1 cup (acc to u r taste add more)
For OUTER LAYER:-
Maida / All purpose flour-1 cup
Deep frying for oil
Milk- 5 cups
Lime juice-3 tbsp
Boil the milk in a heavy bottomed pan over medium heat,stirring occasionaly,making sure not to burn milk.
As the milk comes to a boil,add the lemon juice gradually and stir the milk gently.The curd will start separating from the whey,turn off the heat.
Once he milk fat has separated from the whey,drain the whey using a strainer line with cheesecloth,or muslin cloth or strainer.
Wrap the curds in a muslin cloth,rinse under cold water,and squeeze well.Keep it for 1 hour.
Take a non-stick pan ,on medium heat,add grated coconut,sugar and water mix well.Mix together..
Continue heating with constant stirring in medium flame.The sugar will melt and form a thick liquid.
Continue this until the mixture stats leaving the pan forms a foamy whitish bubbles while stirring.Color should not change.Switch of the flame.Keep for cool down.(do not make very hard ,in-case its very hard add little water).
When coconut mixture its cool down add paneer mix well.Make small balls .
Take a bowl add all purpose flour,sugar,salt,ghee and enough water to make a batter.The batter should have the consistency not thin or thick in medium so that it will leave a coating on the coconut paneer balls.
Making Boorelu / Balls :-
Heat a thick bottom pan for frying.Once the oil is hot,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.
Serve it hot or cold.Keep it a tight air container box and refrigerate it will stay 3 weeks.