This is my submission for the event-FIC January-Yellow, hosted by Sunshinemom of http://tumyumtreats.blogspot.com/2009/01/announcing-food-in-colors-january-2009.html and for the event-FF Makar Sankranthi hosted by http://indiankhanna.blogspot.com/2009/01/festive-food-makar-sankranti.html
What you need:
Corn kernels-3 cups (fresh or frozen)
Grated jaggery-3/4 cup
Maida-1 cup (optional)
Oil-for deep fry
How to make:
Grind the corn kernels, jaggery and cardamoms into a thick batter by sprinkling some water if needed. Add maida if the batter becomes too watery. Divide the batter into lemon sized balls and pat them into small circles on a plastic cover or aluminium foil or a wet towel. Heat the oil in a wok and drop 4-5 circles into the oil. Fry them in batches on low flame until they turn golden yellow in colour. Drain them on a paper towel and store them in a container after they cool down. These burelu will keep for two days if wet hands are not used.