Ingredients:
Parboiled rice – 1 cup
Jaggery – ¾ cup
Grated coconut – ½ cup
Elaichi/cardamom – 2-3 pods
Procedure:
1) Take the rice in a bowl, pour boiled water to cover the rice and let it stay with closed lid for 20 mins. Remove the water after 20 mins.
2) In a kadai roast rice till it turns brown. Remove from heat and let it cool.
3) Grind the rice till course not fine powder or too course.
4) In a kadai, heat water and jaggery till all the it forms a syrup. Use as less water as possible.
5) Add powder cardamom and grated coconut and mix well.
6) Add the rice powder into the mixture and mix till everything mixes properly.
7) Remove from flame and make ladoos before its completely cool.
Parboiled rice – 1 cup
Jaggery – ¾ cup
Grated coconut – ½ cup
Elaichi/cardamom – 2-3 pods
Procedure:
1) Take the rice in a bowl, pour boiled water to cover the rice and let it stay with closed lid for 20 mins. Remove the water after 20 mins.
2) In a kadai roast rice till it turns brown. Remove from heat and let it cool.
3) Grind the rice till course not fine powder or too course.
4) In a kadai, heat water and jaggery till all the it forms a syrup. Use as less water as possible.
5) Add powder cardamom and grated coconut and mix well.
6) Add the rice powder into the mixture and mix till everything mixes properly.
7) Remove from flame and make ladoos before its completely cool.
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