Ingredients
Rice puff/murmura – 2 to 3 cups
Jaggery – 1 cup
Water – 1 cup
Method
Add water and jaggery in a pan and keep for boiling. When it has become little thick, put few drops of jaggery in cold water, when ii turns into balls, it means jiggery syrup is ready.
Add rice puffs and mix it well. Remove from flame. When it is little warm, grease your hands with oil or ghee and make small balls.
When cool, you can store this in an air tight container.
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