- 4 cups popped rice
- 7 oz jaggery
- ¼ cup water (to boil jaggery)
- ½ teaspoon salt
Boil the jaggery with ¼ cup of water and filter it with a sieve. Put the filtered jaggery liquid into the pan and boil again until it becomes syrupy. Mix popped rice and jaggery syrupy and stir well gently. While still warm, squeeze popped rice quickly into a pin ball size. The total number results 20-25 balls. Let them cool for a while. They can be enjoyed with plain tea.