400 gm Dheli gur (semi solid jaggery)
250 gm Muri / Puffed rice
In a thick heavy bottomed pan add semi solid jaggery and heat it on low flame. Stir continuously until it reaches boiling point on lower flame. Add a handful of puffed rice at a time so that it is evenly coated with jaggery. Remove the mixture from fire. Place a tbsp of mixture on your oil smeared palm and roll into desired size. Prepare the rest in the same process. Cool and store in air tight container for consumption within 2-3 weeks.
User Comment & Tips:
- While heating jaggery do keep this in mind that by overcooking jaggery you won't be able to bind the puffed balls later. So do test to find if the mixture is sticky enough to roll into a ladoo or balls
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