An authentic sweet from Kerala...i have seen, when i was a kid... in my house our maid used to make these. She used to first roast the rice in otturuli and then powder it in "ural & ulakka", a traditional mortar i would say, which is the bigger version of what we use nowadays for crushing spices and all. Nowthat we have mixer/grinder the preparation is very easy.After my marriage my amma used to prepare and send to three of her daughters every year.At home all love this.So here goes the recipe.
- Rice - 2 cups (Preferably Kerala Boiled Rice)
- Crushed or powdered jaggery - 3/4 to 1 cup (add more if the jaggery is less sweet )
- Grated coconut - 1 cup
- Cardamom- 5 - 6 nos. (optional) (This will give a distinct flavor)
- Heat a pan and dry roast the rice on medium flame, until it pops up and turns golden brown. Keep it aside to cool for 5 minutes. (First roast 1 cup and then the remaining).
- Grind the roasted rice using a mixer/ grinder to a fine powder, also add cardamom pods . Transfer it to a bowl.(Keep 1/4 cup aside for coating).
- Now add grated coconut and jaggery to the mixer and grind it for about 3-4 minutes.You will get a paste,to this add the powdered rice and combine well. Transfer the mixture to a plate.
- Shape them into small balls using hand.
- Dust each balls with the rice powder.
- Store in air tight containers.
- While making balls if the mixture is sticky, just smear a little ghee on your palm and then make the balls.
- If while making balls the mixture is breaking,tightly press and then shape it.
- Dusting is not necessary ,my mother used to do it.
Linking this to Priya of My Kitchen Odyssey event " Favourite recipes" and My Zesty Kitchen, Dish it Out – Kid Friendly Dishes, WTML June 2014 hosted By The Big Sweet Tooth event by Gayathri