1CupRoasted Rice flourRoast and puff the rice, cool and mill the rice into fine powder.
3/4CupjaggeryMelt with little water and filter for dust or sediments. Add more if you want a wet dough.
1/2CupGrated CoconutFresh or dry desiccated coconut
2podsCrushed Cardamom seedsOptional
Instructions
In a large bowl add the roasted rice flour, coconut and the cardamom pods. Combine well.
Add the warm jaggery syrup little by little and mix until you get a shaggy crumbly dough.
Make the dough into little balls in your hands. Use ice cream scoop and scoop them out if you are lazy like me!
Serve warm or store in fridge until you want to snack on them.
Notes
Use jaggery only for this recipe. It is refined sugar free, so the color and taste is only given by the jaggery.
Roast the rice in a dry pan until golden and slightly puff and grind them into a powder. This powder can be stored for a longer period, over a month in an air tight container.
Use any form of coconut - fresh or dry in this recipe. Fresh tastes better.