Parboiled Rice/Puzhukkallari: 2 cups
Jaggery Grated: ¾ cup
Coconut Grated: 1 cup
Cardamom powdered: ½ tsp
Method of Preparation
In a pan dry roast the rice till it puffs up.
When it is slightly cooled blend in a blender and make fine powder.
Transfer into a bowl.
Add grated coconut, grated jaggery and cardamom powder to the blended rice powder.
Mix well with hand and make small balls from it.
If you didn’t get the consistency to make ball, you can add more grated coconut.
It can be refrigerated and kept for 2-3 days.