Parboiled Rice/Puzhukkallari: 1 cup
Jaggery Grated: ¼ cup
Water: ½ cup
Method of Preparation
Heat a poan and dry roast the rice till it puffs up. Switch off the flame and keep aside.
In a pan add grated jaggery and ½ cup water.
Keep on flame and allow it to boil and become thick.
The consistency is that if you drop jaggery syrup to water you should be able to roll it.
When reached that consistency, switch off the flame and add the dry roasted rice.
When it slightly cools, roll into ball. (Roll into ball when it cools slightly otherwise it will go hard.)