Rice Burfi

Ingredients

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.)

Sending to WTML at Vegetarian Food & me space, started by Gayathri

Sending this to Kerala Kitchen Event at Ramyas Space