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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a pan and dry roast the rice till it becomes puffed and light brown in color, let it cool for some time. | 2. Grind the rice, dried ginger and cardamom in a blender / grinder to a fine powder. | 3. Sift the rice flour with a sieve to separate any remaining coarse rice, grind it again to a fine flour. Reserve 2 tbs flour for dusting. | 4. In a separate saucepan heat the water and add the jaggery and salt, stir it till the jaggery gets dissolved. Remove from heat and strain it to remove any impurities in it. | 5. Pour the liquid in the pan again and boil it for 5 more mins, to get a thick sugar syrup, remove from heat. | 6. Make a mound of the flour on a flat work surface. | 7. Create a hollow/ well in the middle of the mound and add spoonfuls of sugar syrup into it and stir the mixture with a fork. | 8. Make small balls with the wet flour. Make the balls real quick as it tends to become dry and hard very soon. Coat the balls with the reserved flour. | 9. Allow it to cool and store it in an airtight container. This sweet has longer shelf life. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup	uncooked	702.0	154.713	12.8895	1.131
water	3/4	cup		0.0	0.0	0.0	0.0
brown sugar	3/4	cup		627.0	161.8485	0.198	0.0
ginger	1/2	inch	dried	-	-	-	-
salt	1	pinch		-	-	-	-
cardamom	2			12.44	2.7388	0.4304	0.268
coconut	2	tablespoons		35.4	1.5230000000000001	0.33299999999999996	3.3489999999999998

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.