Ingredients:
*Puffed rice – 5 cups (heaped) (or) 1 litre
Jaggery – 1cup
Puffed rice is Arisi pori in Tamil
and Borugulu in Telugu
Method:
Clean the puffed rice to remove stones and mud.
Place a heavy bottom large kadai over fire and heat jaggery adding little water till jaggery dissolves in medium flame.
When jaggery is dissolved completely, switch off the stove when jaggery reaches sticky consistency and immediately mix the puffed rice to that evenly and quickly.
Then make it to required size balls, before it gets cooled.
Note: To find the right consistency of jaggery is to make a ball out of jaggery when it is cooked and drop in a glass of water, when it makes noise and goes down with out getting dissolved it is the right consistency.
