Jaggery (1/2 cup)
Dry roast the
Pori (4 cups)
in a dry skillet for 4-5 minutes or until they are crispy.
Water (1/4 cup)
and jaggery. Let it melt on low heat. Heat until the jaggery has reached string consistency. Touch a little with your index finger. Press with your thumb and quickly open. You should see a string.
Ground Cardamom (1 tsp)
Ground Ginger (1 tsp)
Unsweetened Shredded Coconut (3 Tbsp)
and mix. Add mixture to the roasted rice puffs and mix.
Grease hands with a little
Vegetable Oil (as needed)
. Pick up a handful of the mixture and press it into a ball.
Once done pressing, throw it from one hand to another a few times so that the rice puffs stick together tightly. Enjoy!