Ingredients:
Parboiled Rice / Uppudu Biyyam 1 cup
Freshly Grated Coconut 2 cups
Jaggery (grated) 2 cups
Ghee 1 tsp
Freshly Grated Coconut 2 cups
Jaggery (grated) 2 cups
Ghee 1 tsp
Method of preparation:
Heat a pan on medium – low heat, add parboiled rice and roast it until the rice changes color and breaks apart.
Cool the roasted parboiled rice and grind it into fine powder.
Cool the roasted parboiled rice and grind it into fine powder.
Heat a sauce pan, add ghee, jaggery and half a cup of water.
Stir continuously until jaggery is completely melted and the solution turns into syrup (abt. 3 min).
Stir continuously until jaggery is completely melted and the solution turns into syrup (abt. 3 min).
In a mixing bowl, mix together parboiled rice powder, grated coconut and jaggery syrup.
Form small lemon sized balls out of the above mixture and store them tight in a jar.
Mix in few roasted dry nuts if you wish and this parboiled rice ladoo stays for only few days.
Form small lemon sized balls out of the above mixture and store them tight in a jar.
Mix in few roasted dry nuts if you wish and this parboiled rice ladoo stays for only few days.
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