Rice 1 cup
Sugar 1/2-3/4 cup
Dry Coconut (minced or grated) 1 tbsp
Ghee 1 tbsp
Oil for deep frying
Method of preparation:
Soak rice in water for 6-8 hrs.
Drain rice onto absorbent cloth and spread on single layer.
Dry the rice in sun until it becomes almost dry.
Once slightly wet, grind rice into fine powder.
Follow the recipe before the ground rice becomes dry.
Heat 1 tsp of ghee on small pan, add dried coconut and fry until it turns light brown.
Heat small pot on medium-high heat, add sugar and 1/4 cup of water.
Stir frequently until sugar mixture attains the consistency somewhat thinner than that of honey.
Then add the ground rice, fried dried coconut and remaining ghee.
Mix thoroughly without any lumps and let it cool down.
Take small golf sized balls out of the cooled rice flour mixture and keep aside.
Heat oil in wok on medium-high flame, drop one ball at a time.
Fry until they turn golden brown on all the sides.
Drain onto absorbent paper and serve.
Notes: Store in tight container and they stay for weeks fresh.