Mamra / Puffed Rice 4 cups
Jaggery 1/2 cup
Green Cardamom 1
Method of preparation:
Lightly bruise the cardamom.
Grate or pound the jaggery into small pieces.
Heat a deep vessel on medium flame, add jaggery, cardamom and 1/4 cup of water.
When jaggery turns to thick consistency much like honey, remove from heat and add mamra.
Stir quickly and thoroughly to stick all the mamra to the jaggery syrup.
While it is still warm, take handful of mamra mixture and make ladoo out of it with both the hands.
Repeat the same with the remaining mamra mixture.
Store tight and they stay good for weeks.
Notes: Mamra ladoo can be made with any type of puffed rice.