Parboiled Rice / Uppudu Biyyam 1 cup
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.
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).
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.
Notes: Make sure to roast the parboiled rice right.