Parboiled Rice Ladoo



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.

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Posted by on Oct 17 2015 Filed under Desserts, Traditional Sweets. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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