Puffed Rice Balls


  • Puffed Rice 4 cups
  • Jaggery 1/2 cup
  • Green Cardamom 1


  • 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.