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A typical sweet of the Konkan belt, these laddus are made from rice flour and jaggery

Ingredients

• ½ kg boiled rice, washed and dried in the sun.
• ½ kg jaggery or gur or brown sugar
• 2 tbsp ghee
• 2 coconuts, grated
• 6 pods green cardamom or elaichi, powdered

Method

Dry roast the boiled rice till crisp and grind to a coarse flour. Pound the grated coconut and mix with the jaggery, which has been gently melted to syrup on a slow flame. Add in the ground rice and cardamom
powder and mix well. Apply the ghee to one's palms and make into three-inch balls. Cool and store in air-tight container.