Flattened rice — ½ kg
Sticky jaggery — 1 bowl
Black pepper powder — as per taste
Water — sufficient to melt jaggery
Salt — a pinch
Method of preparation:
Sift the flattened rice to separate the husk and broken rice.
Now place the kadhai on the stove and start roasting the flattened rice with a pinch of salt till it is crispy. If your kadhai is small, divide the flattened rice to roast portion by portion.
Take the jaggery and black pepper powder and melt the jaggery in same style as previously explained for preparation of other laroos. Add the flattened rice and mix well. Turn off stove and once cool, you can start shaping the balls.
For a hands-on experience click here