Rice - 2 1/2 cups or 1/2 Kg
Cardamom powder a teaspoon
Garlic -10 pods
Sesame seeds - a teaspoon
Dark brown jaggery - 300 gms
Oil - for deep frying
Ghee -1 tbsp
Soak rice in water for 1-1/2 hours.
Drain water through a colander. Dry under shade by spreading on a cloth.
When it is three fourth dried, send it to mill for powdering.
Sieve through a fine sieve. (Note:Do not dry rice while pointer pounding.
Drain water through a colander and pound immediately).
Grate jaggery and it in a heavy kadai with 1/4 cup of water.
Stir till jaggery melts completely.
Strain the liquid through a fine strainer or cloth to remove mud and dirt.
Pour it back into the washed kadai and boil the syrup till it reaches softball consistency. (To test: Put little syrup in cold water. It should mould into ball when rolled with fingers).
Remove from fire and keep the vessel on a firm, comfortable place. Add the cardamom powder to the syrup.
Add the flour quickly little by little and stir so that it does not form lumps.
Add just enough flour till the syrup holds Stop adding flour when it becomes firm like chappati dough consistency.
Apply little ghee to another vessel and transfer the mixture to that vessel. Pat well and put little ghee on top.
Fry in hot oil. And remove when it puffs up and dark brown in colour.