Jaggery Rice Balls (Laddu)

1In a small saucepan, combine jaggery (¾ cup) and water (¼ cup) over medium heat. Stir continuously until the jaggery (¾ cup) dissolves completely and forms a smooth syrup. Remove from heat and set aside.

2In a large mixing bowl, add the cooked rice (1 cup), grated coconut, ground cardamom (¼ teaspoon), and salt (¼ teaspoon). Mix gently to combine the ingredients evenly.

3Pour the warm jaggery (¾ cup) syrup over the rice mixture. Using a spatula or your hands (be careful, syrup may be warm), mix thoroughly until the syrup coats the rice evenly and the mixture becomes sticky enough to hold shape.

4Heat oil in a deep frying pan over medium heat to about 350°F (175°C). To test, drop a small piece of the mixture into the oil; it should sizzle and rise to the surface gently.

5With slightly greased hands, take small portions of the mixture and shape them into smooth, compact balls about 1.5 inches in diameter.

6Carefully drop the rice balls into the hot oil in batches, frying them gently. Fry until they turn golden brown and crisp on all sides, about 3-4 minutes, turning occasionally to ensure even cooking.

7Remove the fried balls with a slotted spoon and drain on paper towels to remove excess oil.

8Allow the Jaggery (¾ cup) Rice Balls to cool slightly before serving. They can be enjoyed warm or at room temperature.

9Store any leftovers in an airtight container at room temperature for up to 2 days for best freshness.