Puffed Rice Balls (Maramaralu undalu)

Ingredients:

1) Puffed Rice (Maramaralu) = 4 Cups.
2) Jaggery (Bellam)= 1 Cup.
3) Water = 1/4 Cup.
4) Ghee = 1 tsp.
5) Elachi Powder = 1 Pinch.

Method:

1) Take a thick wide pan add 1 Cup of Jaggery along with 1/4 cup of water.
2) Once Jaggery melts and starts boiling and keep them aside for 5min then  filter it to remove any dirt present in the Jaggery.
3) Add the Jaggery syrup back to the cleaned pan, then add Elachi powder and boil to thick consistency (not string consistency, should be even thicker than normal string consistency) and set aside.
4) Take a bowl or plate with little water, drop little Jaggery syrup into water to test the thick consistency and it should become slightly hard ball form when you touch with fingers.
WITHOUT DELAYING ANY FURTHER FOLLOW NEXT STEP TO AVOID HARDNESS OF JAGGERY
5) Then pour the Puffed Rice to the Jaggery syrup and mix well, so that the Puffed Rice gets coated completely with Jaggery syrup then switch off the stove.
6) Apply Ghee or Oil on your palms.
7) Take handful Jaggery coated Puffed Rice mixture to prepare Puffed Rice balls.
8) As and when Jaggery coated Puffed Rice mixture in the Pan becomes hard, heat it for a minute to soften the mixture to prepare the balls easily.
9) After preparing all the balls, keep them aside till they come to normal temperature. Store it in in a air tight container to retain the crispiness.

Tips : 1) Don't let the Jaggery coated Puffed Rice mixture cool because it will be very hard to prepare Puffed Rice balls.

Tips about Jaggery:

1) If you have running nose take Jaggery with Curd, it will stop runny nose.
2) To cure partial headache, take Jaggery with Cow's Milk four times a day on empty stomach.