Murir Moa / Puffed Rice Ladoo

Puffed Brown Rice - 5 cups / 3 oz ( I used Arrowhead Mills Brown Rice Puff)
Jaggery / Molasses - 1 cup
Water - 1/2 cup
Ghee / Clarified Butter - 1/2 tsp

Dry roast the brown rice puffs over low heat in a cast iron skillet for about a minute till they are crisp. Keep aside.

Take a heavy bottomed pan and add the jaggery and water.

Bring it to boil on medium low heat and cook stirring frequently. The syrup starts becoming frothy. Cook for about 15 minutes till the jaggery syrup reaches two thread consistency.

To check, pour a drop of syrup in a bowl of water. If the drop can be rolled into a small ball which doesnt loose shape in the water, the syrup is ready.

Switch off the heat and add the puffed rice. Mix well with the syrup and keep aside for half a minute.

When it has cooled down a little, apply a little ghee to your palms. Take around a palmful of the mixture in your palm, press gently and shape into a ball. Do the same with the remaining mixture before it cools down completely.  Makes around 12 moas.