Porulvilanga Urundai / Mystery Balls

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 cup uncooked rice
• 3/4 cup water
• 3/4 cup brown sugar
• 1/2 inch dried ginger
• 1 pinch salt
• 2 cardamom
• 2 tablespoons dried coconut, pieces

Recipe

• 1 heat a pan and dry roast the rice till it becomes puffed and light brown in color, let it cool for some time.
• 2 grind the rice, dried ginger and cardamom in a blender / grinder to a fine powder.
• 3 sift the rice flour with a sieve to separate any remaining coarse rice, grind it again to a fine flour. reserve 2 tbs flour for dusting.
• 4 in a separate saucepan heat the water and add the jaggery and salt, stir it till the jaggery gets dissolved. remove from heat and strain it to remove any impurities in it.
• 5 pour the liquid in the pan again and boil it for 5 more mins, to get a thick sugar syrup, remove from heat.
• 6 make a mound of the flour on a flat work surface.
• 7 create a hollow/ well in the middle of the mound and add spoonfuls of sugar syrup into it and stir the mixture with a fork.
• 8 make small balls with the wet flour. make the balls real quick as it tends to become dry and hard very soon. coat the balls with the reserved flour.
• 9 allow it to cool and store it in an airtight container. this sweet has longer shelf life.