Khoi moa, puffed rice balls with jaggery
A winter treat from Bangladesh: puffed rice (khoi) coated in a thick syrup made from date palm jaggery, then pressed into balls while still warm, using gh…
Rice balls are a traditional dessert from Bangladesh, popular during the winter months. They are made with rice, palm sugar, and dates, and offer a crispy and sticky texture.
Ingredients and directions
- Prep time15 min
- Cook time15 min
- Total30 min
- DifficultyEasy
- Cooking methodsaucepan
- Vegetarian
- Gluten-free
Ingredients
people
- $2.91
- $2.11
Directions
- Separate the puffed rice to remove any hard clumps and individual grains. ≈ 3 min
- Heat the jaggery and water in a large saucepan.
- When the syrup becomes thick and sticky (forming a long strand between your fingers), turn off the heat. ≈ 3 min
- Gradually pour the puffed rice into the boiling syrup and stir vigorously with a spatula to ensure it is evenly coated.
- Once the mixture is warm enough to handle, lightly grease your palms with ghee. ≈ 3 min
- Take portions of the mixture and press them between your hands to form balls, quickly, before the mixture hardens. ≈ 10 min
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