Crispy rice balls with jaggery, peanuts, and coconut

Directions

1. Separate the flattened rice and pan-fry it lightly in a dry frying pan over medium heat until it becomes crispy. ⏱ ≈ 10 min
2. Grill the peanuts separately and remove their skins; you can break them in half. ⏱ ≈ 10 min
3. Heat the ghee in a saucepan over medium heat, stirring constantly. ⏱ ≈ 7 min
4. Once the syrup comes to a boil, add the salt and cardamom. ≈ 3 min
5. When it becomes sticky, test a drop in cold water: if it forms a hard ball, it’s ready. ≈ 10 min
6. Pour the flattened rice, peanuts, and coconut into the syrup and stir vigorously. ≈ 4 min
7. Add the ghee and mix: the mixture becomes smooth and less sticky on the hands. ≈ 4 min
8. Turn off the heat and let it cool down slightly, but not completely. ⏱ ≈ 20 min
9. Using hands coated in ghee, quickly form small balls. ≈ 10 min
10. Let them cool on a dry plate: they will harden and become crispy. ⏱ ≈ 20 min