INGREDIENTS

• 200 gm green sago
• 160 ml coconut milk
• 200 gm white sago
• 160 gm jagger
• some salt
• banana leaves

PREPARATION

INGREDIENTS

• 4 cups popped rice
• 7 oz jaggery
• ¼ cup water   (to boil jaggery)
• ½ teaspoon salt

PREPARATION

Boil the jaggery with ¼ cup of water and filter it with a sieve. Put the filtered jaggery liquid into the pan and boil again until it becomes syrupy. Mix popped rice and jaggery syrupy and stir well gently. While still warm, squeeze popped rice quickly into a pin ball size. The total number results 20-25 balls. Let them cool for a while. They can be enjoyed with plain tea.

mitv

INGREDIENTS

• 4 cups sticky rice flour
• ½ cup rice flour              (to mix dough)
• 2 ½ cups water
• 12 oz jaggery
• ½ cup water                   (to boil jaggery)
• 1 teaspoon salt

PREPARATION

INGREDIENTS