Pinagr or rice laddoos
Ingredients:
Matta / par boiled (ukdo) rice : 2 cups
Grated coconut : 2 cups
Palm jaggery : 2 cups
Butter : 25 gms (2 tbls)
Cardamom powder : 1 tsp
Procedure :
Wash the rice (can use other brown rice as well) thoroughly and allow it to dry on a kitchen towel for 10 to 15 minutes.
Put the rice in a saucepan and dry roast them on a medium to low flame until all the grains have slightly puffed up.
Take a little quantity of the rice into a spice grinding jar of a mixer and powder it fine; powder the remaining rice as well and keep aside (or powder it at the flour mill).
Grind grated jaggery and coconut in the same jar without using any water.
Put the coconut- jaggery mixture in a saucepan, add butter and allow everything to melt into a homogeneous mixture, then let it cool.
After the jaggery has cooled down, add the powdered rice (2 cups) and cardamom powder and mix well.
You should get a dough consistency.
Take a lemon size portion of the dough and roll it into cylinders or laddoos. Reserve 1 tsp rice powder to dust them (optional).
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