Rice-1kg
Coconut-2 1/2 coconut.
Sugar-3cups
Water- 1 1/2cups
Cardamom Powder-as required
Jeera powder- As required
Lemon Juice-1 1/2 lemon
Method:
- Soak rice in water for 3-4 hrs and drain it.
- Powder the rice with little small granules.
- Mix the powdered rice with the grated coconut. The mixture should be slightly wet. Accumulate it together and cover it for 1/2 hour.
- In a big kadai add the mixture and roast it continuously till the color becomes light golden brown.
- Make sure the mixture is not burnt. It takes around 45-60 mins for the mixture to be ready.
- Mix together Water, Sugar and Lemon juice and keep it overnight.( for 10 hrs)
- In the morning bring the sugar- water mixture to boil and when the syrup becomes two stranded set is aside. To check whether sugar syrup is two stranded, you need to see it within your fingers.
- Sieve the rice mixture and powder the big granules which obtained through the sieve in a mixer.
- Slightly roast the powder. this is done so that the sweet can be kept for long days.
- Mix the powder with the rest of the rice mixture.
- Slightly roast cardamom and jeera and powder it.
- When the sugar syrup is half cooled add cardamom and jeera powder and also the rice powder mixture to it.Keep aside 1/2 cup of the rice mixture from that.
- Mix well and before it sets made balls from it. Apply little rice mixture on your hand so that it doesn't stick.
- Spread little Rice mixture on the base of the container you are going to store the balls. You can spread the mixture in between also. This is to prevent the balls from sticking together.
Note: You can store the rice mixture in the container for a long period and can make the ladoos later whenever you require. Even though the process is long, its really delicious..The same is made in Jaggery also replacing the sugar.
