Take 2 cups of water and add the jaggery. Let the jaggery melt.

Now pass the jaggery through a sieve. This is because jaggery often contains many impurities like sand and remains of sugarcane.

Put the jaggery back to flame and continue evaporating the water till you reach two thread consistency.

Add all the muri/puffed rice to the jaggery and mix well.

Turn off the flame and transfer it to another container. This stops the cooking/concentrating of the jaggery.

Start making balls while it is still hot.

The jaggery cools down fast making it difficult to make balls.

You can add little water to your palms to make the balls.

Once the balls are made, you can store them in air tight container for few weeks