Dry roast puffed rice until crispy & set aside.

In a wok,add ghee and let it melt.

Add jaggery and cook on low flame until it melts (18-20 minutes) & stir continuously.

To check the consistency of jaggery, drop little jaggery syrup to the bowl of water, it must become hard immediately, remove and break it. The jaggery piece must break to pieces without getting stringy. The broken pieces must be like candy and brittle not soft. This is the right consistency.

Add roasted puffed rice and mix well.

Make balls out of it or set on a greased flattened surface cut in pieces and leave to completely cool down.