- Grind 2 cups of boiled Rosematta rice adding 3/4 cup of water to a smooth paste.
- Mix 4 level tbsps of roasted fine rice flour with 1/2 cup of water to make a thick and smooth paste.
- Melt 3/4 to 1 cup of powdered jaggery adding 1/2 cup of water. Add the boiled rice paste, 1/4 tsp of salt and 2 tbsps of ghee to the jaggery syrup. Bring the mixture to a boil. Now add the rice flour paste and cook on medium to medium high heat until the mixture turns thick.
- At the same time, caramelize 3 level tbsps of sugar until it turns golden brown in color. Add 1/4 cup of boiling water to prepare a caramel syrup. Add this caramel syrup, 2 tbsps of ghee and 1 tsp of powdered cardamom to the rice mixture.
- Continue to cook on medium to medium high heat until the whole mixture comes together as a mass. The total cooking time is between 15 to 20 minutes.
- Transfer the mixture to a greased tin and allow to cool completely.
- Cut into desired shapes and serve.
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