2 cups puffed rice (murmura) or flattened rice (chura)
1/2 cup jaggery (grated)
1 tbsp ghee
1/4 cup water
1/4 tsp cardamom powder (optional)
After dry roasting the flattened rice or puffed rice for two to three minutes on low heat, leave it aside.
Melt the jaggery in a pan with water until it becomes the consistency of a softball, as formed by a drop of cold water.
Stir in the ghee and cardamom powder (if used) into the jaggery mixture. Add the toasted puffed rice right away, then thoroughly stir in the jaggery syrup.
While the mixture is still warm, form it into little balls (lai).