• 4 cups rice;
• 2 cups jaggery;
• 1 tsp. sesame seeds;
• cardamom powder to taste;
• 1/2 kg. ghee.

1. Wash and soak the rice in water for two hours. Drain and dry the rice well. Grind it to a fine powder. Put the jaggery in a heavy bottomed vessel. Add a little water and keep stirring on a low heat for about 10 minutes till jaggery has melted and the syrup is thick. Remove the vessel from heat. Add rice flour, seasame seeds and cardamom powder and mix well. Knead the dough till it reaches a smooth consistency. Divide it into lemon sized balls. Take a 10 cm. square plastic sheet and pat the dough into a small round puri with your fingers.
2. Heat ghee in a kadai, lower the heat and deep fry the puris one by one. Press the puris between two spoons to make them flat and fry again till brown in colour. Remove from ghee. Serve either hot or cold.

(contributed by Lakshmi Raman, Bombay)