Name: Rice Balls With Jaggery recipe by Jaleela Kamal at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Basmati rice – 1 glass (200 gram); Jaggery – 150 gram; Grated coconut – 1 cup; Cardamom – 2 no; Salt – 1 pinch; 1/4 cup watermelon juice

ABOUT Rice Balls With Jaggery RECIPE

Jaggery rice ball is one of our Traditional breakfast. Even in my mother in law's house, it is everyone’s favourite Tiffin recipe. There is a unique way of making the rice balls.

Instructions

Wash and soak the rice for half an hour after that break the rice with your hand and drain the water completely.
In a Tea pan add jaggery, 1 cup of water, pinch of salt and make the jaggery syrup and strain.
Take washed rice in a pressure cooker along with strained jaggery water, ( jaggery water 2 cups+ water ¼ cup), watermelon juice, cardamom and cook without closing the lid for 5 to 10 minutes.
After 10 minutes close the cooker lid and cook for three whistles on medium heat. Do not cook on high heat. Also, check that there is enough water to cook the rice. Add more water if needed.
When the pressure gets released from the cooker transfer the cooked jaggery watermelon rice into a wide bowl or plate and let it cool for two minutes.
Make medium size balls to the cooked watermelon rice with your wet hand, sprinkle the grated coconut and roll it in a circular movement
Your mouthwatering flavourful watermelon rice is ready to serve.

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