Aakhoi
Crispy, airy puffed rice bound together with sticky jaggery into rustic, no-cook sweet balls. This traditional Assamese snack comes together in minutes and delivers a delightful crackle with every bite. Perfect with a hot cup of tea.
For 4 servings
- prep · ~3 min
Prepare the jaggery syrup.
1.Place 150 g grated jaggery in a small pan with 2 tablespoons of water.2.Heat on low, stirring continuously until the jaggery melts into a thick syrup (2-3 minutes).3.To test, drop a little syrup into a bowl of water — it should form a soft ball.TIPDon't overheat the jaggery. As soon as it melts completely and thickens slightly, take it off the heat to prevent hardening. - prep · ~2 min
Warm the puffed rice.
Spread the puffed rice on a plate and warm it slightly in the sun or a very low oven for 2-3 minutes. This makes it extra crisp and helps the jaggery coat it better.
TIPSkip this step if the puffed rice is already fresh and crisp. - mix · ~2 min
Combine puffed rice with jaggery.
1.Take the pan off the heat and add the cardamom powder and a pinch of salt to the jaggery syrup.2.Pour the warm syrup over the puffed rice.3.Mix gently but quickly with a spatula or wet hands, making sure every grain is coated.TIPWork fast! Jaggery hardens as it cools, so have everything ready before you start mixing. - assemble · ~5 min
Shape the larus.
While the mixture is still warm enough to handle, take small portions and press firmly between your palms to form round or oblong balls about the size of a small lemon. Wet your hands lightly to prevent sticking.
TIPPress firmly — loose larus will crumble. If the mixture cools and hardens, sprinkle a few drops of warm water and mix again. - rest · ~15 min
Let them set.
Place the shaped larus on a plate and let them cool completely at room temperature. They will firm up in 10-15 minutes and hold their shape.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, crisp puffed rice for the best crackle; stale puffed rice will turn chewy.
- 2Test the jaggery syrup with the cold-water ball test to ensure the right consistency.
- 3Wet your palms lightly before shaping to prevent the sticky mixture from clinging.
- 4Work quickly once the syrup is mixed, as the jaggery sets and hardens fast.
- 5Store in an airtight container at room temperature for up to a week to keep them crisp.
Adapt it for your goals.
Nutty crunch
Add 2 tablespoons of roasted peanuts or chopped almonds to the mixture before shaping. This adds protein and a satisfying crunch, making the laru more filling.
coconut twistCoconut twist
Mix in 2 tablespoons of desiccated coconut along with the puffed rice. It adds a tropical aroma and a soft chewiness that contrasts nicely with the crisp rice.
savory spicedSavory-spiced
Add ½ teaspoon of roasted cumin powder and a pinch of black pepper to the jaggery syrup. This gives a warm, savory edge that pairs beautifully with tea.
low oilLow-oil
Skip any ghee or oil entirely—this recipe already uses none. For extra crunch without oil, warm the puffed rice in a dry pan for a minute before mixing.
veganVegan
This recipe is naturally vegan as written. Ensure your jaggery is labeled vegan-friendly (some traditional jaggery uses bone char in processing).
Why this is on our healthy list.
Iron-Fortified Sweetener
Jaggery is a traditional unrefined sugar that retains iron, magnesium, and potassium, offering a mineral boost compared to white sugar.
Gluten-Free Grains
Puffed rice is naturally gluten-free, making these larus a safe snack for those with gluten intolerance or celiac disease.
Quick Energy Source
The combination of simple carbohydrates from puffed rice and jaggery provides a rapid energy lift, ideal for a mid-afternoon snack.
Digestive Aid
Cardamom is traditionally used to aid digestion and freshen breath, adding a subtle digestive benefit to this sweet treat.
Frequently asked questions
The syrup was likely overheated or cooked too long. Next time, remove it from heat as soon as it reaches the soft-ball stage (drop in cold water).
