Aakhoi

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.

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