1

Soak rice overnight, then spread it on a cloth to drain out the excess water.

2

When drained, grind rice it to a fine powder; the flour should be slightly damp.

3

In a saucepan, mix the grated jaggery with enough water to cover it. Allow it to melt on medium flame; remove impurities if any. This should make a thick sweet liquid. Add the flour mix to the pan, stirring to avoid lumps. Remove from heat and allow to cool.

4

Put sesame seeds in a small bowl. Make small palm sized balls with the cooled mixture, then rolls balls in the sesame seeds to cover; set aside.

5

Heat oil in a pan over a medium flame and fry the dough until it is browned. Remove from heat and drain excess oil.

6

Store it in an air tight container.