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MINI BALLS IN JAGGERY SYRUP (MOUN. Kya ZEI.)

INGREDIENTS

  • 4 cups sticky rice flour                                               
  • 2 lbs 4 oz jaggery
  • ½ cup rice flour                                                      
  • 2 cups water                          
  • 2½ cups water      (to mix doug)                               
  • 1 coconut
  • 1 teaspoon salt

PREPARATION

Sift together sticky rice flour and rice flour into a large bowl. Knead to become rice a smooth dough gradually adding water and ferment it for about 15 minutes. Boil jaggery with 2 cups of water and salt and filter it and let it cool. Roll the kneaded dough and make small balls of lotus seed size. Then put them into the boiling water pot and collect mini balls which rise to the surface with a long handled sieve. After draining, put the mini balls into the jaggery liquid. Sprinkle grated coconut over the serving.