Manipur Kabok Puffed Rice Jaggery Sweet Traditional Snack

Ingredients

• 3 cups puffed rice (muri / murmura — plain unsalted)
• 1/2 cup jaggery — grated
• 2 tbsp water
• 1/4 tsp cardamom powder
• 1 tbsp sesame seeds — dry-roasted
• Ghee for greasing palms

Method

1. Dry-roast sesame seeds 2 to 3 minutes until golden. Set aside.
2. In a small heavy pan combine grated jaggery and 2 tbsp water.
3. Heat on medium, stirring, until jaggery completely melts and forms a smooth syrup.
4. Continue cooking on medium-low until the syrup reaches a soft ball stage — drop a small amount in cold water, it should form a soft pliable ball.
5. This takes about 3 to 4 minutes.
6. Add cardamom powder and sesame seeds to the syrup. Stir quickly.
7. Immediately add the puffed rice to the syrup.
8. Toss quickly and thoroughly to coat every puff of rice with the syrup.
9. Work very quickly — the syrup sets fast. Grease your palms with ghee.
10. Take 3 tbsp of the mixture and press firmly to shape into a round ball or flat disc.
11. Continue shaping all the mixture while still warm.
12. If the mixture hardens, briefly warm the pan on very low heat for 30 seconds.
13. Cool 15 minutes until firm. Store in an airtight container for up to 1 week.