Ingredients:

1 kg rice
3/4 kg jaggery (grated)
2 tb sps of sesame seeds
Oil to fry

Method:

* Pick and wash rice.
* Soak it overnight and remove water completely (spread on a cloth for a few minutes to make sure that the rice is dry).
* Make a fine powder of it in a blender (sieve if necessary) and set aside.
* The flour should be slightly damp.
* Add one cup of water to the grated jaggery and heat it in a pan till it melts.
* Sieve to remove any unwanted stuff.
* Heat it on low flame till it becomes thick syrup (a drop of the syrup dropped in a spoon of water should make noise and become lumpy and not melt).
* Add the rice flour to it slowly and stir well.
* Remove flame and make sure that no lumps are formed.
* When slightly cool make big lime size balls of it.
* Heat oil in a thick bottom pan/wok.
* Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
* Fry each one in oil on low flame till deep brown and remove.
* To remove the oil completely, place it between two flat ladles and press.
* Repeat the procedure till the dough is over.
* When cool store them.
* They last for more than two weeks.