Nutty Puffed Rice & Dried Apricot Laddoo

Methods

• Clean and roast puffed rice on a very low heat in a heavy based pan for 2-3 minutes, so puffed rice becomes crunchier. Transfer them into a bowl.
• Heat ghee in same pan and add shredded jaggery and honey, keep stirring on a low heat till jaggery melts and starts bubbling. Take care not to burn the mixture.
• Add roasted puffed rice, apricots and seeds and nuts into jaggery mixture and keep stirring continuously till all the puffed rice coated with jaggery.
• Turn off the heat, transfer the mixture into a tray.
• Grease your palms with a little ghee, take small amount of mixture and roll them into round balls. This has to be very quickly before the mixture cools down.
• Arrange them on a plate and set aside to cool down to room temperature. Serve or store them in an air tight container.