1/2 cup liquid jaggery or 1/2 cup jaggery mixed with 1/4th cup water
4 cups of puffed rice
Cook jaggery on low flame in a kadai till it starts forming bubbles.
Take few drops and pour in cold water in a bowl. If it clings together and take small lump like shape, switch off the flame and pour puffed rice into it.
Mix well as fast as you can and pour the entire content into a steel plate. This stops the cooking processing.
Grease your hands, take small portions and shape into round ball shapes.