PAR BOILED RICE URUNDAI - Rice balls

According to my grandmother, in those days, they did not have much things in the village. They usually made snacks and sweets with what ever that was in the house. This is a Kerala item.
It is not a disappearing item, but a DISAPPEARED item.
We revive it at least once a year in our house. We love it.
May be it is a bit unhealthy.


PAR BOILED RICE URUNDAI

Ingredients:

1 cup par boiled rice
2 ½ cups coconut milk
½ cup sugar more if you like
1 tbs ghee or more
2 tbs raisins
A pinch of cardamom powder
Little salt

Method:
Sprinkle very little water in the rice.
Heat a wok, dry roast the rice till it crackles and turns a little brown.
Cool it and grind to a little coarse powder in a dry grinder.

Heat a wok, add in the ghee and the raisins.
When the raisins swell, add in the coconut milk.
Add in also the sugar, cardamom powder and salt.

Let the milk to come slow boil on low heat.
Add in the ground parboiled rice and keep on stirring.
See that there are no lumps.
Stir till all the milk has been absorbed and it becomes a mass.
Remove from the fire. Let it cool a bit and shape it into balls.