Lia Muan/Ladoo/Sweet balls

Heat 1/4 cup water in a heavy bottom pan. Add jaggery,coconut, carom seeds.

Stir constantly on a medium flame till a consistent syrup of jaggery is formed.

Add fried paddy, pepper powder and ghee. Mix thoroughly and switch off the flame.

Transfer the cooked lia (fried paddy) to a greased thali.

Grease both the palms and start making balls when the mixture is hot.

It tastes great when cool down. It can be stored in a container for 15 days.
Thanks