Chhattisgarhi Chousela Fried Puffed Rice Snack Jaggery

Method

1. 1

   Prepare puffed rice: Measure 3 cups puffed rice. Check that they are crispy and fresh — stale puffed rice will result in a soft, damp chousela. If they seem slightly soft, spread on a dry pan and toast on low heat for 2 minutes stirring constantly until crispy again. Transfer to a large bowl.

2. 2

   Grease a tray: Lightly grease a flat tray or plate with ghee. This is where you will press the chousela mixture to set.

3. 3

   Melt jaggery: In a heavy-bottomed pan, combine the grated jaggery and 2 tbsp water. Heat on medium, stirring, until the jaggery completely dissolves.

4. 4

   Cook to soft ball stage: Continue cooking without stirring for 4 to 5 minutes. Test the syrup: drop a small amount into cold water. If it forms a soft ball that you can roll between fingers — it is ready. If it dissolves — cook 1 to 2 more minutes.

5. 5

   Add cardamom: Add 1/4 tsp cardamom powder to the syrup. Stir.

6. 6

   Pour over puffed rice: Pour the hot jaggery syrup over the puffed rice. Working quickly, mix with a large spoon or spatula to coat all the puffed rice with the jaggery.

7. 7

   Transfer to greased tray: Quickly transfer the coated puffed rice to the greased tray. Using the back of a greased spoon or greased palms, press the mixture firmly and evenly into a flat layer about 2 cm thick.

8. 8

   Score: After 2 minutes when it has slightly set, score into rectangles or squares with a greased knife.

9. 9

   Cool completely: Cool for 10 to 15 minutes until completely hard and set.

10. 10

    Break and store: Break along the scored lines. Store in an airtight container for up to 1 week.