പൊരി കൊണ്ട് പാൽ ലഡു ||Sweet Milk Balls Episode :856

Ingredients:

Puffed rice – 5 1/2 cups
Milk – 3 cups
Sugar – 1 cup (fine powder)

For coating:
Puffed rice – 1 1/2 cup

Method:

Crush puffed rice in mixie in batches. Do not powder them fine.
Crush and set aside 1.5 cup puffed rice for coating.

Add sugar to milk and mix well.
Boil the sugar and milk mixture.
Continue to simmer, stirring often, until the mixture thicken slightly, about 20 minutes.
Once it is reduced to 3/4th, the mixture will be slightly sticky when felt between the thumb and index finger. Do not wait for string consistency.
Switch off the flame. It thickens further on cooling, but should not be as thick as the condensed milk.

Wait for it to cool down to lukewarm before proceeding to next step.
Add crushed 5.5 cups of puffed rice in batches and mix well. If the mixture is very hot, the puffed rice will get soggy and will loose its crispiness.
The mixture should be slightly wet.

Pinch out a small portion of the mixture and make it into a smooth ball by gently rolling between your palms or to any shape that you desire. If the mixture is sticking to your palms, grease your palms with crushed puffed rice.

Roll these balls in the crushed puffed rice to give an even layer of coating.

These stay good for upto two weeks in room temperature. If you are storing it for more than two weeks, keep it refrigerated