In a kadai or pan, add powdered jaggery and water and mix well. Bring the mixture to boil.
Remove from fire and drain the jaggery water to remove dirt from it.
Add dry ginger powder, coconut pieces and cardamom powder to the mixture.
Heat it again on medium heat till the syrup thickens and reaches a soft ball consistency (that is, when a spoon full of jaggery mixture is dropped in a bowl of water, it should not dissolve but be thick enough to make a soft ball. Or a candid thermometer should show 240 degree F).
Immediately pour the syrup over the pori/puffed rice and mix it thoroughly.
Take a spoon full of the pori mixture and spread it on a lined tray.
This has to done very quickly.
Grease both palms with ghee and gently press the portioned mixture to balls.
Let it rest for 15 mins and then store in an airtight container.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.