1/4 measure kittul treacle
1/2 measure roasted rice flour
How I made it:-
Reserve one-fourth of the roasted rice flour in a bowl to coat the aggala
In a saute pan, boil the treacle over medium heat until thickened. Add a
pinch of salt and pepper. Remove from fire.
Add the roasted rice flour to the thickened treacle. Mix in well. Mixture
should be a little bit sticky.
When mixture has cooled enough to handle, form into 3/4"-1" diameter balls and coat with the remaining
roasted rice flour.