Pukhlein: A Traditional

Meghalayan Sweet Delicacy

First, rinse the rice thoroughly and then soak it for 6 hours. Combine 1 cup of water with the jaggery.

Bring the jaggery water to a boil and continue boiling until it thickens to your desired consistency. Combine the soaked rice with the jaggery water mixture, then grind them together.

Next, incorporate the baking powder and salt into the thick batter made from rice and jaggery water. Mix everything thoroughly until well combined.

In a deep frying pan, heat oil over medium heat until it reaches the desired temperature. Deep fry the batter on both sides until it puffs up and achieves a golden brown color. Serve immediately while hot.

Note: If the rice mixture has a running consistency, add some rice flour to thicken the batter. Ensure that the batter is lump-free.