• 4 cups sticky rice flour
  • ½ cup rice flour              (to mix dough)
  • 2 ½ cups water
  • 12 oz jaggery
  • ½ cup water                   (to boil jaggery)
  • 1 teaspoon salt



Sift together sticky rice flour and rice flour into a larger bowl. Gradually add water and knead to become rice smooth dough and ferment it for about 15 minutes. Boil jaggery with water and filter it to remove dirt and sand. Heat it again until it gets thick and syrupy and let it cool. Fill the non-sticky frying pan with peanut oil and heat it over medium heat. Take an egg size amount of dough and roll it in both palms to get a long cylinder. Join the tips together into a bracelet form. Fry doughnuts in clear oil till light brown, then remove it and drain the oil.