Roast the boiled rice on medium fire in a pan until it pops and changes to golden brown color. The texture of the roasted rice should be very crunchy. Spread it on a paper and powder in a dry mixer.
Meanwhile grate /shred the jaggery. Grind the shredded jaggery with the grated coconut to form a thick mixture.
Add in the cardamom powder. Now knead this mixture with the roasted rice powder. Transfer the final mixture which is a fine crumble into a bowl. Take small fistfuls of this mixture and shape it into balls. If you overwork these balls, they tend to crack up.
The mixture yields easily about 25 medium sized balls. Store them in an airtight container at room temperature and they will last easily for a week.
