Easy Puffed Rice Recipe – Cardamom & Lemon Jaggery Treats

Last Updated on 2 months by Neha Deshmukh

Easy Puffed Rice Recipe – Cardamom & Lemon Jaggery Treats

Hey everyone! Today I’m sharing a recipe that’s been a family favorite for ages – these delightful puffed rice treats! They’re sweet, crunchy, and have a lovely hint of cardamom and lemon. Honestly, they disappear fast whenever I make them. It’s the kind of snack that instantly brings back childhood memories, and I’m so excited to share it with you.

Why You’ll Love This Recipe

These aren’t just any puffed rice snacks. They’re incredibly easy to make, requiring minimal ingredients and effort. Plus, the combination of caramelized sugar, fragrant cardamom, and a touch of lemon is just chef’s kiss. They’re perfect for a quick sweet fix, a festive treat, or even a homemade gift. Seriously, who wouldn’t love a little ball of sugary goodness?

Ingredients

Here’s what you’ll need to whip up a batch:

• 1 cup Sugar (approx. 200g)
• 2 cups Puffed Rice (approx. 200g)
• 1 teaspoon Cardamom Powder (approx. 4g)
• 1 teaspoon Lemon Juice
• Sugar Sprinkles (optional, for a little extra sparkle!)
• Ghee, for greasing hands

Ingredient Notes

Let’s talk ingredients! Puffed rice is the star here – you want it to be light and airy for the best texture. I prefer the regular, plain puffed rice, but you can experiment with different varieties.

Cardamom is essential for that warm, aromatic flavor. Freshly ground cardamom is always best, but a good quality store-bought powder works wonderfully too. Don’t skimp on the ghee either! It not only helps shape the treats but also adds a lovely richness.

Now, about the sweetener… traditionally, these are often made with jaggery (gur) in many parts of India, especially in rural areas. Jaggery gives a beautiful, earthy flavor. You can absolutely substitute the sugar with an equal amount of grated jaggery – just be prepared to strain the syrup to remove any impurities. I’ve used sugar here for convenience, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a heavy-bottomed pan, combine the sugar and just enough water to fully immerse it. Think about 1/4 cup to start. Place it over medium heat and let the sugar dissolve completely.
2. Add the lemon juice and give it a good mix. Now, this is important: continuously wipe down the sides of the pan with a silicone brush. This prevents sugar crystals from forming – nobody wants grainy caramel!
3. Keep boiling the syrup without stirring until it transforms into a beautiful golden caramel. Keep a close eye on it, as it can burn quickly. Once it reaches that golden hue, immediately remove the pan from the heat.
4. Lightly warm the puffed rice in a separate pan for a minute or two. This helps it stay crispy. Then, quickly pour the caramel over the puffed rice, along with the cardamom powder and sugar sprinkles (if using). Mix everything together really well, ensuring every grain is coated.
5. Grease your hands generously with ghee. This is crucial! Quickly shape the mixture into tight, round balls while it’s still warm. It sets fast, so work quickly.
6. If some of the mixture sticks together and is hard to shape, gently reheat it for a few seconds to soften it up. Once you’ve formed all the balls, let them cool completely before storing.

Expert Tips

• Don’t stir the caramel! Seriously, resist the urge. Wiping the sides is your friend.
• Work quickly! The caramel sets fast, so have everything ready to go before you pour it over the puffed rice.
• Ghee is your best friend. Don’t be shy with it when greasing your hands.
• Heavy-bottomed pan is key. It ensures even heat distribution and prevents burning.

Variations

• Vegan Adaptation: Swap the ghee for a vegan alternative like coconut oil or any other neutral-flavored oil.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your puffed rice packaging to be sure.
• Spice Level: If you’re a cardamom lover like me, feel free to add a little more! You could also experiment with a pinch of nutmeg or even a tiny bit of cinnamon.
• Festival Adaptations: These are perfect for Diwali or Holi! My aunt always makes a huge batch for Diwali and everyone loves them.

Serving Suggestions

These treats are delicious on their own with a cup of chai. They also make a lovely addition to a festive platter or a sweet snack box. My kids love packing them in their lunchboxes!

Storage Instructions

Store the cooled puffed rice treats in an airtight container at room temperature. They should stay crispy for up to a week, but honestly, they rarely last that long in my house!

FAQs

• What type of puffed rice works best for this recipe? Regular, plain puffed rice is ideal. You want something light and airy.
• Can I make this recipe with jaggery instead of sugar? Absolutely! Use an equal amount of grated jaggery and strain the syrup to remove any impurities.
• How do I prevent the caramel from burning? Use a heavy-bottomed pan, keep the heat at medium, and don’t stir! Wipe down the sides of the pan regularly.
• What is the best way to store these treats to maintain their crispness? Store them in an airtight container at room temperature.
• Can I add nuts or seeds to this recipe? Definitely! A handful of chopped nuts (like almonds or pistachios) or seeds (like sesame seeds) would add a lovely texture and flavor.

Enjoy making these delicious puffed rice treats! Let me know how they turn out in the comments below. Happy cooking!