Bihar sweet cuisine lai is ball-shaped, having cereal mixed with khova or jiggery syrup. Its variants change with change in cereal, like puffed rice (mudhi), beaten rice (choora) or Ram dana.
Recipe for puffed rice (Mudhi) lai
Lye - 3 cups (80 grams)
Jaggery - Finely broken 1 cup (260 g)
Ghee - 1 tbsp
Method: How to make lai Laddu
Put the puffed rice in the pan and fry it on medium flame for 2-3 minutes and take it out in a different cup.
Heat the ghee in the pan in low medium flame and add ghee followed by jaggery. When the jaggery is melted, make the gas very slow and add fried puffed rice on the jaggery and mix the jaggery and the puffed rice properly. Turn off the gas and keep the mixture aside.
Take a little water in a bowl. Allow the mixture to cool slightly, apply a little water on the hand. In wet hand, take a little mixture and make a round laddu with little pressure from both hands. In this way make all laddu.
The lai can be stored in air tight container for 2-3 weeks.