- 2 cup(s) rice
- 4 tablespoons butter
- milk as required to make a soft dough
- salt to taste
- oil for deep frying
Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder. Mix the rice flour, butter and salt well. Add milk little at a time to prepare a soft dough. Knead well. Take small portions of the dough and roll them with the palms into thin elongated string-like shapes just over 2" long. Now, let both the ends meet to form oval loops. Join both ends and press well so that they don't open up while frying. Prepare such loops with the entire dough and make batches. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of loops carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the loops turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy loops can now be stored in an air tight container and enjoyed when you wish even over a week's time.