Kitchen Recipe
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Sri Lankan Aggala
Simple, highly energetic roasted rice and jaggery balls, spiced aggressively with black pepper. The perfect accompaniment to afternoon tea.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 15
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 15 servings
- roasted rice flour (or leftover cooked rice, sun-dried and pounded)
- kithul jaggery
- black pepper
- cardamom
- water
Equipment
- Mortar and pestle
- Mixing bowl
Instructions
- 1
Prep Flour
Aggala is traditionally made by sun-drying leftover cooked rice, roasting it, and pounding it into a coarse flour. You can also use store-bought roasted rice flour.
- 2
Crush Jaggery
Grate or finely crush the kithul jaggery.
- 3
Mix
Mix the roasted rice flour, crushed jaggery, cardamom, and a generous amount of freshly ground black pepper.
- 4
Bind
Add a tiny sprinkle of warm water (or coconut milk) just until the mixture is sticky enough to hold together.
- 5
Shape
Roll the mixture tightly into small balls.
Cooking Tips
- The distinguishing flavor of Aggala is the sharp, fiery kick of black pepper contrasting with the sweet jaggery.
- The texture should be slightly gritty and crunchy from the coarsely ground roasted rice.
Variations
- Coconut Aggala: Add freshly grated coconut to the mix.
Chef's Notes & Storage
- Historically an ingenious way for Sri Lankan households to prevent leftover rice from going to waste.
Nutrition Estimate
120 calories · 2g protein · 25g carbs · 1g fat · 1g fiber per serving
