Take a clean and dry kitchen towel, place it over a sieve or wicker basket.

Spread the drained rice over the kitchen towel.

Allow the rice to dry up completely. It takes 4-5 hours at room temperature in hot and dry conditions.

After they dry , take a heavy bottom Kadai and roast the rice on very slow flame until they turn little golden and emit a beautiful aroma. Allow the rice to cool and come to room temperature.

Once the rice is cool, using a chutney jar of Indian style mixer grinder, grind the rice to a fine powder.

The texture of the powder will be like fine sooji/semolina and not like all purpose flour/maida.

Sieve the ground rice for an even texture. ( I used the sieve that was one size bigger than the atta sieve to do the job).

Similarly, sieve the jaggery powder through the same sieve for an even texture.

Melt at least 3/4 cup of ghee and keep aside. Allow it to come to room temperature.

Add the nutmeg. Mix well.

Once the ghee has reached room temperature, add little at a time to the rice-jaggery mix and begin to bind the mix in small lime sized ladoos. To bind the ladoo, press the lime sized portion well into your fist. Once the shape comes together bounce it in the cup our your hands to smoothen the surface and round it up well.

Half way through you may add pinch of chai spice to the ladoos (if you wish to).

Keep adding ghee and forming the ladoos to finish the entire mixture.

Store in airtight container.

Keeps well for a week.