1/4 measure kittul treacle
1/2 measure roasted rice flour
salt
pepper

Reserve one-fourth of the roasted rice flour in a bowl to coat the aggala
when ready.

In a saute pan, boil the treacle over medium heat until thickened. Add a
pinch of salt and pepper. Remove from fire.

Add the roasted rice flour to the thickened treacle. Mix in well. Mixture
should be a little bit sticky.

When mixture has cooled enough to handle, form into 3/4"-1" diameter balls and coat with the remaining
roasted rice flour.

Enjoy after a meal or at tea time.
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