Jhur Sideh

Wash the sticky rice thoroughly and soak in water for 4–6 hours or overnight. Drain completely.

Steam the soaked sticky rice in a bamboo steamer or regular steamer for 25–30 minutes until fully cooked and translucent. The grains should be sticky and clump together.

While the rice steams, dry roast the sesame seeds in a pan over medium heat, stirring constantly, until they turn golden and begin to pop. Remove and cool.

Grind the roasted sesame seeds coarsely in a mortar or blender. Do not grind to a fine powder — a coarse, slightly chunky texture is preferred.

In a pan over low heat, melt the jaggery with 2 tablespoons of water until it forms a smooth syrup. Add the grated coconut and stir for 2 minutes.

Add the ground sesame seeds to the jaggery-coconut mixture. Add cardamom powder and a pinch of salt. Mix well and cook for 1–2 minutes until combined. Remove from heat.

Transfer the steamed sticky rice to a large bowl. Add the sesame-jaggery mixture and mix gently but thoroughly until the rice is evenly coated.

Shape into small balls or serve as a loose mixture in bowls.

Serve warm as a snack or dessert.

Jhur sideh can also be wrapped in banana leaves and served as a traditional festival treat.