In a pan dry roast rice flour on low flame for 5 minutes and keep aside.
If you are using homemade rice flour, you can skip the above step.
In a saucepan dissolve jaggery with water and cook to a thick syrup.
Once the syrup is thick, slowly add the rice flour and mix well without any lumps.
Cover the mixture with a wet cloth and keep aside.
Now heat the oil in a pan for deep frying.
With the mixture make small balls and press them with your palm into flat and deep fry in oil on medium flame until both sides turn into golden colour.
Transfer them on to a kitchen towel to absorb excess oil.
Repeat the process with the remaining mixture.
Enjoy this tasty and crispy Pukhlein.