Ingredients :

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This delicacy is half-boiled rice (Ukdiche Tandool), jaggery, ghee, coconut, sesame seeds (till), cardamom, and nutmeg. The shelf life of this dish is 20-25 days from the date of manufacturing. Ukdiche Tandool, also known as half-boiled rice or parboiled or converted rice, is rice that has been partially boiled in its husk. This type of rice is 80% more nutritious than normal white rice. Parboiled/Ukdiche Tandool rice is a better source of fibre, calcium, potassium, and vitamin B-6 than regular white rice. Ukde Ladoo, a delicacy of Konkan in Maharashtra, is a favourite in the region. GAJAMATOL UKDE TANDOOL LADOO is made with jaggery and is delicious in taste.