Rinse the rice, drain, and spread it on a clean cotton towel to dry.

Once the rice has almost but not completely dried, grind it in a spice grinder. You may need to sieve out coarser rice bits and re-grind those until the whole batch is uniformly fine-textured.

Now roast the flour over a slow flame until the aroma is pleasant, and transfer to a plate to cool slightly.

Now add the jaggery (if the jaggery you are using is not very finely powdered, process it until there are no lumps or large bits left otherwise it will produce lumpy results).

Add the salt and nutmeg; mix well.

Add the ghee in a steady stream, mixing as you do. You want a “dough” that can be pressed into balls which hold their shape well, but which also crumble with relative ease and are not greasy to the touch.