Ari Unda/Roasted Kerala rice balls

Rosematta Rice – 2 cups

Grated jaggery – 1 cup

Grated coconut – 1 cup

Ghee – 3 tsp

Whole cardamom – 2 Nos.

For decoration
Roasted Cashewnuts (optional)


  • Care should be taken not to burn cardamom while roasting. If you are not confident enough, use cardamom powder after grinding the rosematta rice.
  • Ghee and cashewnuts are optional. Most people prefer ari unda without these two ingredients.
  • Color of Ari unda depends entirely on rice and jaggery you are using. 

Dry roast rosematta rice. Roast till rice starts to splutter (At this stage, rice starts to give a crackling sound). Now add whole cardamom and continue roasting. Switch off the stove. Let it cool for sometime. Now grind this in a blender to make a powder of it. Set this aside.

Grind jaggery to make a fine powder. Add the grated coconut to this and give a final grind. Now add ghee and roasted cashewnuts if you are using it.

Now combine the ground rosematta powder, which is set aside with ground jaggery-grated coconut mixture, ghee and roasted cashewnuts.

Mix this thoroughly and form balls with your hands. 

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