Ari Unda/Roasted Kerala rice balls

Ingredients
Rosematta Rice – 2 cups

Grated jaggery – 1 cup

Grated coconut – 1 cup

Ghee – 3 tsp

Whole cardamom – 2 Nos.

For decoration
Roasted Cashewnuts (optional)

Note:-

  • 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. 

Method
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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