Ari Unda – Traditional Kerala Recipe

Ingredients:
Kuthari / Rose matta rice / Brown rice – 2 cup
Grated coconut – ½ of a big one / 3-4 handful
Jaggery – Same quantity as coconut (Grated)
Cashew nuts (Chopped) – To taste
Cardamom powder – 1 tbsp

Steps:
Heat a heavy bottomed pan.
Dry roast the rice stirring continuously.
Once rice is crackled, transfer it to a plate and set it aside to cool for a few minutes.
Once the rice cools down, powder it coarsely.
Do not powder fine; there should be some granules left.

Dry roast cashew nut.

In a large mixing bowl, combine coconut and jaggery with your hands applying little pressure.
Add roasted rice powder in batches and mix well.
Add cardamom powder and roasted cashew nuts.
Mix well. Do not add water.
Make small balls out of it.
Enjoy the ariyunda.

Note: This stays good for 1-2 weeks at room temperature.

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