Ariyunda - The Kerala Style

An authentic sweet from Kerala...i have seen, when i was a kid... in my house our maid used to make these. She used to first roast the rice in otturuli and then powder it in "ural & ulakka", a traditional mortar i would say, which is the bigger version of what we use nowadays for crushing spices and all. Nowthat we have mixer/grinder the preparation is very easy.After my marriage my amma used to prepare and send to three of her daughters every year.At home all love this.So here goes the recipe. 

Ingredients

1. Rice - 2 cups (Preferably Kerala Boiled Rice)
2. Crushed or powdered jaggery - 3/4 to 1 cup (add more if the jaggery is less sweet )
3. Grated coconut - 1 cup
4. Cardamom- 5 - 6 nos. (optional) (This will give a distinct flavor)

Preparation

• Heat a  pan and dry roast the rice on medium flame, until it pops up and turns golden brown. Keep it aside to cool for 5 minutes. (First roast 1 cup and then the remaining). 
• Grind the roasted rice using a mixer/ grinder to a fine powder, also add cardamom pods . Transfer it to a bowl.(Keep 1/4 cup aside for coating).
• Now add grated coconut and jaggery to the mixer and grind it for about 3-4 minutes.You will get a paste,to this add the powdered rice and combine well. Transfer the mixture to a plate.

• Shape them into small balls using hand.

• Dust each balls with the rice powder.
• Store in air tight containers.

Notes

• While making balls if the mixture is sticky, just smear a little ghee on your palm and then make the balls.
• If while making balls the mixture is breaking,tightly press and then shape it.
• Dusting is not necessary ,my mother used to do it.

Linking this to Priya of My Kitchen Odyssey event " Favourite recipes" and My Zesty Kitchen, Dish it Out – Kid Friendly Dishes, WTML June 2014 hosted By The Big Sweet Tooth event by Gayathri