by Lakshmi Menon
Rice Laddoos - Ari Unda
Brown Rice - 1 cup (You can also use the regular boiled rice)
Coconut - 1 cup
Jaggery powder - 1 cup
Cardamom powder (Elachi) - 1 tsp
Roasted cashew nuts - 12 (optional)Method of Preparation
Wash the rice and keep aside to drain.
Keep a dry tawa on the stove and when it is moderately hot add the drained rice. Keep stirring. Roast it until all the grains are well roasted. Don't forget to stir frequently. While it is getting ready you can hear a sound like mustard crackling.
When it is ready remove from the stove and leave it for cooling.
In the meanwhile, powder the roasted cashew nuts coarsely and keep aside.
Once the roasted rice is cooled, powder it in the mixi. No need it to be very fine powder. It tastes better when it is coarsely ground.
Then add the coconut and jaggery into the mixi and run it for a few seconds. Take it out and mix well with your fingers.
Add the rice powder into the coconut-jaggery mixture little by little, and mix it with your fingers. Ensure that no lumps are there.
Add the cashew nut powder (I have not added it here) and cardamom powder.
Mix it well, and make small balls of lemon size.
If you find the mixture is not properly binding to make the balls, you can add 1 tsp. milk.
These balls will stay for about a week. It is a healthy and yummy snack for evening for the kids when they return from school and for others.
Please try it and see. Rice Laddoo - Ari Unda - video *** .