Rosematta Rice - 2 cups
Grated jaggery - 1 cup
Grated coconut - 1 cup
Ghee - 3 tsp
Whole cardamom - 2 Nos.
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.