Wednesday, September 18, 2013

Ari Unda/Roasted Kerala rice balls

Rosematta Rice - 2 cups

Grated jaggery - 1 cup

Grated coconut - 1 cup

Ghee - 3 tsp

Whole cardamom - 2 Nos.

For decoration
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. 


  1. Oh my husband got this last week from hometown... was so yummy.. and your click looks soo perfect....
    My Blog:

  2. looks delicious ! lovely click ! this used to be my Grandma's specialty !

  3. Excellent and mouthwatering balls. Pics look delicious.

  4. Omg, you have rolled them prefctly..Just love to grab one and have rite now.

  5. Sabeena, these look so tempting. Delicious sweets, beautiful clicks!

  6. These rice balls look out of this world delicious!

  7. Looking so yummy.... Really wanna to have it. Thanks for sharing this food guide.

  8. Really these ladoo so much tasty my family really like this sweet dish

  9. Absolutely delicious basmati rice,classic recipe..looks divine.

  10. Wow! That's looking so good! Love to try these Onam sadya recipe. Thanks for sharing!



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