Ariyunda is a classic snack originating from kitchens of Kerala. Most of us would probably tie the memories of eating ariyunda when visiting Grandmas home. Not only would she make these yummy snacks for tea time, she would also pack a generous batch for you to take back after the vacation. These simple treats are often seen packed in glass jars displayed in from of the Chai Kaddas(Local Tea shops) too. Cherishing all those wonderful memories, here's our attempt to recreate the Nadan Ariyundas/ Rice Ladoos.
Prep Time: 1 hour
Boiled Rice: 2 cups
Jaggery: 1/2 -3/4 cup
Shredded Coconut: 1 cup
Cardamom Pods: 4-5
Roast the boiled rice on medium fire in a pan until it pops and changes to golden brown color. The texture of the roasted rice should be very crunchy. Spread it on a paper and powder in a dry mixer.
Meanwhile grate /shred the jaggery. Grind the shredded jaggery with the grated coconut to form a thick mixture. Add in the cardamom powder. Now knead this mixture with the roasted rice powder. Transfer the final mixture which is a fine crumble into a bowl. Take small fistfuls of this mixture and shape it into balls. If you overwork these balls, they tend to crack up.
The mixture yields easily about 25 medium sized balls. Store them in an airtight container at room temperature and they will last easily for a week.