Summer is here and it is the time I miss home a lot. Ariyunda or rice balls are a staple in my home. My mom makes it as an evening snack and I used to devour them when I get back from school. I got the recipe from my mom, unfortunately she eyeballs the ingredients every time she makes these. Therefore please note that all the measurement of ingredients here are approximate.
Ingredients:
Matta rice/Parboiled rice - 1 cup
(Freshly/Frozen) Grated coconut - 1/2 - 3/4 cup
Cashew nuts - 1 cup
Jaggery - 3/4 cup
First step making the rice puffs!!Fry the rice in a pan, (no oil required) until they are puffed up really well. They will be really crispy and light when they are done. Do not let it blacken, golden brown would be ideal. Then, take it off from the stove and let it cool for sometime. I used toasted cashews which are store bought. If you are using raw cashews, toast them. Finely powder the cooled rice puffs. Now, grind the cashews and coconut along with grated jaggery in a food processor or a blender in batches. Cashews release oil and the mixture has a tendency to stick to the side of jar so occasional stirring is important. Once they are blended well, add the powdered rice puffs and blend them mixing them occasionally. This requires some patience. Once everything is powdered, mix everything together well with hand and make them into small balls.
I made here bite size balls. If you find your rice balls to be dry and more powdery, add more coconut. The moisture of these balls depends on coconut as well as oil released by cashews while grinding them. These are super healthy and yummy without any refined sugar! These have to be kept in refrigerator and they will stay good for 8-10 days.
Enjoy,
Anjana
Ingredients:
Matta rice/Parboiled rice - 1 cup
(Freshly/Frozen) Grated coconut - 1/2 - 3/4 cup
Cashew nuts - 1 cup
Jaggery - 3/4 cup
First step making the rice puffs!!Fry the rice in a pan, (no oil required) until they are puffed up really well. They will be really crispy and light when they are done. Do not let it blacken, golden brown would be ideal. Then, take it off from the stove and let it cool for sometime. I used toasted cashews which are store bought. If you are using raw cashews, toast them. Finely powder the cooled rice puffs. Now, grind the cashews and coconut along with grated jaggery in a food processor or a blender in batches. Cashews release oil and the mixture has a tendency to stick to the side of jar so occasional stirring is important. Once they are blended well, add the powdered rice puffs and blend them mixing them occasionally. This requires some patience. Once everything is powdered, mix everything together well with hand and make them into small balls.
I made here bite size balls. If you find your rice balls to be dry and more powdery, add more coconut. The moisture of these balls depends on coconut as well as oil released by cashews while grinding them. These are super healthy and yummy without any refined sugar! These have to be kept in refrigerator and they will stay good for 8-10 days.
Enjoy,
Anjana
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