Dry roasted rice (wash and dry prior to roasting): 1 cup
Grated coconut - 1 cup
brown cane sugar/brown sugar/Jaggery shaved/powdered - 1/2 cups to 1 cup(depending on how sweet you want it to be - adjust as you make it)
Cardamom/Elaichi powder - 1 teaspoon
Grind the dry roasted rice (can be any rice - brown rice, sona masoori, basmati) until it has a small grainy texture. It would be best to not get it too powdery - you will miss the crunchy texture as you bite into the ari-unda.
Mix grated coconut, sugar, and elaichi powder well using your fingers, squishing the mix well. You will notice that the milk from the coconut soaks the sugar and the mixture gets more and more moist. Add rice powder 1/4 cup at a time to make sure it doesnt get too dry to be made into balls. Make small balls and store in air tight container. It can sit like that for a day. if you want to store it longer, store it in the refrigerator.
Grated coconut - 1 cup
brown cane sugar/brown sugar/Jaggery shaved/powdered - 1/2 cups to 1 cup(depending on how sweet you want it to be - adjust as you make it)
Cardamom/Elaichi powder - 1 teaspoon
Grind the dry roasted rice (can be any rice - brown rice, sona masoori, basmati) until it has a small grainy texture. It would be best to not get it too powdery - you will miss the crunchy texture as you bite into the ari-unda.
Mix grated coconut, sugar, and elaichi powder well using your fingers, squishing the mix well. You will notice that the milk from the coconut soaks the sugar and the mixture gets more and more moist. Add rice powder 1/4 cup at a time to make sure it doesnt get too dry to be made into balls. Make small balls and store in air tight container. It can sit like that for a day. if you want to store it longer, store it in the refrigerator.
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