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Post # 1
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Join Date: 03 Nov 2010
Location:  KuwaitPosts: 48 |
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Ariyunda |
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 ]Recipe for Ariyunda:
Ingredients: • ¾ cup Kerala rosematta rice • ½ cup grated jaggery • ½ to ¾ cup freshly grated coconut • 3 tbsp cashew nuts • 2 tbsp ghee • 2 cardamom pods crushed Directions: • Heat a Kadai/Cheenachatti or a stainless steel pan, and roast the rice, in medium heat, until the rice starts splitting and changes its colour. Reduce the heat to low if required and keep stirring, especially when you hear the splitting sound and continue to roast until the full batch of rice is uniform in colour and shrink a bit from its original size. Remove this to a grinder/mixer/blender • In the same pan, heat ghee and roast cashew nuts until they reach golden brown and keep this aside. • Grind the roasted rice into a fine powder and transfer it to a bowl. • In the same grinder bowl, add cashew nuts and powder it. To this add freshly grated coconut and jaggery and grind for less than a minute or till everything is blended together. Now add the crushed cardamom seeds, finely ground roasted rice powder and leftover ghee, if any, after roasting cashew nuts and whirl everything together until it is thoroughly combined. Transfer the entire mixture to a bowl. Take a fistful of the mixture and shape into a small ball, making the surface as smooth as you can. This yields around 10-11 Ariyunda and you can store it in an airtight container for up to a week and do refrigerate if you want to store it for more than that. Note: You may notice some white specks on my Ariyunda and that is because I added some more grated coconut towards the end and did not get blended well. Though it is a negligible part, refrain from making the mistake I made J |
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