Ari Unda / Rice Laddu

Ari Unda or Rice Laddu is a traditional snack of Kerala. It is made of rice, jaggery and grated coconut. The Ari unda which i am going to prepare now has very long shelf life. There is another easy ari unda recipe which i will publish later 

Preparation: 

• Melt the jaggery with half cup of water. Sieve and remove the impurities. Transfer the liquid jaggery into a a large, heavy pan. 
• Add the rice flour and fresh coconut into a large bowl. Knead the coconut and rice flour with your hands. Just the rice flour and coconut. Knead well. Roast this mixture on medium flame. Stir continuously. Roast until the mixture changes color and a good aroma arises. The important point is the removal of moisture from the mix. Remove from fire and keep aside. 
• Place the pan of jaggery on medium flame. Stir occasionally. Allow it to thicken. Check the consistency in between. Take a little jaggery in a spoon, wait a few seconds so the heat becomes bearable, take the jaggery in your index finger and thumb and stick the two fingers together and then pull apart, if a single string is formed between your fingers, its time to add the rice mixture into the jaggery syrup. Add the powdered cardamom also. Mix well on low flame. I like the one string consistency because the laddus will remain soft. If you want it harder you can allow the jaggery to thicken to 2 string consistency. Remove the mixture from flame and allow it to cool down to bearable heat. Using your hands make lemon sized laddus. Roll the laddus in a plate of rice flour, so that they won't stick together.
•  If the mixture cools down and you are unable to make balls, keep it on fire again and heat it up a bit. 
• Cool the laddus and store in air tight containers. 
• Serve Ari unda with tea. 

Ingredients: 

Rice Flour - 500 grams (Available in stores) 

Fresh coconut grated - 300 grams 

Jaggery - 800 grams 

Cardamom crushed/ powdered - 10 

Rice flour - 1 cup