Ariyunda | Bolitas dulces de arroz y coco

Ingredientes

• 1 cup parboiled rice (ponni (puzhungalari))
• 2 pinch cumin seeds
• 1/2 tsp cardamom powder (optional)
• 1 cup grated coconut
• 3/4 cup jaggery (powder)

Preparación

1. 1

   --- Wash and towel dry the rice ---

2. 2

   Wash and towel dry the rice: Wash the rice and drain it completely. Spread the washed rice on a clean kitchen cloth to remove excess water. You may leave it in a colander and let it drain dry.

3. 3

   --- Dry roast the grains ---

4. 4

   Dry roast the grains: Heat a thick-bottomed skillet or kadai and dry roast the rice over low to medium heat while stirring it often. Roast until the grains turn golden brown and you can hear the popping sound. This will take at least 10 to 15 minutes. Bite a few grains to confirm if they are roasted through.

5. 5

   transfer: Switch off and stir in the cumin seeds and cardamom, if using. Transfer to a plate to let them cool completely.

6. 6

   --- Process the roasted grains ---

7. 7

   Process the roasted grains: Add the cooled roasted grains to the mixie grinder or food processor and grind to a fine powder. You may sieve the ground rice to ensure there are no bits. Transfer the powdered rice into a bowl.

8. 8

   --- Process the jaggery and coconut ---

9. 9

   Process the jaggery and coconut: Next, add the crushed jaggery and the grated coconut to the mixer jar and pulse just a couple of times. Don’t process them into a paste. Transfer them to the rice flour bowl and mix them using your hand.

10. 10

    --- Shape the balls ---

11. 11

    Shape the balls: Grab some of the mixture (approx 2 tablespoons) and shape them into lime-sized balls by squeezing the mixture between your palm until it firms up.

12. 12

    --- Serve and store ---

13. 13

    Serve and store: You may serve it immediately but it is best served the next day.

14. 14

    Serve and store: Store any leftovers in an airtight container or refrigerate them during warm days. Double the recipe for a bigger batch.