Ari Unda/Rice Laddu(Kerala sweet)

Ari unda is my favourite snack item. My grandma used to prepare it in 'Ural', old type of mortar which was used to pound rice. Traditionally rice is pound with this equipment to make rice flour.  This equipment is very similar to mortar and pezzle but much bigger than mortar and pezzle. A person will stand and use the ulakai, the pezzle like equipment to pound the rice. Then the pound rice is placed in a sifter and sifted to get the flour.  When sifting the rice the particles which are collected in the sifter would be put into the “ural” again and pound to make the rice flour.  This equipment is now replaced with electric equipments. Ari unda made this way used to be so yummy. You can also try making this evening snack recipe at home and let your children enjoy the traditional sweet.
Ingredients
Kerala Matta Rice/Brown Rice - 2 1/2 cups
Jaggery - 2 cups, grated
Coconut - 1 cup
Cardamom powder - 1 teaspoon

Method

Wash and clean the rice well and remove stones if any. Heat a pan and roast the rice. Keep stirring until the rice pops up and crispy. Transfer the roasted rice to a bowl and let it cool. Take a wide bowl and mix grated coconut and jaggery with your hands. Now grind the roasted rice to powder (not too fine) in a blender. Add the rice powder to the coconut jaggery mixture and mix well using hands. Add cardamom powder and mix well again. Make small balls with the mixture and store in an air tight container.
Notes - You may add roasted peanuts or almonds also. The rice laddu will be harder only on the next day. You can consume up to 4 days.