Ariyunda or sweet rice ladoo is a traditional Kerala sweet made of rice, coconut and jaggery. Ariyunda arises a nostalgic feeling always. It has been prepared by mom in my childhood days.
Ariyunda is traditionally prepared by roasting the rice, which is then hand pounded and grounded into fine powder using traditional large motor and pestle called ural and ulakka. This ground rice flour is then pounded with jaggery and grated coconut and then shaped into small lemon sized balls. Now a day, we can make this sweet easily with a mixer grinder and it took hardly less than thirty minutes.
One of the key ingredient in this dish is grated coconut which should be fresh and moist. We are not adding water while kneading. Grinding of freshly grated coconut enables the juice and oil to ooze out and helping all ingredients to hold together.
Let us go to the step by step preparation of ariyunda recipe
- Heat a wok or kadai in medium-low flame. When the wok became hot, add rice and roast it with continuous stirring until it pops and changes its color and texture. The texture should be very crunchy.
- Make very fine powder of it along with four cardamom in a mixer grinder and reserve.
- Grind shredded jaggery and grated coconut until form a thick mixture.
- Transfer into a bowl and knead everything well, so that it forms a nice mixture.
- Take a small fistful of this mixture and make small lemon sized balls.
- Delicious ariyunda is now ready to serve.