Ariyunda, roasted rice balls with coconut and jaggery
A Kerala specialty: rice cooked, grilled, and ground, mixed with shredded coconut, jaggery, and cardamom, then formed into small balls.
Ariyundas are small, sweet balls from Kerala, made with puffed rice. They don’t require any cooking once the puffed rice is prepared. The toasting process gives them a slightly crispy texture, which is complemented by the sweetness of jaggery and the aromatic flavour of cardamom.
Ingredients and directions
- Prep time20 min
- Cook time15 min
- Resting20 min
- Total55 min
- DifficultyEasy
- Cooking methodfrying pan
- Gluten-free
- Vegetarian
- Vegan
Ingredients
people
- $1.46
- $3.81
Directions
- Heat the dry rice in a heavy-bottomed frying pan over medium heat, stirring constantly, until it is golden brown and fragrant. Then, let it cool completely and grind it into a fine powder.
- Combine the coconut and jaggery in a blender, adding them gradually until they are well mixed. ≈ 4 min
- Add this mixture to the rice powder and mix thoroughly with your hands. ≈ 4 min
- Add the cardamom and mix again. ≈ 4 min
- Form the meatballs by firmly pressing the dough between your palms. ≈ 10 min
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