Ariyunda, the simple snack of God’s own country is one among my favourites. Still being in my home town,I could easily get hold of Kuthari (the red rice) and the sarkara(jaggery).This dark coloured jaggery (I wonder why these exact ones are unavailable in other states of the country!!) gives the unique flavour and colour when blended with the pretty fibre packed Kuthari ,the one extremely preferred to make this delicacy.
Traditionally the roasted rice was hand pounded in Ural and its wooden pestle, the Ulakka, those days , imparted the right fresh flavour and consistency to the done snack.As the Mixer is being replaced as any other machines,the roasted rice gets in there and makes the work much easier, but for sure not that enriched taste as the former…
Get ready with:
Rice-Kuthari preferred- a cup
Jaggery-200 gms-broken to lumps
Water-1/4 cup(to melt jaggery)
Freshly grated coconut- a cup
1. Wash Kuthari well.Remove stones if any. Heat a heavy bottomed kadai .Drain the rice and directly transfer to the kadai.
2. Dry roast the wet rice stirring all the time so that the grains are browned in a uniform way.This takes 10-12 minutes or continue till you hear mild cracking sound of the rice getting roasted.Pop a few grains into your mouth and they crack well between your teeth or will be brittle.This is how we can know the right stage of the roasted rice.
3. Cool and powder in a mixer.Neither too coarse nor too powdery.Sift the powder using the sieve for fine rava or make sure the mesh is in the right size just to allow granules down like that of fine rava.Mix in the powdered cardamom.
4. Melt the jaggery lumps in 1/4 cup of water. Strain to remove impurities, return to the stove and bring to a boil.Add coconut at this stage and keeping the flame low, simmer the mixture until the syrup gets sticky; takes 5 minutes more or less.Take care not to boil this syrup mix is boiled too much as the final Ariyunda tends to be hard.Turn off flame once the right consistency is reached.
5. Stir in the rice powder.Mix well taking care that no lumps are formed.Take a fistful and shape into balls. This measurement would yield upto 15 balls.Don’t worry if the they are soft as they turn harder the next day.Consume while fresh or else refrigerate, even if they have a shelf life for a week.
6.This is referred to as 'Poor man's sweet' and hence the traditional Ariyunda requires no ghee or cashews.If you love the combination ,feel free to add both and enjoy the richer delicacy :)