Naadan ariyunda / rice ladoo

Ingredients

• Boiled Rice: 2 cups
• Jaggery: 1/2 -3/4 cup
• Shredded Coconut: 1 cup
• Cardamom Pods: 4-5

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Preparation

• Roast the boiled rice on medium fire in a pan until it pops and changes to golden brown color. The texture of the roasted rice should be very crunchy. Spread it on a paper and powder in a dry mixer.
• Meanwhile grate /shred the jaggery. Grind the shredded jaggery with the grated coconut to form a thick mixture.
• Add in the cardamom powder. Now knead this mixture with the roasted rice powder. Transfer the final mixture which is a fine crumble into a bowl. Take small fistfuls of this mixture and shape it into balls. If you overwork these balls, they tend to crack up.
• The mixture yields easily about 25 medium sized balls. Store them in an airtight container at room temperature and they will last easily for a week.

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