Arisi Urundai/Brown Rice Laddu

Arisi urundai is also known as Ari unda, which is famous in Mangalore. This is a healthy snacks recipe. Here it is made out if Kerala brown rice which is known as matta arisi. You can also use par-boiled rice which is pulungal arisi.

 

Preparation time: 20mins

Cook time: 15mins

Total time: 35mins

Serve: 20nos

Cuisine: Mangalore, Indian

Type: snacks

Author: Nivi Marshal

 

Ingredients:

Brown rice/Pulungal arisi- 2cups

Peanut- ½ cup

Coconut- ½ cup (grated)

Jaggery powder- ¾ cup

Dry Ginger powder- ½ tsp

Ghee- as required for shaping (optional)

Salt- a pinch

 

How to prepare Arisi urundai:

• Wash the rice and drain water completely.
• Take a heavy bottom pan, add the rice and dry roast in medium flame. The rice grains will change in colour, starts to pop and form white patches and puffy. This may take around 10-15mins.
• Allow the puffed rice to cool, add this to a mixer jar with peanut and grind to fine powder. Along with this add coconut, jaggery powder, dry ginger powder and salt.
• If quantity is more grind in batches and combine them together, try to shape as laddu. If you not able to hold laddu add melted ghee with the mixture and mix them, then shape the laddu. Arisi laddu is ready to serve. This can be stored in air tight container for 2-3 days.

 

Tips:

• Raw rice won't suite this recipe so avoid raw rice.
• You can skip peanut, this is just to enhance the taste, also you can use chasewnut or almond instead of peanuts which is completely optional, laddu will taste good even without adding any nuts.
• Instead of grinding jaggery powder along with rice powder, you can also melt jaggery with few tsp of water, filter it and add to the rice mixture when jaggery syrup is warm enough to hold laddu. This may harden the laddu later, which may little bit hard to bite.