Ariyunda

Servings: 6 Total Time: 35 mins Difficulty: Beginner
അരിയുണ്ട Rice Laddu
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There’s a kind of comfort in Ariyunda that no modern snack can match. It’s earthy, simple, and full of character – made with just a few ingredients, all slow-roasted and hand-mixed the way it’s been done for generations. This isn’t a quick recipe. It’s a tea-time ritual, and in many Kerala homes, still made with the most traditional grain of all – brown rice, or Kerala’s own matta rice.

The rice is roasted patiently, on low flame, until every grain turns golden and fragrant. It takes time – but that roasting is what gives Ariyunda its deep, toasted flavour. Once cooled, the rice is ground into a coarse powder – not too fine – so the texture stays hearty.

Next comes the jaggery syrup, made by melting jaggery until it’s glossy and thick. To this, I add freshly grated coconut, a touch of cardamom powder, and a small pinch of dry ginger (chukku) powder. Everything is stirred together until it becomes a warm, sweet, spiced mix that smells like home.

Finally, it’s all combined – the powdered matta rice, the jaggery-coconut mixture – and rolled into tight, dense balls while still warm. These are not melt-in-mouth snacks – they have body, grain, and a slow chew that makes every bite satisfying.

Ariyunda is best served with a hot cup of kattan chaya (black tea). One or two is enough to fill you – not just because it’s rich, but because it’s made with care. This is a snack that tastes like childhood, like rainy evenings, like quiet kitchens filled with the smell of roasted rice.

It’s not just sweet. It’s memory, shaped into a ball.

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Ariyunda

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Total Time 35 mins
Servings: 6
Best Season: Suitable throughout the year, Rain

Ingredients

Instructions

  1. First, roast the rice in a pan without oil for at least 15 minutes on medium flame. Stir continuously to avoid burning.
  2. Let the roasted rice cool completely.
  3. Grind the rice in a blender to make a fine powder.
  4. In the same blender, grind together grated coconut and jaggery to form a thick paste.
  5. In a mixing bowl, combine the rice powder, jaggery-coconut paste, cardamom powder, and dry ginger powder.
  6. Mix everything thoroughly. Do not add water.
  7. Shape the mixture into lemon-sized balls using your hands.
  8. Store the Ari Unda in an airtight container.
  9. These traditional rice balls are best enjoyed as a snack or sweet treat.
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