Ariyunda / Andiputtu / Cashew - Rice ball

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Ingredients
  1. Rosematta Rice                -   500 g
  2. Grated Coconut                -   2 nos
  3. Cashew nuts                     -   500 g
  4. Peanuts                             -   500 g
  5. Grated Jaggery                 -   650 g                                          
Preparation
  1. Wash and soak the rice for one hour and completely drain the water.
  2. Heat a thick bottomed pan on a medium - high heat and roast the soaked rice.
  3. We can hear a popping sound as the rice get roasted and keep on stirring to avoid burning.
  4. Rice should be golden brown and the popping stops when it is ready.
  5. Take it out and keep aside to cool.
  6. Roast cashew nuts and peanuts and let it cool.
  7. Grind rice to a fine powder and sift with a strainer to get the coarse pieces out.
  8. Boil jaggery with little water and keep it aside.
  9. Grind cashews, peanuts, grated coconut and mix it with melted jaggery and rice powder.
  10. Make lemon sized balls out of it with your hand.

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