Rice Laddoo or Ari Unda is a favourite of two most favourite people in my life. My brother loves these laddoos. Every time he comes down to Mangalore I make these laddoos for him. Even today I made these for him. When we were kids my grandmother would make these for us. she would then give us both one box each. I was a little naughty back then. Every time I would eat one laddoo I would pick one from my brother’s box and place it in mine. hence his box would get over first. He used to make a sad face and sit. I would then give him a couple of laddoos to him but still, I would make sure I had at least one more than him. I miss my childhood so much.
Rice Laddoo is very easy to make and requires minimal ingredients. You just need three ingredients, Rice jaggery and grated coconut. You can use either boiled rice or raw rice. I used boiled rice. I have added cardamom powder but its optional. You can skip it.
While roasting the rice keep the flame on medium-high else the rice won’t puff up nicely. If u roast it on low flame then it won’t puff up. also, the syrup should not be very thick or very thin. It should be half thread consistency else the laddoos will turn hard.
- Boiled rice 2 cups
- Jaggery ¾ cup
- Grated coconut 1 cup
- Cardamom powder ½ tsp
- In a non-stick pan add the rice and roast it on medium flame till it puffs up and the colour changes slightly.
- Switch off the flame and let it cool down.
- Grind it to a fine powder.
- In the same pan, add the jaggery and ½ cup water.
- Let the jaggery dissolve completely and start bubbling.
- Cook until it reaches half thread consistency.
- Add the cardamom powder.
- Switch off the flame and add the rice powder and grated coconut
- Mix it until well combined.
- When it is warm enough to touch make laddoos. Do not let it cool completely else you won't be able to shape it.
- Store in an airtight container.
- Stays fresh for 3 to 4 days.
Stepwise Pictures Of Rice Laddoo:
In a non-stick pan add the rice and roast it on medium flame till it puffs up and the colour changes slightly.
Switch off the flame and let it cool down.
Grind it to a fine powder.
In the same pan, add the jaggery and 1/2 cup water.
Let the jaggery dissolve completely and start bubbling. cook until it becomes sticky.
Add the cardamom powder.
Switch off the flame and add the rice powder,
Add the grated coconut and mix nicely.
When it is warm enough to touch make laddoos.
Store in an airtight container. stays fresh for 3 to 4 days.