Ariyunda can be considered one of the traditional desserts of Kerala cuisine. It is something that is easy to make, yet tastes delicious. This would have taken me about 10-15 minutes to make this batch. In the traditional way of making it, fresh coconut has to be crushed together with jaggery in an ural (a bigger version of a mortar). As I didn't have access to this way of making it, in order to get a similar effect, I have lightly roasted the coconut together with the jaggery so that these blend together well. An added advantage of this method is that as the water content in the coconut is reduced, the sweet can keep fresh longer.
Flattened matta rice(kerala brown rice)/matta rice - 1 cup
Powdered Jaggery-3/4 cup
Grated Coconut -3/4cup
Cardamom - 5
Dry roast the flattened rice in medium heat till they turn crispy. Once it cools powder the roasted rice along with the cardamom to a fine powder and transfer to a bowl.
Lightly roast coconut along with the powdered jaggery at medium heat . Put the coconut jaggery mix in a grinder and pulse this for a few times. Mix this with the rice powder mix .
Take a handful of the mixture and start shaping to small balls.(In case the mix is dry add a few teaspoons of milk little by little till its right to make the balls)
You can store them in a clean and air tight container to enjoy later.Tastes best the same day.