Rice laddoos | Brown rice laddoos | Mangalorean Aritha Unde | Vanita's Corner

coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: desiccated coconut

Desiccated coconut is more affordable and has a longer shelf life.

black gram dal

🥗Healthier: split yellow lentils

💰Cheaper: chickpeas

Chickpeas are less expensive and provide a similar texture.

Wash the boiled rice. Spread the rice on a muslin cloth and dry in the sun for around 2 hours. Keep aside.

Heat a pan. Add sesame seeds. Dry roast the sesame seeds on low flame till they turn aromatic and start popping. Keep aside.

Next, add the sun-dried rice to the pan. Roast the rice on low flame till they start puffing up. Allow the rice to cool down.

Transfer the roasted rice to a mixer jar and blend to a fine powder. Keep aside.

Heat a pan. Add jaggery powder and ½ cup water. Allow the jaggery to dissolve and bring the mixture to a boil. Boil for a few minutes till it turns foamy.

At this stage, add grated coconut, salt and ghee. Mix well and cook for another couple of minutes. Turn off the heat.

Now, add rice powder, roasted sesame seeds and mix well. Add cardamom powder and mix. Allow this to cool down a little.

Add dry fruits and mix. When it is still slightly warm, roll out the laddoos. Store the laddoos in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens