Pori Arisi Urundai
Serves 2
30 mins prep
40 mins cook
70 mins total
The key to a good Pori arisi urundai is the roasted rice flour, the most time consuming part of this treat.
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Roast the rice 1/4 cup at a time until it’s slightly golden brown. Set aside. Toast the cardamom and take the seeds out. Grind both the rice and cardamom to a semi coarse powder. Add water to the jaggery and bring it to a boil and strain it. Add the rice flour and mix well until all the lumps are gone. At this point you can cook over stove top or pressure cook it. I prefer pressure cooking it. After couple of whistles, switch off and once the pressure is fully released, take it out and mix well. Add the coconut, and 2 tbsp ghee. Mix and serve. Make them into balls and roll them in some coconut. Serve warm!
