Andi Unda (Kerala Special Cashew & Rice Balls) Recipe

Step 1: To begin making the Andi Unda recipe, roast the red matta rice in a wide pan without oil

Step 2: The rice will become crispy and starts crackling

Step 3: Once you start hearing the sound of crackle, take it off the stove and let it cool on a flat plate

Step 4: In the same wide pan, add the cashew-nuts and dry roast them until they turn brown

Step 5: Take care not to burn or black them

Step 6: Once roasted, spread them on a flat plate to cool down

Step 7: In a mixer grinder, first, grind the rice to a fine powder

Step 8: Next grind the cashew-nuts

Step 9: Do not run the mixer continuously, it will result in cashew butter, we don't need cashew paste, we need powdered cashews, so just pulse it 4-5 times

Step 10: Mix powdered cashews, powdered rice, powdered jaggery and coconut together

Step 11: Transfer the mixture to a mixer grinder and pulse them together 4-5 times to mix it well

Step 12: This will help to bind them easily into balls

Step 13: Transfer the contents to a clean bowl, take fist pull of powder and start making balls by pressing it tightly in your palms, shaping them like laddus

Step 14: Keep the balls in a clean flat plate

Step 15: Follow the same process with the remaining mixture

Step 16: Andi Unda tastes best within 2-3 days

Step 17: If you are planning to store for more days, then keep them in an air-tight container in the refrigerator

Step 18: But then too, it is best to consume them within a week or 10 days

Step 19: Serve them as a snack during hunger-pangs or even as a regular addition to your kids lunch box to improve their nutrient intake