This is a simple snack having added only 4 ingredients. The unique flavour of cashews, jaggery and roasted rice is truly wonderful.And mostly this reminds me memories of my grandmother...Summer holidays!!! the season of cashews, during the daytime when we cousins play around, we pick the fallen cashews and take it to grandma. In the evening she will roast this cashew in charcoal..Aroma which spread on burning raw cashew in charcoal- I cannot explain in words..Those who experienced it will not forget in life time..next step is removing the burnt shell and taking the cashew out..using this cashew she make this snack
In the old days the rice was roasted and then pound into a fine powder on a giant sized version of the counter top mortar and pestle called Urall um Olakka. Nowadays most people use their mixies, grinders or grain mills.
Ingredients:
Raw Cashews(unsalted): 1 Cup
Matta Rice :Half Cup
Grated Jaggery: 1 cup
Grated Coconut: 1 Cup
Preparation:
Roast the rice in a heavy bottomed kadai medium low flame. Do not use your non stick pas as the grains would create scratches in your pan.Stir often till the the rice starts turning slightly reddish or darker shade with a splitting sound. Ensure that Your are stirring well so that rice gets roasted uniformly.Keep it for cooling.Meanwhile in the same Kadai roast the cashew till it is golden brown colour.Grind the roasted rice when it is cool to fine powder. Similarly you can grind the roasted cashew also.Mix well the powdered roasted rice and cashew with grated jaggery and coconut. Or you can give a pulse in mixie with all the ingredients in powdered form.make smalls out of this mixture. Its ready to serve any time.
Notes:
If the mix is reluctant to form a ball, you can add some more grated coconut.Also you can add flavours like cardamom powder or cumin powder to enhance the taste. But personally I don't like adding any flavours to this snack.This tastes best within 2-3 days of make or store it in fridge for few more days
Awaiting your comments..
Nitha
In the old days the rice was roasted and then pound into a fine powder on a giant sized version of the counter top mortar and pestle called Urall um Olakka. Nowadays most people use their mixies, grinders or grain mills.
Ingredients:
Raw Cashews(unsalted): 1 Cup
Matta Rice :Half Cup
Grated Jaggery: 1 cup
Grated Coconut: 1 Cup
Preparation:
Roast the rice in a heavy bottomed kadai medium low flame. Do not use your non stick pas as the grains would create scratches in your pan.Stir often till the the rice starts turning slightly reddish or darker shade with a splitting sound. Ensure that Your are stirring well so that rice gets roasted uniformly.Keep it for cooling.Meanwhile in the same Kadai roast the cashew till it is golden brown colour.Grind the roasted rice when it is cool to fine powder. Similarly you can grind the roasted cashew also.Mix well the powdered roasted rice and cashew with grated jaggery and coconut. Or you can give a pulse in mixie with all the ingredients in powdered form.make smalls out of this mixture. Its ready to serve any time.
Notes:
If the mix is reluctant to form a ball, you can add some more grated coconut.Also you can add flavours like cardamom powder or cumin powder to enhance the taste. But personally I don't like adding any flavours to this snack.This tastes best within 2-3 days of make or store it in fridge for few more days
Awaiting your comments..
Nitha
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