Cashew Balls/Andiunda

Cashew Balls 🏀

1.Parboiled/Matta Rice-2 cups

Soak the rice for 1/2 an hour.Drain. In a cheenachatti/earthen vessel add the drained rice 🍚 and fry (dry roast)in high heat often stirring.When the rice starts to Splutter reduce heat (sothat it doesn't burn) and go on stirring.When the Splutter reduces,increase the heat.Continue till almost all the rice is browned. This we call as Pori.Remove and let it cool a bit.Powder this in the mixie.

2.Jaggery-1/2 kg

Water-1/2 cup

Heat this together till jaggery is dissolved.Filter this into a Cheenachatti and heat it.

3.Coconut-1

Cashews-1/2 cup

Cardamom-5-6

Scrape the coconut 🌴.Pulse the cashews in the mixie into very small (not grind).Crush the cardamoms.

Once the jaggery starts to thicken (just before one string consistency) add the grated coconut.When this boils for a minute or two add the pulsed cashews and cardamom crushed and switch off the flame.Now add the powdered Pori little at a time (1/4 cup) and stir in.Once the mixture starts to come together stop adding the powdered Pori.Make balls 🏀 and coat with the remaining powdered Pori .Ur Cashew Balls/Andiunda as we call it is ready.