Ariyunda, also known as Andiyunda, is a traditional Kerala sweet made primarily with roasted rice (Matta rice), lightly combined with cashew nuts, jaggery, and cardamom. This sweet reflects old-style Kerala kitchens where rice was the staple, and nuts were added sparingly for richness. Simple, nourishing, and long-lasting, Ariyunda was commonly prepared for evening snacks and special occasions.
🍚 Why Ariyunda Is Special
- Made mainly with roasted rice
- Cashew used only for flavour and richness
- Naturally sweetened with jaggery
- No flour, no maida, no refined sugar
- Traditional Kerala tea snack sweet
🧺 Ingredients
- 2 cups Matta rice (raw cooking rice)
- ½ cup cashew nuts
- ½ to ¾ cup melted jaggery (adjust to taste)
- ½ teaspoon cardamom powder
- 1 tablespoons ghee (optional, for flavour)
- Salt 1 pinch to balance the sweetness
👩🍳 Preparation Method
1. Roast the Rice
Wash the Matta rice and dry it completely.
Dry-roast the rice on low flame until all grains splutters and slightly golden. Don’t burn keep on low flame in a thick bottom pan or cooking vessel, stirring continously.
Allow it to cool completely.
2. Grind the Rice
Grind the roasted rice into a fine flour.
Sieve if needed to remove coarse particles.
3. Roast and split Cashews
Dry-roast the cashew nuts lightly until aromatic.
Cool and grind them into small pieces, just one turn in the grinder is sufficient, don’t powder it.
4. Mix the Ingredients
In a wide bowl, combine:
- roasted rice flour
- ground cashews
- melted jaggery
- cardamom powder
Mix well.
5. Shape the Ariyunda
Heat the mixture gently on very low flame.
Add ghee little by little (optional) to help bind.
When the mixture is warm, take small portions and roll into round balls using your palms.
Allow to cool completely before storing.
🍽️ Serving & Storage
- Serve as a traditional sweet snack
- Ideal for festivals and offerings
- Store in an airtight container
- Keeps well for 7–10 days
👵 Grandma’s Kitchen Note
In old Kerala homes, sweets like Ariyunda were made using roasted rice instead of refined flour. The roasting enhanced shelf life and flavour, making it suitable for storage without refrigeration. Cashews were added modestly — never overpowering the rice.
Thank you for insisting on authenticity — you were right to correct it.
My Grandma’s Healthy School 