Indulge in the delightful taste of Cashew Nut Ladoo, locally known as Kasuvandi Unda. This traditional treat combines the wholesome goodness of uncooked rice, rich melted jaggery, and fragrant spices to create a snack that’s both easy to make and a perfect accompaniment to your tea time.
Ingredients:
1 cup uncooked rice
4 tablespoons melted jaggery
3 tablespoons grated coconut
2 tablespoons cashew nuts
3 cardamom pods
½ teaspoon cumin seeds (Small Jeera)
Preparation:
Begin by thoroughly washing the brown rice in a container until the water runs clear. Strain the water and if possible, sun dry the rice. Alternatively, you can dry the rice in a well-ventilated area.
In a dry frying pan, roast the rice without any oil until it starts to splutter, giving it a nutty aroma and a slightly golden color. Once roasted, remove it from the heat and let it cool.
In the same pan, roast the cashew nuts either with a small amount of ghee or without, until they turn lightly golden. Set them aside.
Grind the roasted rice to a smooth powder. Add grated coconut, the seeds from the cardamom pods, cumin seeds, 1 ½ tablespoons of roasted cashew nuts, and the melted jaggery to the ground rice. Grind all the ingredients until they form a cohesive mixture. Transfer the mixture to a dish.
Formation:
Thoroughly mix the ingredients in the dish until they are well combined.
Shape the mixture into small, round balls or any desired shape. You can also embellish the ladoos with bits of roasted cashew nuts to enhance their appearance.
These Cashew Nut Ladoos offer a swift and flavorful snacking option that pairs perfectly with your tea. Share this delightful treat with your family and guests for a taste of traditional goodness with a modern twist.
Indulge in the pleasure of creating Cashew Nut Ladoos, a delightful and easy-to-make treat that captures the essence of traditional flavors. This recipe celebrates the harmony of uncooked rice, luscious jaggery, and aromatic spices, making it an ideal companion for your tea time. So, gather your ingredients and embark on a culinary journey that bridges the gap between tradition and modernity.
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