Andi Unda (Kerala Special Cashew & Rice Balls) Recipe
A vegetarian Kerala Recipes recipe with red matta rice, cashew nuts - unsalted, jaggery - powdered or brown sugar. Ready in 40 min, serves 2.
Curated byAditya Nair🇮🇳
Instructions
19 steps- 1
To begin making the Andi Unda recipe, roast the red matta rice in a wide pan without oil
red matta rice(1/2 cup) - 2
The rice will become crispy and starts crackling
red matta rice(1/2 cup) - 3
Once you start hearing the sound of crackle, take it off the stove and let it cool on a flat plate
- 4
In the same wide pan, add the cashew-nuts and dry roast them until they turn brown
cashew nuts - unsalted(1 cup)jaggery - powdered or brown sugar(1 cup) - 5
Take care not to burn or black them
- 6
Once roasted, spread them on a flat plate to cool down
- 7
In a mixer grinder, first, grind the rice to a fine powder
red matta rice(1/2 cup) - 8
Next grind the cashew-nuts
cashew nuts - unsalted(1 cup) - 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
cashew nuts - unsalted(1 cup)jaggery - powdered or brown sugar(1 cup) - 10
Mix powdered cashews, powdered rice, powdered jaggery and coconut together
red matta rice(1/2 cup)cashew nuts - unsalted(1 cup)jaggery - powdered or brown sugar(1 cup)dry coconut (kopra)(1 cup) - 11
Transfer the mixture to a mixer grinder and pulse them together 4-5 times to mix it well
- 12
This will help to bind them easily into balls
- 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
- 14
Keep the balls in a clean flat plate
- 15
Follow the same process with the remaining mixture
- 16
Andi Unda tastes best within 2-3 days
- 17
If you are planning to store for more days, then keep them in an air-tight container in the refrigerator
- 18
But then too, it is best to consume them within a week or 10 days
- 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
Rate this recipe
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Andi Unda (Kerala Special Cashew & Rice Balls) Recipe
A vegetarian Kerala Recipes recipe with red matta rice, cashew nuts - unsalted, jaggery - powdered or brown sugar. Ready in 40 min, serves 2.
Curated byAditya Nair🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To begin making the Andi Unda recipe, roast the red matta rice in a wide pan without oil
red matta rice(1/2 cup) - 2
The rice will become crispy and starts crackling
red matta rice(1/2 cup) - 3
Once you start hearing the sound of crackle, take it off the stove and let it cool on a flat plate
- 4
In the same wide pan, add the cashew-nuts and dry roast them until they turn brown
cashew nuts - unsalted(1 cup)jaggery - powdered or brown sugar(1 cup) - 5
Take care not to burn or black them
- 6
Once roasted, spread them on a flat plate to cool down
- 7
In a mixer grinder, first, grind the rice to a fine powder
red matta rice(1/2 cup) - 8
Next grind the cashew-nuts
cashew nuts - unsalted(1 cup) - 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
cashew nuts - unsalted(1 cup)jaggery - powdered or brown sugar(1 cup) - 10
Mix powdered cashews, powdered rice, powdered jaggery and coconut together
red matta rice(1/2 cup)cashew nuts - unsalted(1 cup)jaggery - powdered or brown sugar(1 cup)dry coconut (kopra)(1 cup) - 11
Transfer the mixture to a mixer grinder and pulse them together 4-5 times to mix it well
- 12
This will help to bind them easily into balls
- 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
- 14
Keep the balls in a clean flat plate
- 15
Follow the same process with the remaining mixture
- 16
Andi Unda tastes best within 2-3 days
- 17
If you are planning to store for more days, then keep them in an air-tight container in the refrigerator
- 18
But then too, it is best to consume them within a week or 10 days
- 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
Rate this recipe
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