A rustic sweet dish from Kerala….cashew and peanuts combined in “Jaggery”, coconut flakes and rice crisp. During harvest, women pick nuts from the cashew trees and bake them in mud ovens with the shell on. Coconut is shredded using the traditional ‘Cherave’ and jaggery is pounded and crushed. When the cashew nuts are ready, they too get crushed. All the ingredients are mixed into an even powder and made into balls, which are the size of eggs….actually even shaped like them….an oval shape rather than spherical. The earthly flavours of this dish gives you a taste of the bountiful ‘God’s own country’.Since that is impossible for city dwellers like us…we shall use unflavoured roasted cashew and peanuts. If you can't find them in store, buy cashews and peanuts. Bake it at 240 degree C for 6 to 8 minutes in a preheated oven till goldenish colour. Remove skin and grind corsely. For those who can’t get jaggery, you can use brown sugar - tastes quiet similar.
Ingredients: (Serves- 10)
Roasted cashew nuts- ¾ cup (unflavoured, unsalted)
Roasted peanuts- ½ cup (unflavoured, unsalted)
Rice – 1 ½ cups
Brown Sugar OR crushed jaggrey - 1 ½ cups
Fresh coconut flakes – 1 ½ cups
1. Coarsely grind the cashew nuts and peanuts and keep aside.
2. In a sauce pan, roast the rice till crispy.
3. Powder the rice.
4. Use your hands to mix all ingredients together to form a slightly sticky mixture.
5. Make medium size balls out of it.
6. Serve as you wish. Can be garnished with some fresh coconut flakes. You can refrigerate and keep for up to a week.