Sweet potato coconut balls.. Three ingredients, 15mins. A healthy, delicious breakfast or snack. Start with…
Roasted Rice Coconut Balls/Pori Arisi Urundai
Think about truffles.. What did you see? Some cake pops in the form of balles dipped in lots of sugar and chocolate? Well these truffles are slightly different. These are rice coconut balls full of healthy ingredients.
- These are gluten-free, as the name says made out of roasted rice.
- Vegetarian since there are no eggs or dairy products involved.
- Refined Sugar-free, because we are going to use Jaggery.
- Healthy because it is gluten-free, vegan and refined sugar-free. Super cool?
These rice coconut balls are traditional sweets made in our home as snacks. We love them very much as after school snacks. or breakfasts sometimes. They are sweet, filling and so very simple to make.
Ingredients check for Rice Coconut Balls
- You need roasted and milled rice flour for this recipe. That is a complexity, yes. But the rice flour is super simple to make. All you need to do is roast some rice in a pan until golden in color and slightly puffy. Cool it down and mill them into fine flour.
2. Jaggery – unprocessed molasses-y form of sugar is jaggery. Get from the stores the best you can get. Melt in some water until a syrup is got. Filter and remove any dusts in the syrup. Always use the melted filtered syrup.
3. Grated fresh coconut – you will need some fresh coconut for this recipe. You can also substitute with some desiccated coconut, but fresh is better.
How to make these roasted rice coconut balls?
You just have to add all three ingredients and form a crumbly dough. Make balls out of it. So simple.
I always make half balls, made using the ice cream scoop, because it is simpler, mess free and putting use the ice cream scoop you have for other better things.
Make the balls, serve them warm or store in fridge for 2-3 days and eat whenever you want a healthy sweet bite.
Check the recipe below
Roasted Rice Coconut Balls – Pori Arisi Urundai
- 1 Cup Roasted Rice flour Roast and puff the rice, cool and mill the rice into fine powder.
- 3/4 Cup jaggery Melt with little water and filter for dust or sediments. Add more if you want a wet dough.
- 1/2 Cup Grated Coconut Fresh or dry desiccated coconut
- 2 pods Crushed Cardamom seeds Optional
- In a large bowl add the roasted rice flour, coconut and the cardamom pods. Combine well.
- Add the warm jaggery syrup little by little and mix until you get a shaggy crumbly dough.
- Make the dough into little balls in your hands. Use ice cream scoop and scoop them out if you are lazy like me!
- Serve warm or store in fridge until you want to snack on them.
- Use jaggery only for this recipe. It is refined sugar free, so the color and taste is only given by the jaggery.
- Roast the rice in a dry pan until golden and slightly puff and grind them into a powder. This powder can be stored for a longer period, over a month in an air tight container.
- Use any form of coconut – fresh or dry in this recipe. Fresh tastes better.