A traditional sweet snack native to the southern state of Kerala in India, Avalose Unda or Mavunda is made using rice powder, grated coconut, cardamom and sugar – which can be substitued with jaggery – primarily. This easy-to-make snack is a winner every time it is served and is perfect to devour after lunch or during tea time.
Not to mention, it is known as Ariunda in certain parts of Kerala as well. So, here's a quick guide to making it at home!
Preparation time: 2 hours
Cooking time: 1 hour
Serves: 35-40 pieces
This is a two-step process, so you will need separate ingredients for each step.
For the powered mix or Avalose Podi
- 500 gms raw rice
- 250 gms grated coconut (1 coconut)
- ¼ tsp salt
- 500 gms avalose podi
- 370 gm sugar
- 1 ½ cup water (300 ml)
- 1 tbsp lime juice
- ½ tsp cardamom powder
Step 1: Wash the raw rice thoroughly till the water runs clear. Next, soak the rice in water for 2 hours and then drain the water out with a strainer. Keep it aside for 45 minutes.
Step 2: Using a food processor, grind the rice to a fine powder.
Step 3: Add grated coconut and salt into the ground rice and mix it well using your hands. Once done, cover it and allow it to rest for 30 minutes.
Step 4: Using a thick-bottomed pan, roast the mixture on a medium flame till it turns golden brown. Stir continuously to ensure that the mixture is evenly roasted. This should take about 30 to 40 minutes.
Step 5: Remove the mix from the flame and allow it to cool. Once cooled, remove any lumps by sifting through it. Grind the lumps once again and then add it with the rest.
Step 6: To prepare the mavunda, mix sugar, water and lime juice in a bowl. Stir for few minutes till the sugar dissolves in the water. Close the bowl with its lid and keep it aside for for 2 hours.
Step 7: Transfer the sugar mix into a pan and boil it till you achieve a one-thread consistency. Add the cardamom powder and keep stirring the syrup. Make sure you don't overcook it.
Step 8: Remove the syrup off the flame.
Step 9: Keep ¼ cup of Avalose Podi aside. Add syrup into the remaining portion of avalose podi little by little and mix it well.
Step 10: Roll the mix into marble-sized balls before it completely cools off. Note: Hold the mixture tightly in your palms to make the balls, as it could tend to break due to the heat.
Step 11: Spread the remaining avalose podi on a tray and then place the balls over it for coating it. Roll them gently and shake off any excess avalose podi.
Delicious mavunda is ready to eat!