Authentic Matta Rice Jaggery Balls Recipe – Kerala Sweet Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Matta Rice Jaggery Balls Recipe – Kerala Sweet Snack

Hey everyone! Today, I’m so excited to share a recipe that’s incredibly close to my heart – these delightful Matta Rice Jaggery Balls. Growing up, my grandmother (Ammamma, as we lovingly called her) would make these during Onam, and the aroma would fill the entire house. It’s a taste of Kerala I cherish, and now I’m thrilled to pass it on to you. These aren’t just sweet treats; they’re little bites of tradition!

Why You’ll Love This Recipe

These unni appam inspired jaggery balls are wonderfully chewy, subtly sweet, and packed with the nutty goodness of cashews and the fragrant warmth of cardamom. They’re a fantastic snack any time of day, and honestly, they disappear fast when I make them. Plus, they’re surprisingly satisfying – a little goes a long way!

Ingredients

Here’s what you’ll need to create this Kerala classic:

• 1 ½ cups Matta Rice (approximately 240g)
• 1 cup grated Coconut (approximately 100g)
• 450 gm Jaggery
• 1 tsp Cardamom Powder
• 2 cups Cashewnuts (approximately 280g)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Matta Rice: Understanding the Red Rice of Kerala

Matta rice, also known as Kerala red rice, is a short-grain rice variety that gives these balls their unique texture and earthy flavor. It’s a staple in Kerala cuisine and is known for its nutritional benefits. You can usually find it at Indian grocery stores or online.

Jaggery: Varieties and Their Impact on Flavor

Jaggery is unrefined cane sugar, and it comes in different grades. I prefer using a darker jaggery for a richer, more caramel-like flavor. But you can experiment with lighter varieties if you prefer a milder sweetness. Remember to check for any grit – a good strain is key!

Coconut: Fresh vs. Dried – Which to Use?

Traditionally, fresh grated coconut is used, and that’s what I recommend for the most authentic flavor. However, if fresh isn’t available, you can use unsweetened desiccated coconut. Just be mindful that it might not have the same level of moisture, so you might need to adjust the jaggery slightly.

Cardamom: The Queen of Spices in Kerala Cuisine

Cardamom is essential in Kerala cooking. It adds a beautiful aroma and a warm, slightly citrusy note. Always use freshly ground cardamom powder for the best flavor.

Cashewnuts: Choosing Quality for the Best Taste

Good quality cashews make a huge difference. Look for cashews that are plump and have a consistent color. Roasting them brings out their natural sweetness and adds a lovely crunch.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, wash and drain the matta rice. Now, the roasting part takes a little patience. Heat a pan over medium heat and roast the rice, stirring constantly to prevent burning. You’ll start to hear popping sounds – that’s a good sign! Continue roasting for about 30-45 minutes, or until the rice is nicely roasted and the popping subsides. Let it cool completely.
2. In the same pan, roast the grated coconut until all the moisture evaporates and it turns lightly golden. This usually takes about 5-7 minutes. Transfer it to a bowl.
3. Next, roast the cashewnuts until they’re golden brown and fragrant. Set them aside to cool.
4. Now for the jaggery. Melt the jaggery with ¼ cup of water in a saucepan over medium heat. Stir until it’s completely dissolved. Strain the melted jaggery through a fine-mesh sieve to remove any impurities. Keep it warm.
5. Once the roasted rice is cool, grind it into a smooth powder using a grinder or blender. Mix the rice powder with the roasted coconut.
6. Coarsely grind the roasted cashewnuts – you don’t want a powder, just a nice, chunky texture. Add the ground cashews and cardamom powder to the rice and coconut mixture.
7. Gradually pour the warm melted jaggery into the mixture, mixing well after each addition. You want to achieve a moist, but not sticky, consistency.
8. While the mixture is still warm (but manageable!), shape it into small balls. Let them harden slightly before serving.

Expert Tips

A few little things I’ve learned over the years…

Roasting the Rice to Perfection

Don’t rush the rice roasting! It’s the most important step. Low and slow is the way to go. Constant stirring is key to prevent burning.

Achieving the Right Consistency with Jaggery

The jaggery consistency is crucial. It should be melted and smooth, but not too runny. If it’s too thick, the mixture will be dry. If it’s too thin, the balls won’t hold their shape.

Preventing the Mixture from Becoming Too Dry

If the mixture feels too dry, add a tiny bit of warm water, a teaspoon at a time, until it comes together.

Shaping the Balls Easily

Lightly grease your palms with a little ghee or coconut oil to prevent the mixture from sticking to your hands.

Variations

Want to put your own spin on things? Here are a few ideas:

• Vegan Adaptation: Substitute the ghee (if used for greasing hands) with coconut oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Adding a Hint of Ginger): My friend Priya adds a tiny bit of grated ginger to the mixture for a subtle spicy kick. It’s delicious!
• Festival Adaptations (Onam & Vishu Special): Ammamma always made a larger batch for Onam and Vishu. She’d sometimes add a few strands of saffron for a touch of luxury.

Serving Suggestions

These jaggery balls are perfect with a cup of hot chai or filter coffee. They also make a lovely addition to a festive spread.

Storage Instructions

Store the cooled jaggery balls in an airtight container at room temperature for up to 3-4 days. To prevent them from sticking together, you can place a piece of parchment paper between the layers.

FAQs

Got questions? I’ve got answers!

What is Matta Rice and where does it come from?

Matta rice is a short-grain red rice variety primarily grown in Kerala, India. It’s known for its earthy flavor and nutritional value.

Can I use coconut milk instead of grated coconut?

While you can use coconut milk, it will change the texture significantly. The balls will be softer and less chewy. I recommend sticking with grated coconut for the best results.

How do I know when the jaggery has reached the right consistency?

The jaggery should be melted and smooth, with a slightly syrupy consistency. It should coat the back of a spoon.

Can these be made ahead of time? If so, how long will they keep?

Yes, you can make these a day or two ahead of time. Store them in an airtight container at room temperature.

What’s the best way to store leftover jaggery balls to prevent them from sticking together?

Layer the jaggery balls in an airtight container with parchment paper between each layer. This will prevent them from sticking and keep them fresh.

Enjoy making these little pieces of Kerala sunshine! Let me know how they turn out in the comments below. Happy cooking!