To begin making the Andi Unda recipe, roast the red matta rice in a wide pan without oil. The rice will become crispy and starts crackling. Once you start hearing the sound of crackle, take it off the stove and let it cool on a flat plate.

In the same wide pan, add the cashew-nuts and dry roast them until they turn brown. Take care not to burn or black them. Once roasted, spread them on a flat plate to cool down.

In a mixer grinder, first, grind the rice to a fine powder. Next grind the cashew-nuts. 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.

Mix powdered cashews, powdered rice, powdered jaggery and coconut together. Transfer the mixture to a mixer grinder and pulse them together 4-5 times to mix it well. This will help to bind them easily into balls.

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. Keep the balls in a clean flat plate. Follow the same process with the remaining mixture.

Andi Unda tastes best within 2-3 days. If you are planning to store for more days, then keep them in an air-tight container in the refrigerator. But then too, it is best to consume them within a week or 10 days.

Serve them as a snack during hunger-pangs or even as a regular addition to your kids lunch box to improve their nutrient intake.