Soak rice for 5-6 hours. Clean rice and drain excess water
spread the rice under the sun to dry it should be drying within 1 hour
grind the rice to flour it should be bit coarse not fine
pulse coconut so that it is fine do not grind to paste
Add ground coconut,salt and rice flour in a bowl
Using hands mix well
Cover the mixture and keep it aside for 1 hour
Dry roast sesame seeds slightly
Dry roast cumin seeds until aromatic. crush them lightly
Heat pan, add flour mixture, dry roast until slightly brown. It will take roughly 25 minutes
add jeera and sesame seeds stir well for a minute
Allow mixture to cool completely
Lightly grind the mixture or use hands to remove lumps from the mixture
Avalose podi is ready, this will last for 6 months in airtight container
Seperate 1/4 cup podi in seperate bowl
Melt jaggery in 1/2 cup water
Sieve jaggery for impurities
Heat jaggery Syrup in a pan. Switch off once it reaches one string consistency. don't overcook
add ghee, jaggery syrup and cardamom to avalose podi
using wooden spatula mix well
Smear ghee on hands now start forming laddu or unda while it is still bearable hot
roll the unda in 1/3 cup avalose podi store in air tight container
