Method:

Heat a heavy bottomed pan, when it is hot add rice, fry in a medium flame until it turns to golden brown and aromatic (take care not to burn or over roast it)

Remove from the flame and set aside to cool,

Once cooled make a fine powder in a dry mixer jar, in one or two batches and keep ready.

In the same pan dry roast peanuts until light brown and crisp, let them cool completely, once cooled remove the husk/skin of it, split each grain into two halves and keep ready, dry roast sesame and poppy seeds separately one by one until light golden color,

Add all the ingredients in a bowl, add cardamom powder, mix all the ingredients together and keep ready. Heat 1 cup of water in a kadai, add grated jaggery in it, stir until it dissolves, boil it for 5 min in a high flame,

Remove from the flame, add it to the rice mixture,

Mix well with a spatula,

When the mixture is warm, Take a portion of prepared mixture, shape it to round shape, equal sized laddu’s.

Traditional Roasted Rice Laddu/ Hurida Akki Tambittu is ready,

Allow it to cool, once cooled transfer it to an air tight container, it can be preserved /consumed for 10 to 15 days.