Soak rice in water for 5-6 hours

Clean rice thoroughly, drain excess water

Spread rice under sun to dry. should be dry within 1 hour

Grind rice to flour. should be bit coarse. not very fine flour

Transfer flour to bowl

Pulse coconut so that it's fine. do not grind to paste

Add coconut to rice flour

Add salt. Using hands, mix well

Cover the mixture and keep it aside for 1 hour

Dry roast sesame seeds lightly

Dry roast cumin seeds until aromatic

Crush cumin seeds finely

Heat pan, add flour mixture

Dry roast until very light brown. should take around 25 minutes

Add cumin and sesame seeds. stir well for a minute

Allow mixture to cool completely

Lightly grind mixture to remove lumps. you can use hands too instead of grinding

Avalose podi is ready. it will last for 6 months if stored in airtight container

Separate 1/4 cup podi in another 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 and cardamom to avalose podi

Add jaggery syrup to podi.Using wooden spatula mix well

Smear ghee on hands. start forming ladoo(unda) while still bearably hot

Roll unda over avalose podi. Store in air tight container and munch on as desired