pottukadalai urundai with jaggery /roasted gram dal urundai
pottukadalai urundai with jaggery /roasted gram dal urundai
Karthigai deepam is round the corner lighting lamps is a speciality for this festival. Beautiful kolams and how nice you decorate the home with lighting lamps represent the symbol of prosperity. By lighting lamps it is believed that we drive out the evil spirits out of our life and home. Making appam,pori urundai,nel pori urundai even adai is made during this karthigai deepam festival. This time we will make a special festive sweet easy simple and tasty protein rich snack done as a karthigai deepam treat. Its roasted gram urundai. For this pottukadalai urundai with jaggery only
the right jaggery stage gives the exact ladoo texture. If you become well worse in that then its as simple as that. We have to make the balls when its hot itself for that to bear the heat we either use ghee or rice flour. I prefer ghee its easy to handle. But you can use any one its your choice. Take freshly bought dal for this or else if its not crisp then dry roast it for some time to be double sure. Do try this pottukadalai urundai with jaggery for sure and you will definetly like it.
pottukadalai urundai with jaggery /roasted gram dal urundai
INGREDIENTS:
Roasted gram dal/pottukadalai – 1 cup
Jaggery powdered – 3/4 cup
Water – 1/4 cup
Some ghee to make balls
METHOD:
1.In a kadai dry roast the dal for some time don’t over do, keep aside.
2.In a heavy bottomed kadai add jaggery with water leave it to boil till the jaggery dissolve.
3.Filter and transfer to same kadai and bring to boil.
4.Take a large basin or a plate grease it with little ghee and add the roasted dal spread and keep.
5.Keep a bowl of water to test for sugar stage.
6.At a stage you will be able to form a ball when dropped in water and when you throw it in a surface you will be able to hear a thung sound.
7.Now you transfer the syrup to dal and quickly mix.
8.When slightly cool grease your hands with ghee and quickly roll ball out of the mixture.
9.When all are rolled again take each one press nicely to make a intact ball.
NOTE: If you like to add cardamom powder or sukku powder you can add if you like the flavour.
pottukadalai urundai with jaggery /roasted gram dal urundai
Ingredients
- Roasted gram dal/pottukadalai - 1 cup
- Jaggery - 3/4 cup
- Water - 1/4 cup
- Some ghee to grease and make balls
Instructions
- In a kadai dry roast the dal for some time don’t over do, keep aside.2.In a heavy bottomed kadai add jaggery with water leave it to boil till the jaggery dissolve.3.Filter and transfer to same kadai and bring to boil.4.Take a large basin or a plate grease it with little ghee and add the roasted dal spread and keep.5.Keep a bowl of water to test for sugar stage.6.At a stage you will be able to form a ball when dropped in water and when you through it in a surface you will be able to hear a dung sound.7.Now you transfer the syrup to dal and quickly mix.8.When slightly cool grease your hands with ghee and quickly roll ball out of the mixture.9.When all are rolled again take each one press nicely to make a intact ball.
Notes
The consistency of syrup 'should be like till we hear a "dung" sound when we check.
Roll out quickly otherwise it hardens.
To be double sure for crispness we roast the dal lightly.
Other sweets:
how to prepare basundi at home /marudhuskitchen
recipes for karthigai deepam /thiru karthigai special recipes