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
Grease your hands with ghee and roll out.
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.
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.