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Monday, October 10, 2011

PORULVALANGAI URUNDAI / KETTI URUNDAI

PORULVALANGAI URUNDAI / KETTI URUNDAI
Warning!!!! These are for people with strong teeth only.
At home we call this Poruvalangai urundai but its actually Porulvilangai urundai. In Singapore they call it Ketti urundai. My brother absolutely loves this and this post is for my brother.
I read a lot about why this laddoo shaped sweet is called Porulvalangai urundai and came up with many answers. I won’t repeat them though as they are all over the internet. This urundai is very good for health as it has got all healthy ingredients. In olden day’s people who used to travel from one place to another used to carry this with them as it has a longer shelf life and a lot of nutritional value to give them extra energy or boost while traveling.
There are various recipes to make this sweet as they say, anything nutritious can be added. This is my recipe. I tried to make it a bit softer by adding ghee as we have 2 people at home with cavities and fillings and I couldn’t afford to take risks…LOL!!!!!
My mother used to tell me how her grand mother (my great grandmother) would be able to eat these urundais at a very old age. I guess they were using their teeth aptly unlike us.
Here is a delicious recipe which you can make for Diwali. It is less sweet, healthy and nutritious and very very tasty.
Porulvalangai Urundai
Ingredients
Green Beans or Yellow split moong dal – ½ cup
Rice – ¼ cup
Chana ka daali / chutney daal/ pottu kadalai – ½ cup
Cardamom powder – 1tsp
Sesame Seeds – ¼ tbsp
Salt - a pinch
Jaggery – 1 cup
Ghee – 1 tablespoon (optional)
Dry ginger powder -1/2 tbsp
Cashew nuts – 1-2 tbsp
Raisins - 1-2 tbsp

Method
Dry roast Green Bean(Moong dal) or you can also use yellow split moong dal, the rice and pottu kadalai, till a good aroma comes. Be careful when roating, don’t burn it else your laddoo will taste awful. Be around and monitor it and roast it on a low flame. Then grind these finely in a blender (mixer)
Dry roast sesame seeds separately and add in to your mixture. Also add in a pinch of salt, the cardamom powder and the dry ginger powder. Blend well with a dry wooden spatula.
In a wok, add 1 cup of jaggery with ¼ cup water. The jaggery starts to melt and dissolve in the water. Wait for it to froth and cook the syrup till you achieve one-string consistency (when you add some drops of syrup in a glass of water, it can be rolled like a flexible ball, another way of checking the paagu or syrup is take a teaspoon dip in paagu and dip it in a glass of cold water. If it becomes candy-like then it is ready). At this point switch off the gas. Pour this syrup into the grinded flour and roll it quickly to small lemon size balls. Fry the cashew and raisins in ghee and keep one each for decoration as seen in the picture. I added a tablespoon of hot melted ghee as well along with this. Be careful don’t take too much time to roll the flour into balls else it will become tough to roll. Incase that happens just keep the entire mix on a low flame until the jaggery melts and roll the balls. Once cool the laddoo becomes hard, its ready for attack. Now taste this nutritious poruvalangai urundai. For those with weaker teeth, break the urundai, pop it into your mouth and relish it.

2 comments:

Nisha said...

Ladoo as you said has all healthy ingredients for winter.

divya said...

looks so yum n makes me hungry...love it !!!

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