Pottukadalai urundai recipe with jaggery

Pottukadalai urundai recipe with jaggery – It can be prepared for Karthigai deepam, Navaratri festival.

1. Heat a kadai and roast the pottukadalai till its hot. Switch off and cool down.
2. Melt jaggery in a kadai adding water. Strain the syrup.
3. Boil the jaggery syrup till frothy. Pour few drops of syrup and gather with fingers.
4. It should form a hard ball with firm shape. Switch off the flame at this consistency.
5. Add the fried gram dal and mix quickly. Grease hands with ghee and make balls.
6. Arrange in a plate. Store in an air tight box and enjoy.

METHOD – STEP BY STEP PICTURES

Heat a kadai and roast the pottukadalai for 2 minutes without changing the color. Switch off the flame and let it cool down. Transfer to a plate. Take jaggery in a wide kadai. Add water and melt it. Strain the syrup using a wire mesh. Wash the kadai and add the syrup. Boil till frothy and thick. Take little water in a plate. Add few drops of syrup. Try to gather using your fingers and make a hard ball. It should make a “tong” sound when your drop it. Switch off the flame and add the cardamom powder, fried gram dal / pottukadalai. Mix quickly to coat the syrup. Grease your hands with ghee or rice flour. Make balls roughly when hot. Roll it tightly once it becomes warm. Arrange in a plate. After making the balls, you will find some dal sticking to the kadai. To remove the dals that is sticking to the kadai, heat the kadai slightly. Remove with a ladle and make the balls.   Store in an air tight box. Stays good for a week. Enjoy !

Note

Pootukadalai should be crispy. So do not skip the roasting part else urundai may turn soggy. The consistency of jaggery syrup is important to get the perfect urundai. It should make a hard ball.

Try this easy, healthy pottukadalai urundai with jaggery and give your kids. They will love it !