Poruvilangai Urundai
Poruvilangai Urundai is a nutritious and wholesome traditional South Indian sweet, often made during festivals and special occasions. These hard and crunchy energy balls are crafted using a mixture of roasted lentils, rice, and jaggery, making them both flavourful and packed with nutrients. Known for their long shelf life and energizing qualities, Poruvilangai Urundai is enjoyed as a healthy snack by people of all ages.
Equipment
- 1 Frying pan
- 1 Mixie
Ingredients
- 1 Cup Idli rice
- 1 Cup Whole wheat
- 1 Cup Green gram
- 1/8 Cup Coconut / Dry Coconut
- 1/4 Cup Fried Gram Pottukadalai
- 3 no Cardamom
- 1/2 tsp Dry Ginger powder
- 2.5 Cup Jaggery
Instructions
Roast the Ingredients
- Begin by roasting the idli rice, whole wheat, and green gram (moong dal) separately until they turn aromatic.
- Next, lightly roast the fried gram (pottukadalai) and coconut, and set them aside to cool.
Grinding the Mixture
- Once cooled, transfer all the roasted ingredients into a mixie jar.
- Add cardamom for flavour, and you may also add dry ginger at this stage, or opt to mix in dry ginger powder later.
- Grind everything into a fine powder, then sieve the mixture to ensure a smooth texture.
Preparing for Final Steps
- If you haven’t added dry ginger earlier, now is the time to mix in the dry ginger powder to the sieved mixture.
Make the Jaggery Syrup
- In another pan, combine jaggery and water to prepare the syrup.
- The ideal consistency for the jaggery syrup is hard ball consistency, but if you prefer a softer bite like I do, you can stop at soft ball consistency. This makes shaping the balls easier and results in a ladoo that's softer to eat.
Final Steps
- Once the jaggery syrup is ready, allow it to cool down slightly.
- Shape the mixture into balls and store them in an airtight container to maintain freshness.
Notes
- You can adjust the quantity of Jaggery according to your taste.
- Make balls when it is warm else you cannot make urundais.
- I used Idli rice but you can use Raw rice also.