Porul Vilanga Urundai Recipe
Ingredients:
- Raw Rice - 1/2 cup
- Bengal Gram Dal - 1/2 cup
- Moong Dal - 1/2 cup
- Wheat Flour - 1/2 cup
- Roasted Gram - 1/4 cup
- Jaggery - 1 1/2 cups
- Water - 1/4 cup
- Sukku Podi - 1 tsp
- Cardamom Powder - 1 tsp
- Ghee - 2 tblsp
Cashewnuts - 2 tblsp, crushed
Method:
1. Dry roast the bengal gram dal, moong dal and roasted gram separately.
2. Grind them to a fine powder in a flour mill.
3. Soak the rice for 30 minutes and drain well.
4. Spread it out under the shade to dry and grind to a fine powder in a flour mill.
5. Sieve the flours well.
6. Sieve the wheat flour and dry roast lightly.
7. Dissolve the jaggery in water and strain.
8. Gently boil the strained jaggery till it starts to thicken.
9. Add all the flours and stir well.
10. Remove from flame.
11. Fry the cashewnuts in ghee and add to the jaggery mixture.
12. Add sukku podi, cardamom powder and mix well.
13. Shape the mixture into round balls and keep aside to cool.
14. Store in an airtight container.
15. Serve.
image credit: subbuskitchen.com