Happy Independence Day to All
Our Life is full of colors,
I hope this 15th August will add more colors to your life….
Happy Independence Day
In this recipe, We first make Ulundhu Podi through dry roast Urad dal and rice together and gind it for fine flour with green cardamom powder and then we prepare Ulundhu Kali or Urad Dal Kali with ghee and jaggery syrup, Because Urad dal is so healthy, this sweet is made and given to young girls when they attain puberty. In Andhra we have the tradition of making Urad dal ladoos and feed the girls for 15 days to give good health and strength to bones. Ulundhu is rich in calcium and jaggery is rich iron and gingelly oil gives good strength to spinal cord. This halwa somewhat tastes like that. Serve it warm and good for in rainy season and in winter season for health and yumm to in taste also. The halwa when it was delivered looked very much like the moong dal halwa. A big thanks to Vimitha, Padma, And also My motivators Srivalli and Vaishali
For Ulundhu Podi/ Flour mixture
1/3 Cup Urad Dal/ Ulundu / Dehusked Black Gram
1/4 Cup Rice
2 Green Cardamoms
For Ulundhu Kali/ Urad Halwa
1/2 Cup Podi/ Flour mixture
2 Cup Water (depend on consistency)
1 tbsp. Jaggery (melted in water)
2 tbsp. Sugar (sweet depend on taste)
2 tbsp. Desi Ghee/ Clarifying Butter
Nuts for garnishing
For Ulundhu Podi/ Flour Mixture
Dry roast rice and dal lightly and grind in to a thin rava consistency with cardamom (like puttu powder consistency) and set aside to cool.
Take jaggery sprinkle little water and dissolve remove from heat strain and set aside.
Now heat the pan and add jaggery syrup in it. Add water and when bring it to boil. Add flour slowly slowly and stir continuously in thick bottom pan. Add sugar and ghee in the pan and stir continuously. Cook till thicken like halwa and remove from the fire and serve hot with garnish little nuts.
Submit this recipe with following events:
Indian Cooking Challenge event hosted by Srivalli