Tuesday, 10 November 2015


Porul – meaning, vilanga –cannot understand urundai – balls. This is a laddoo made with a lot of ingredients, and from the  external appearance one cannot guess what is within. This contains all  required nutrition

Porulvalanga urundai, is a sweet preparation from the Southern part of India, rather Tamilnadu.
 It is a nutritious and healthy blend of roasted whole grains (wheat and parboiled rice), and legumes (Bengal gram dal, moong dal) bound by a thick syrup of jaggery.  
Though it is very hard to bite it is very tasty .
Just break off a small piece and savour it as it slowly melts down in your mouth and bite of little bits as it softens.  you  miss something if you do not eat this one.

Wheat                                  - 1 cup
Moong dal                          - 1 cup
Channa dal                          - 1 cup
Boiled rice                           - 1cup
Jiggery                                  - equal quantity of the measured powder.
Ghee                                     - 2 tbsps
Cardamom powder         - powdered from 6 nos
Cashewnuts                       10 nos fried
Chukka podi (dry ginger powder)  -1 tbsp


Roast wheat, boiled rice,moong dal, channa dal separately till nice smell comes .
Powder almost finely, measure it and keep aside .
Heat two tbsps of ghee and fry the cashews to golden colour  and mix it with the powder .
Mix the powdered cardamom to the above mixture and keep aside .
Take equal quantity of the jiggery (measurement equalto the powder .) and add water and make a syrup by heating .
Strain it and keep it in the fire till the froth appears on the top of the jiggery syrup .Simmer the flame .


Take one cup of powder in a mixing bowl and pour one ladle or more of the  hot jiggery syrup.
Mix it quickly and make laddus .
Repeat the same method with the balance powder and jiggery syrup .
Poruvilangai urundais are ready . 

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