Ulundu urundai is a healthier snack of other ladoo recipes. It tastes similar to rava ladoo and kids wont even know it. I have shared two ways – jaggery and sugar version.
Urad dal ladoo is good for women especially. Mom says it strengthens you and best to avoid back pain.
I made this same way as my rava ladoo recipe on this site, and perfect as snack among kids snack recipes.
[feast_advanced_jump_to]Ingredients
Ulundu (Tamil word) is for urad dal or black gram commonly, I used white whole urad dal.
- Jaggery or Sugar
- Ghee (Clarified butter)
- Cardamom
See recipe card for quantities.
Video
Is video more your thing? Watch ulundu ladoo video in Youtube.
Substitutions
You can use any urad dal variety. With skin or without, whole as well as split. Similarly, Urad dal flour from shop also is good to go. Equally important thing is you have roast patiently to ensure it is roasted well thoroughly. Only in low flame to ensure perfect tasting ladoos.
Variations
As you see you can choose your favorite sweetener. White sugar or un refined, palm jaggery, regular jaggery etc.
I used white sugar and organic jaggery powder.
See this Ulundhu kali recipe on my website!
Storage
This stays good for a month in Shelf. Upto 3 months in refrigerator.
Top tip
- You should make sure to roast the urad dal well until all of them are roasted through inside out. How to check this? Pop one in mouth and it should be crispy, not hard and give wierd raw urad dal taste.
- This can be achieved only by roasting it patiently in low flame. Maximum medium flame, not more than that.
- The ratio is equal amount of sugar for urad dal quantity. It will be on sweeter side like any other ladoo, if you want, you can reduce up to ¼ cup, not below that.
- My jaggery was pure enough, I am not sure how to make ladoo with jaggery syrup. Though you can make it, it wont be keeping good for long. I suggest my ulundhu kali recipe instead.
- The ghee should be hot so that it helps in shaping and holding it’s shape as it cools down. Jaggery version needs very less ghee, so add little by little to ensure you do not add more.
- My sugar version had more ghee, I could have saved from adding 2 teaspoon But just the texture was different, otherwise no harm.
- Depending upon the jaggery variety, the texture may be more loose and sticky.
Recipe card
Ulundu urundai recipe
Ingredients
Sugar version
- 1 cup Urad dal I used whole white urad dal
- 1 cup Sugar or Jaggery powder
- ¼ Cup Ghee Plus 1 to 2 teaspoon (Must be hot)
- 2 Cardamom
Jaggery version
- 1 cup Urad dal
- 1 cup Jaggery powder I used organic jaggery powder
- 2 tablespoon Ghee Plus 1 to 2 teaspoon (Must be hot)
- 2 Cardamom
Instructions
- Heat a pan firstly and start roasting urad dal.
- Roast in low flame with constant stirring to ensure even roasting.
- Once roasted though inside evenly, remove in a plate for cooling.
- After that, powder it finely. It should be really fine flour like a talc. If needed you can even sieve and powder.
- It takes a while to attain such texture. So ensure you wipe the sides in between and give some time for the mixer to cool it down. Otherwise it may over heat.
- Transfer to a mixing bowl.
- Powder sugar or jaggery with cardamom seeds.
- Add it to the mixing bowl along urad dal flour
- Melt ghee until it is hot.
- Add ghee one tablespoon first and mix. Add little by little until you could make the mixture hold it's shape when you press inside your palms.
- If white sugar, the ghee is almost 3 tablespoon If Jaggery, it's 1 tablespoon plus 2-3 teaspoon
- Mix well and make ladoos before it cools down.
Video
Notes
- Add ghee carefully 1 teaspoon at a time to ensure you do not add more. If needed more than mentioned, you can add more ghee to hold it shape.
- Some jaggery variety will be moist when ground. So it may need less ghee. Take this guidance and adjust accordingly.
Stepwise photos
1. Heat a pan firstly and start roasting urad dal.
2. Roast in low flame with constant stirring to ensure even roasting.
3. Once roasted though inside evenly, remove in a plate for cooling.
4. After that, powder it finely. It should be really fine flour like a talc. If needed you can even sieve and powder.
5. It takes a while to attain such texture. So ensure you wipe the sides in between and give some time for the mixer to cool it down. Otherwise it may over heat.
6. Then transfer to a mixing bowl.
7. After that, powder sugar or jaggery with cardamom seeds.
8. Add it to the mixing bowl along urad dal flour.
9. Melt ghee until it is hot.
10. Add ghee one tablespoon first and mix.
Add little by little until you could make the mixture hold it’s shape when you press inside your palms.
11. If white sugar, the ghee is almost 3 tablespoon If Jaggery, it’s 1 tablespoon plus 2-3 teaspoon
12. Mix well and make urundai/ ladoo before it cools down.
Store in air tight container.
Enjoy as mid morning snack, after school snack or post workout snack.
The post Ulundu Urundai Recipe, Urad dal ladoo appeared first on Raks Kitchen.