Porul - meaning,Vilanga - cannot understand, Urundai - balls", which denotes that, one cannot make out the ingredients that has gone into the making of this laddu. "Porivilanga" in due course time. Though it is very hard to bite, it is tasty and healthy as we are not using ghee/butter or refined sugar.
Ingredients:
Method:
Note: Since the pictures are too big I have not posted them.
| Yield | 12 |
| Preparation Time | 5 mins |
| Cooking Time | 20 mins |
Ingredients:
| Bengal gram dal(Channa dal) | 1/2 Cup |
| Moong dal | 1/2 Cup |
| Parboiled rice | 1 handfull |
| Grated Coconut | 2 tablespoon |
| Grated Jaggery | 1 Cup |
| Water | 1 ladle |
| Caradmom powder | 2 teaspoon |
Method:
- Heat a pan, add channa dal and fry till it becomes golden brown color. Take the fried dal aside.
- Again add moong dal and fry till it becomes golden brown color. Take this aside
- Add parboiled rice, and fry it till it starts to sputter and take this aside
- Finally add grated coconut and fry it till it becomes red. Remove the fried coconut from flame and keep it aside
- Take all the dals and rice in a mixer
- Grind the dals and rice to a coarse powder
- Take the ground coarse powder in a plate and add cardamom powder and mix well
- Add water to the pan, when the water starts to boil, add grated jaggery and allow it to dissolve
- Add the grated coconut and stir occasionally to get a stone consistency
- Take a bowl of water, add a drop of jaggery juice. The jaggery syrup should not dissolve and if we take the jaggery syrup from water, it should not stick on to our fingers and should be able to roll like a ball. This is the correct consistency of the jaggery syrup
- Remove the jaggery juice from the flame and pour it in the plate having the ground coarse powderWith a spoon or edge of the spatula, mix the jaggery syrup with the ground powder.
- Immediately, using our hands we need to take some quantity of the mixed ground powder-jaggery mixture and make it to a ball
- Repeat the above steps and make the remaining balls
- The scrumptious and nutritious Porulvilangai Urundai(Porivilangai Urundai) is ready to serve
Note: Since the pictures are too big I have not posted them.
