P.J.
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Ketti Urundai ----
Ingredients
Moong Dal (skin removed) - 1kg
Jaggery - 600gm
Bengal Gram Dhal (Pottukadalai) - 40gm
Toasted Diced Coconut - 40gm
Cardamon Powder - 1 tsp
Sesame Seeds - 1 tsp
Ketti Urundai Preparation Method
Roast the Moong Dhal and grind it to a fine powder.
Mix Moong dal poweder, bengal gram dhal, diced cocunt, sesame seeds and cardamom powder in a bowl.
Melt jaggery with small amount of water (1/2 cup) in low heat.
Then strain the impurities. Again bring the mixture back to boil stage until you get a soft ball stage liquid.
Then remove from heat and allow it to cool slightly.
Finally add the melted jaggery to the mixed dhal in small amounts.
Then roll the mixture like balls by grasping the flour in your palms.
Sweet Ketti Urundai is ready to serve.
This can be stored for one month.
Source: Narayanan Dharmaraj
Ingredients
Moong Dal (skin removed) - 1kg
Jaggery - 600gm
Bengal Gram Dhal (Pottukadalai) - 40gm
Toasted Diced Coconut - 40gm
Cardamon Powder - 1 tsp
Sesame Seeds - 1 tsp
Ketti Urundai Preparation Method
Roast the Moong Dhal and grind it to a fine powder.
Mix Moong dal poweder, bengal gram dhal, diced cocunt, sesame seeds and cardamom powder in a bowl.
Melt jaggery with small amount of water (1/2 cup) in low heat.
Then strain the impurities. Again bring the mixture back to boil stage until you get a soft ball stage liquid.
Then remove from heat and allow it to cool slightly.
Finally add the melted jaggery to the mixed dhal in small amounts.
Then roll the mixture like balls by grasping the flour in your palms.
Sweet Ketti Urundai is ready to serve.
This can be stored for one month.
Source: Narayanan Dharmaraj
