Pottukadalai urundai recipe with jaggery | Fried chana dal urundai

Pottukadalai  urundai recipe a sweet made with roasted gram dal and jaggery for Karthigai Deepam.

Pottukadalai urundai is made with just 2 main ingredients Fried Gram Dal(Pottukadalai) and Jaggery(Vellam).I made by following my Kadalai Urundai Recipe. This is a easy recipe to make especially for Karthigai Deepam.

Karthigai Deepam is festival of lights, celebrated in the Tamil month of Karthigai. It is celebrated during the month of Karthigai (November-December). As a result the festival named ‘Karthigai’ after the tamil month and ‘Deepam’ is lights.

Above all, fried gram dal or pottukadalai as we call it in tamil is healthy and is a good weight gaining ingredient especially for kids. Therefore we can make it more often and store it. For instance we can make these balls the previous day and send it for kids snack box.

About pottukadalai urundai recipe:

• Make jaggery syrup: Take jaggery and water in a pan, strain to remove impurities with no consistency checks.Again add it to pan and heat it up for making jaggery syrup.
• Jaggery syrup consistency : First it will form soft loose ball then forms a firm hard ball when thrown on a vessel will give a tang sound.This is the jaggery syrup consistency we need.
• Shape into balls:Add pottukadalai, mix well until evenly distributed then shape into small balls immediately.

Variations:

• You can use this pottukadalai urundai recipe for kadalai urundai, pori urundai etc.
• In addition, you can add coconut bits for extra crunch.

Storing and Serving Suggestions:

Store in an airtight container keeps well for about 5 days in room temperature itself. I wouldn’t recommend freezing or storing in fridge for later use, the syrup may harden.

More karthigai deepam special recipes

Related recipes:

• Karupatti pori urundai
• Chocolate pori urundai
• Nel pori urundai
• Instant nei appam
• Thinai appam
• Wheatflour appam
• Rava appam

If you have any more questions on making of this pottukadalai urundai do mail me at sharmispassions@gmail.com
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Pottukadalai urundai recipe

Pottukadalai urundai recipe a sweet made with roasted gram dal and jaggery for Karthigai Deepam.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Servings14 balls

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup pottukadalai Fried Gram Dal
• ½ cup jaggery
• ¼ cup water
• a generous pinch cardamom powder
• ghee just to grease your hands

Instructions

• First, measure jaggery, add it to a pan, add water and mix it well.
• Heat it up for 2 mins,let jaggery dissolve. Strain to remove impurities.
• Measure fried gram dal and keep it ready. Heat up jaggery syrup, let it bubble and become thick.
• Next is consistency check : Keep a seperate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown here. It should form a hard ball when you roll it with your fingers.
• Switch off. After that, add cardamom powder,fried gram dal and mix well. Mix such that jaggery is evenly coated.Let it become warm enough to handle with hands.
• I used my measuring spoon to scoop out even sized balls. After few mins, finally scoop and then roll using your palms. Cool down and store in airtight container.
• Serve as a snack.

Notes

• Once the desired consistency is reached switch off and then add dal, this is to avoid the consistency to pass to next stage.
• Be careful in checking the consistency else making them into balls will be tough. 
• Be quick to shape into balls otherwise the syrup will harden
  It may harden at the end for the last few balls hence be quick.
• Incase if you are not able to form balls then heat up the mixture for a minute, jaggery will melt then you can make balls.
• Above all, this recipe is very easy to make except for the jaggery consistency check.

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How to make pottukadalai urundai recipe with step by step photo:

1. First, measure jaggery, add it to a pan, add water and mix it well.
   
2. Heat it up for 2 mins,let jaggery dissolve. Strain to remove impurities.
   
3. Measure fried gram dal and keep it ready. Heat up jaggery syrup, let it bubble and become thick.
   
4. Next is consistency check : Keep a seperate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown here. It should form a hard ball when you roll it with your fingers.
   
5. Switch off. After that, add cardamom powder,fried gram dal and mix well. Mix such that jaggery is evenly coated.Let it become warm enough to handle with hands.
6. I used my measuring spoon to scoop out even sized balls. After few mins, finally scoop and then roll using your palms.  Cool down and store in airtight container.

Pottukadalai urundai is ready. Serve as a snack.

My tips in making pottukadalai urundai recipe:

• Once the desired consistency is reached switch off and then add dal, this is to avoid the consistency to pass to next stage.
• Be careful in checking the consistency else making them into balls will be tough.
• Be quick to shape into balls otherwise the syrup will harden
• It may harden at the end for the last few balls hence be quick.
• Incase if you are not able to form balls then heat up the mixture for a minute, jaggery will melt then you can make balls.
• Above all, this recipe is very easy to make except for the jaggery consistency check.