Ingredients

The following ingredients have 4 Servings
  • 1 Cup Fried Grams / பொட்டுக்கடலை
  • ½ Cup Jaggery / வெல்லம்
  • ¼ Cup Water / தண்ணீர்
  • 4 Crushed Cardamom / ஏலக்காய்
  • 1 Pinch Dry Ginger Powder / Sukku / சுக்கு
  • 1 tsp Ghee / நெய்

Instruction

  • First, measure and keep all the ingredients ready.  To a pan, add the fried gram.
  • Dry roast it for 3 to 4 minutes in low flame, ensure not to burn it and set aside. In a pan, add the jaggery and pour the water.
  • Heat in low flame till the jaggery completely dissolves. Then, add the crushed cardamom and dry ginger powder. First bubbles appear and the jaggery syrup starts to thicken. Keep water in a small bowl readily to check the syrup consistency. Pour 2 drops of jaggery syrup in the water, if it dissolves the syrup is thin. If it stands firmly in the water, then try to roll into a ball.
  • If you are able to make a hardball, then it’s the right consistency.  Place a filter and pour the jaggery syrup over the fried gram to remove the impurities.
  • Mix quickly with the ladle. If it cools down, it cannot be rolled. But this mixture can be re-heated again in very low flame for a few minutes, the jaggery melts and it can be rolled easily.
  • Pour very little ghee to the mixture and give a quick mix. Take a small portion and start rolling into balls. Once it cools down store it in an airtight container and it stays good for about 10 days.
  • Try this Pottukadalai Urundai Recipe with Jaggery for this Karthigai Deepam Festival.