Ingredients

The following ingredients have 2 Servings
  • 1 cup urad dal / ulundu
  • 1 cup palm jaggery (you can also use normal jaggery or sugar)
  • 1/2 cup clarified butter / ghee

Instruction

  • Heat a kadai and roast the urad dal on a medium flame. Roast until it is golden brown in color.
  • Allow the dal to cool down. Once the dal is cool, powder it to a fine powder.
  • Next powder the palm jaggery by adding some of the urad dal powder. This helps to easily powder the jaggery.
  • Mix the urad dal powder and jaggery powder well.
  • Heat the ghee till it melts.
  • Add the melt ghee to the powder.
  • Mix thoroughly to combine.
  • Grease your palm and make small balls while the mixture is still warm.
  • You can store this for a week in an air tight container. But it is best to relish it fresh within the first 2 days.