Ulundhu Kali (Urad Dal Sweet) Recipe
Description:
Ulundhu Kali, a traditional South Indian sweet, is a delightful and nutritious snack made from urad dal (white split lentils), jaggery, and a mix of aromatic spices. This dish is often enjoyed during tea time and pairs wonderfully with a hot cup of Irani chai. Rich in protein and energy, it offers a great balance of sweet, spicy, and savory flavors, making it a comforting treat.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Servings: 5
Total Time: 25 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Split) | 1 cup |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 3, pounded |
| Dry Ginger Powder | 1/2 teaspoon |
| Palm Jaggery | 1 cup |
| Water | 2-1/2 cups |
| Salt | A pinch |
| Gingelly Oil (Sesame Oil) | 4 tablespoons |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 4g |
| Carbohydrates | 30g |
| Fat | 4g |
| Fiber | 3g |
| Sugars | 15g |
| Sodium | 10mg |
Instructions:
-
Grind the Dal and Spices:
Begin by placing the white urad dal, methi seeds (fenugreek), and cardamom pods into a mixer. Grind these ingredients into a fine, smooth powder. Set the mixture aside. -
Prepare the Jaggery Syrup:
In a medium-sized pan, add the palm jaggery and water. Heat the mixture over medium flame, stirring constantly, until the jaggery dissolves completely. Once dissolved, strain the syrup to remove any impurities, then return it to the pan. -
Flavor the Syrup:
To the filtered jaggery syrup, add a pinch of salt and the dry ginger powder. Stir the mixture well and bring it to a boil. This adds a warm, aromatic flavor to the syrup. -
Add the Dal Flour:
Gradually add the prepared urad dal flour to the boiling syrup, little by little, while continuously stirring to prevent any lumps from forming. Keep stirring until the dal flour and jaggery mixture blend smoothly. -
Cook the Mixture:
As the mixture thickens, begin adding 2 teaspoons of gingelly oil at regular intervals. Stir constantly with a ladle, ensuring that the mixture doesn’t stick to the sides of the pan. Continue until the mixture thickens and begins to pull away from the pan. -
Cool the Mixture:
Once the mixture reaches a thick, dough-like consistency, turn off the flame and allow it to cool slightly. -
Shape the Kali:
Grease your hands with a bit of oil. Take small portions of the cooled mixture and roll them into medium-sized balls. Set them aside to cool completely. -
Serve:
Serve your Ulundhu Kali (Urad Dal Sweet) as a delicious snack with Irani chai or alongside Namak Para (deep-fried biscuits) for a traditional tea-time experience.
Tips:
- Jaggery: If palm jaggery is unavailable, you can use regular jaggery, but the flavor might be slightly different.
- Spices: Adjust the amount of dry ginger powder to suit your taste. Some people prefer a stronger flavor, while others enjoy a milder kick.
- Consistency: Be sure to keep stirring the mixture while cooking to avoid lumps. If the mixture seems too runny, cook for a bit longer to achieve the right consistency.
Enjoy this flavorful, protein-packed treat that combines the earthy taste of urad dal with the sweetness of jaggery and a dash of aromatic spices.
