Pottukadalai Urundai Recipe with Jaggery, a traditional Karthigai Deepam Recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. Pottukadalai is nothing but fried gram or roasted gram in English, is packed with protein, so this urundai / fried gram ladoo is the best kids friendly or toddlers finger food compared to the unhealthy chocolates or sweets. As Karthigai Deepam festival is nearing, I will be sharing some related recipes hereafter. There is nothing fancy in this recipe, I have used the same proportions from my Kadalai Urundai / Kadalai Mittai recipe. Also, I have made a collage of Karthigai Deepam Collection( 35+ recipes), if interested please check it.
Check my other Ladoo / Recipes like
- Rava Ladoo / Rava Urundai
- Coconut Ladoo
- Poha Ladoo /Aval Urundai
- Moong Dal Ladoo / Pasiparuppu Urundai
- Peanut Ladoo/ Kadalai Urundai
Pottu kadalai Urundai
Pottukadalai Urundai Recipe with Jaggery, is packed with protein, so this urundai / fried gram ladoo is the best kids friendly or toddlers finger food compared to the unhealthy chocolates or sweets.
- 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
- 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.
Recipe Video
Tips for Pottukadalai Urundai Recipe
1. Roasting the fried gram gives crispiness to the urundai, but do it in low flame.
2. Adjust jaggery as per sweetness required for this Pottukadalai Urundai Recipe with jaggery.
3. Jaggery syrup consistency is very important for this recipe. Always make this syrup / paagu in low flame only, as there is a chance to miss the syrup consistency.
4. Be alert when the syrup starts to thicken itself and keep a bowl of water nearby. When you drop a pinch of syrup in the water,
- 1st stage - the syrup dissolves in the water, if you pour this syrup to the fried gram, it does not hold the shape.
- 2nd stage - the syrup stands not dissolves, you should be able to make a hard ball.
5. I used whole cardamom, if you have cardamom powder, add 1/2 tsp of it, to the jaggery syrup.
6. Addition of dry ginger powder/ sukku lends a nice flavour and helps in digestion.
7. The mixture will be very hot, so grease your hands with powdered sugar, rice flour or cold water while rolling.
8. If it cools, it cannot be rolled, so do the rolling quickly.
9. If the mixture cools or harden, just heat it 2 to 3 minutes in low flame. The jaggery melts and loosen, so that it can be easily rolled.
10. This urundai stays good and crunchy for about 10 days, when stored in a clean jar.
Pottukadalai Urundai With Jaggery
Method for Pottukadalai Urundai Recipe
1. First, measure and keep all the ingredients ready. To a pan, add the fried gram.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
Pottukadalai Urundai Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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