Fried Gram / Pottu Kadalai Urundai

Fried Gram / Pottu Kadalai Urundai recipe with step-by-step photos. Pottu kadalai urundai is a very simple yet delicious South Indian sweet prepared using fried gram and jaggery syrup. This Pottu kadalai balls recipe is the best Summer-time snack since it is high in protein, low in fats, and easy to make! Not only it is healthy but it also satisfies all of your sweet cravings. So friends, try this easy and healthy snack and share your comments!

finally, you may also like my other healthy snack recipes like Black Gram Ladoo, Banana Oatmeal Cookies, Vazhaipoo Vadai, Tuna Cutlets, Roasted Masala Peanuts, Vegetable Cutlet, Chocolate Chip Cookies, Dry Fruit Balls, Oven Baked Potato Wedges, Oatmeal Blueberry Muffin, Fruit, and Nut Choco Bar and Fruit Sandwich

Fried Gram / Pottu Kadalai Urundai 2021-04-11 04:21:43

Fried Gram / Pottu Kadalai Urundai

Serves 6
Prep Time: 00:05
Cook Time: 00:10
Total Time: 00:15

Ingredients

• 130 grams Fried Gram / Pottukadalai / Porikadalai
• 100 grams Jaggery
• 1/4 cup Water
• A pinch Salt
• 1/4 tsp Dry Ginger Powder
• 1 tsp Ghee

Instructions

• Dry roast the fried gram / pottu kadalai over low heat for one to two minutes or until crisp. Ensure not to burn it and keep it aside.
• In a heavy bottomed pan, heat jaggery with water.
• Once jaggery dissolves, filter through a metal strainer to remove any impurities and continue heating.
• Once the syrup turns frothy and thick, check the consistency.
• (Keep water in a small bowl readily to check the syrup consistency. Pour 2 drops of syrup in the water. If it stands firmly in the water, then try to roll into a ball. If you are able to make a softball, then it’s the right consistency as shown in the picture.)
• Add the fried gram and mix well.
• Then add salt, and dry ginger powder.
• Finally add ghee and mix well until it becomes thick.
• Switch off the heat and immediately transfer the mixture to the ghee greased plate and keep it aside for 2 to 3 mins.
• Once the mixture cools slightly, grease your hands with ghee and make balls out of the mixture.
• If the mixture cools, it will harden, so make balls when the mixture is warm. In case, if it hardens, you can reheat it slightly.
• Once the fried gram Urundai cools down store it in an airtight container and it stays good for about 10 days.

By Santhi Therese
The Indian Claypot

Dry roast the fried gram / pottu kadalai over low heat for one to two minutes
or until crisp.

In a heavy-bottomed pan, heat jaggery

with water.

Once jaggery dissolves,

filter through a metal strainer to remove any impurities

and continue heating.

Once the syrup turns frothy and thick, check the consistency.

(Keep water in a small bowl readily to check the syrup consistency.
Pour 2 drops of syrup into the water. If it stands firmly in the water,
then try to roll into a ball. If you can make a softball, then it’s the right consistency
as shown in the picture.)

Then add the fried gram and mix well.

Then add 1/4 tsp dry ginger powder.

and salt

Finally, add ghee and mix well until it becomes thick.

Switch off the heat and immediately transfer the mixture to the ghee greased
plate and keep it aside for 2 to 3 mins.

Once the mixture cools slightly, grease your hands with ghee and make balls out of the mixture. If the mixture cools, it will harden, so make balls when the mixture is warm. In case, if it hardens, you can reheat it slightly.

Once the fried gram Urundai cools down store it in an airtight container and it
stays good for about 10 to 15 days.