Ulundu Kali is authentic south Indian dessert. Its traditionally given to women during puberty and mensuration to help build strength.
Ingredients:
Urad dhal (black lentil) is known for its health benefits. It contains 25g of protein in every 100g.
Some nutition info about Urad dhal (reference - Wiki) : Black gram is very nutritious as it contains high levels of protein (25g/100g), potassium (983 mg/100g), calcium (138 mg/100g), iron (7.57 mg/100g), niacin (1.447 mg/100g), Thiamine (0.273 mg/100g), and riboflavin (0.254 mg/100g).[3] Black gram compliments the essential amino acids provided in most cereals and plays an important role in the diets of the people of Nepal and India.
Steps to make: (Check photos below)
Step 1: One easy way to make and enjoy Ulundu kali whenever needed is to dry roast Urad dhal and powder with elachi. Store in an air tight container.
Then when you need it go for the below steps: :-)
Step 2: Heat a vessel and add 3tbsps of water and bring to boil. Take Karupetti as needed and add the karupetti to the boiling water.
Step 3: Once karupetti is completely dissolved in water, add the urad dhal powder and add the gingelly oil.
Step 4: Mix the ingredients well until you get the consistency to make small balls. Turn off the stove or bring it to low flame when you mix.
Step 5: Once the ingredients are mixed, make into small balls as shown.
Optional Step : Roast cashews in little ghee and place it on each piece.
Ingredients:
- Urad Dhal
- Karupetti(unrefined palm sugar)
- Gingelly(Sesame) oil
- Elachi
Urad dhal (black lentil) is known for its health benefits. It contains 25g of protein in every 100g.
Some nutition info about Urad dhal (reference - Wiki) : Black gram is very nutritious as it contains high levels of protein (25g/100g), potassium (983 mg/100g), calcium (138 mg/100g), iron (7.57 mg/100g), niacin (1.447 mg/100g), Thiamine (0.273 mg/100g), and riboflavin (0.254 mg/100g).[3] Black gram compliments the essential amino acids provided in most cereals and plays an important role in the diets of the people of Nepal and India.
Gingelly oil(sesame oil) is added to bind Urad dhal and
karupetti and give a good consistency and texture. Here are health benefits of
Gingelly Oil : http://www.livestrong.com/article/127366-benefits-gingelly-oil/
Karupetti(unrefined palm jaggery) is added as sweetener.
Steps to make: (Check photos below)
Step 1: One easy way to make and enjoy Ulundu kali whenever needed is to dry roast Urad dhal and powder with elachi. Store in an air tight container.
Then when you need it go for the below steps: :-)
Step 2: Heat a vessel and add 3tbsps of water and bring to boil. Take Karupetti as needed and add the karupetti to the boiling water.
Step 3: Once karupetti is completely dissolved in water, add the urad dhal powder and add the gingelly oil.
Step 4: Mix the ingredients well until you get the consistency to make small balls. Turn off the stove or bring it to low flame when you mix.
Step 5: Once the ingredients are mixed, make into small balls as shown.
Optional Step : Roast cashews in little ghee and place it on each piece.
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