Ingredients
Moong
Dal (skin removed) - 1kg
Jaggery
- 600gm
Bengal
Gram Dhal (Pottukadalai) - 40gm
Toasted
Diced Coconut - 40gm
Cardamon
Powder - 1 tsp
Sesame
Seeds - 1 tsp
Ketti Urundai Preparation Method
Roast
the Moong Dhal and grind it to a fine powder.
Mix
Moong dal poweder, bengal gram dhal, diced cocunt, sesame seeds and cardamom
powder in a bowl.
Melt
jaggery with small amount of water (1/2 cup) in low heat. Then strain the
impurities. Again bring the mixture back to boil stage until you get a soft ball
stage liquid. Then remove from heat and allow it to cool slightly.
Finally
add the melted jaggery to the mixed dhal in small amounts. Then roll the
mixture like balls by grasping the flour in your palms.
Sweet
Ketti Urundai is ready to serve. This can be stored for one month.
Note:
Hot Jaggery will burn your hand so before pouring it to the flour slightly cool
it.
The
balls will get hard with time so be careful while eating ;)
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