Ketti Urundai

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 ;)