Ulundhan kali is a healthy and delicious sweet prepared with black urid dal, raw rice, palm jaggery and gingely oil. All our traditional sweet dishes have included just 3 or 4 ingredients which are easily available in our kitchen. It's a yummy and healthy dessert, and more nutritious too.
How to prepare the flour for Ulundhan kali
Step one is grinding the flour. We usually grind the flour with split black urid dal and raw rice. You can also use whole black urid dal and raw rice both the varieties taste good. Just sun dry the rice and dals for 2 hours and then grind it in the mill.
One of the best things about this ulundhankali flour is you don't have to stand and roast the dals and rice. Grinding the dals and rice in a mixer jar won't give you a smooth flour. So try to grind it in the flour mill. After grinding the flour, make sure to cool down and store it in an airtight container in a dry place.
Measurements for Ulundhan kali
Before we start preparing the perfect kali, I'm going to tell the important measurements for it. If you know the correct ratios, you can prepare the kali easily without any difficult works. Start by measuring the flour, for 1 cup flour you have to add 1.5 cups palm jaggery and 1.25 cups of water. In my hometown for puberty function, we prepare this kali in a large amount and I learnt these measurements from one of the cook who is expert in preparing this kali. After that I follow these measurements and it is perfect. My husband always recommends me to follow the exact recipe for the first time you try it, then make changes as you like it. If you are doing this kali for the first time, try to follow the exact measurements without any changes. I forgot to tell the measurements for gingely oil. For 1 cup flour, it requires 1/2 cup to 3/4 cup oil, but you can increase because it tastes good if you add more oil.
How to prepare Kali
For kali make sure you are using an appropriate heavy bottomed kadai. Don't substitute a light weight pan or a pressure cooker. Usually kali is prepared in a uruli which will take longer to cook, but it gives perfect results. The palm jaggery is crushed well with a mortal and then dissolved in water. Then it is strained to remove the impurities. Now the palm jaggery is boiled in a heavy bottomed kadai and then the grounded flour is added to it. No need to stir immediately as we do for arisi upma. Allow the flour to cook in the palm jaggery for 10 to 15 minutes. After 10 minutes, add gingely oil and stir it quickly and continuously for a few minutes. The flour bond together easily and quickly when they are done without any lumps. To test it, roll a small ball with your finger. You can able to roll it without sticking to your fingers. Don't take any short cut methods for cooking the flour because this method is so easy and you won't get mistakes if you are following the exact measurements, steps and time. Also, do not replace the ingredients as you like it. Now we will see Ulundhan kali with step by step methods and a short video.
Check out my other recipes with Black Urid Dal
- Black Urid Dal Dosa
- Pepper Dosa
- Black Urid Dal Rice
- Ellu Idli Podi
- Small onion Black Urid Dal Chutney
- Black Urid Dal Kanji
- Brinjal Chutney with Black Urid Dal
Uludhan Kali with step by step photos
Prep time : 10 minutes
Cook time : 25 minutes
Yields : 20 medium balls
Category : dessert
Author : Muthulakshmi Madhavakrishnan
- 1 cup ulundhu kali flour
- 1.5 cup palm jaggery
- 1.25 cups water
- 3/4 cup gingely oil
Measure and keep all the ingredients ready. Here I have used 400 grams flour, 450 grams palm jaggery and water.
Take a vessel, add powdered palm jaggery. Pour 1 cup water and keep in low heat allow it to dissolve completely.
When it dissolves strain it in a deep, heavy bottomed using a strainer. Add the remaining 1/4 cup water to it and allow it to boil again.
When it starts to boil, add 2 tbsp ginely oil and reduce the heat to low and add the kali flour. No need to mix it immediately. Let them cook for 10 minutes.
Traditionally wooden thuduppu is used for stirring and mixing the kali. After 10 minutes, add some more oil and stir it rapidly and continuously using a wooden ladle.
Now the kali flour becomes thicker and it will form a ball and will come without sticking. Take a small ball and roll it with your fingers. If it is easy to roll without sticking to your fingers turn off the heat.
This is the correct stage when the kali is done. Allow it to cool for 10 to 15 minutes. Grease your palm with gingely oil and prepare medium balls.
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