After finishing Varalakshmi Vrath, the coconut placed in the kumbum has to be used to prepare a sweet. I had paneer, mawa and dates at hand and so I prepared these delicious balls including all the ingredients. The usual thengai urundai doesn’t contain paneer or dates in it. But after tasting these I will never miss adding them in the future. At first I started preparing burfis but after I poured the mix into the tin and waited for it to set, I was disappointed. It didn’t become firm ( I didn’t have patience. If left for 2hours, it would have made great burfis too!!) So I removed it from the tin and made these cute balls and place it on a plate. I allowed it to air dry for 2 hours and they became firm. When you take a bite, it is crispy on the outside and slightly juicy and syrupy inside. We loved it. I also shared it with my SIL and FIL when I visited them.
Yields 80-85 small urundai
Grated Coconut-3cups (loosely packed)
- In a saucepan, take coconut, paneer, mawa, milk and cardamom powder.
- Stir until well combined.
- Heat the mixture and bring it to boil.
- Simmer and cook until the coconut is cooked in the milk and the mixture is almost dry.
- Add sugar and dates.
- Keep on stirring until the mixture is thick. Be careful because it splutters a lot.
- To avoid spluttering cook on low flame.
- Add ghee and cook until the ghee separates and the mixture no longer sticks to the sides.
- Transfer the mixture onto a large plate and allow it to cool.
- Once cool, shape it into small round balls.
- Arrange on a tray and allow it to set.
- At first the balls will be very soft but after 2hours, they will dry and become firm.
- Store in air tight jar.