For the second day of Three ingredients recipes, I have a delicious ladoo from Tamil Nadu. When girls attain puberty, it is a must to make ulundhu kali / urad dal halwa. The main ingredients of the kali are urad dal, palm jaggery and sesame oil. All these three helps to strengthen bones and relieve pain during the period. I don’t remember mom making this but my aunt made it for my sister. So when there was a challenge for ICC, I took part and made Ulundhu Kali. I remember making this for myself when I was suffering from terrible back ache with the flour aunty gave. Then I made it myself and Sruti had it daily for 30 days. I was so afraid that she would hate it, but to my great relief she loved it and made my job easier. After a while even I got bored of making the kali, but the ingredients can be incorporated into any recipe. That is when I made cookies and ladoo out of the flour. I also added the sesame oil and palm jaggery so that the essence of the kali remains even with other recipes.
You can get ulundangali flour easily in stores, but I prefer to make my own. Some use only urad dal and some use a combination of urad dal and raw rice. I always add rice to the flour. and also use dal with the skin. Adding cardamom gives it a nice flavour, so don’t skip. If making in large quantities, then roast the ingredients and powder it in a flour mill. It saves a lot of work. If the flour is readily available, it takes just 5 – 10 minutes for making kali or the ladoos. I will share my cookies sometime later.
Even though the flour is ground after roasting the ingredients, it is better to roast it again for making the ladoos. It gives a nutty aroma and makes the ladoos so full of flavour. The recipe I am giving below is pretty basic, but you can add some ingredients to increase the flavour and taste. Nuts, grated toasted coconut are nice additions. As for the palm jaggery, I always make syrup out of it and have it in the fridge. As you know palm jaggery / karupatti has impurities and so it should never be added o the recipe as it is. Grating the jaggery every time we need is quite a job, so whenever I buy palm jaggery, I add it in a pan with water and let it stand for an hour or two to soften it. Then when you heat it, it readily dissolves creating a thick syrup. While still hot, pass it through a sieve to remove all the impurities. Once cool, store it in jar and refrigerate. This won’t crystallise on refrigeration. So it will always be ready to use. Do not add too much syrup, because the ladoos would be soft and wont set. Very little syrup will make it crumbly. So add little by little and make ladoos as you go.
Ulundu kali flour – 1 cup
Gingelly oil – 2 tbs
Thick Palm Jaggery Syrup – 2-3 tbs
For The Flour:
Urad Dal with Skin – 1 cup
Pacharisi/ Raw Rice – 1 cup
Cardamom – 5-6
For The Flour:
Roast all the ingredients separately.
Grind to a fine powder in mixer jar and store in a box.
Use it when needed.
For The Ladoos:
In a pan heat oil and add the flour.
Roast it until aromatic and it changes colour slightly.
Remove from stove and add the syrup in batches.
Mix well until it gets to a crumbly dough like consistency.
When warm, take pinches of the dough and shape into ladoos.
Allow them to cool completely before storing them in air tight box.