Urad Daal Halwa/Ulundu Kali
Prep time
Cook time
Total time
Author: Ash
Recipe type: Dessert
Cuisine: Indian
Ingredients
- 1 cup split urad daal ( or you can use a mix of black split urad, green moong and white urad daal). I used ¾ cup of urad and ¼ split moong
- 6 tbsp of ghee
- ½ cup jaggery or brown sugar
- 3 cups of boiling water
- 4 cardamom, toasted, seeds taken out and powdered
- ⅓ cup finely sliced almonds
Instructions
- In a flat bottomed pan, dry roast the urad daal for about 10 minutes on simmered heat and constantly stirring. You will see that the dal will turn color and you will smell the nuttiness. Turn off the heat and let cool.
- Grind it to a fine powder.
- In a large pan, add the ghee, let it melt and add the urad flour. Toast for about 3 minutes in the ghee on simmer.
- Pour boiling water one cup at the time being cautious to take your hand away from the pan. The urad flour will soak up the water. Then add another two cups. Keep stirring and cooking on medium heat until all the water is soaked and it comes together in a ball. Add the jaggery at this point, keep stirring and incorporate for about 2 minutes.
- Turn off the flame, add cardamom powder and almonds. Mix well.
- You can make round ladoos or press them in between your palm.
Notes
This stays well in the refrigerator or counter top for a week.
You can grind the urad daal and jaggery and keep the powder in hand to make ladoos any time you want.
If you want more a crumbly ladoo, add melted ghee to the flour mixture and make ladoos.
You can grind the urad daal and jaggery and keep the powder in hand to make ladoos any time you want.
If you want more a crumbly ladoo, add melted ghee to the flour mixture and make ladoos.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/03/11/urad-dal-halwa/