Raw rice | pacharisi 1 cup Samba wheat | dalia 1/2 cup Moong dal 1/2 cup Channa dal 1/2 cup Coconut 2 tblsp Dry ginger | sukku 1 tsp (for 1/2 cup flour) Cardamom powder 2 pinches (for 1/2 cup flour) Jaggery 1/2 cup (for 1/2 cup flour) Video of how to make porivilangai urundai Method:
In a pan dry roast the rice till it turns reddish brown colour. Roast this in a low flame.
Keep it aside. Add the Samba wheat also and roast this well. Ensure not to make it burnt. You can use whole godumai too.
Next add the yellow moong dal and roast it till it changes nice brown colour. You can replace with whole green gram dal too.
Finally add the channa dal and roast it to perfect golden brown. Always roast in a low flame and stir continuously.
If you have a flour mill nearby, grind this into a fine powder in the mill itself. If you have patience to grind in the mixie go ahead and grind in the mixie. Grind, sieve and again grind till you get a smooth texture. The whole quantity of ingredients yielded 3 cups of flour( approx.). I took 1/2 cup from that to make this porulvilanga urundai.
If you want to make more, make it in small batches. The jaggery syrup you can make but do not mix everything together at a stretch. When it is gets cooled, you can not make the balls. In a pan dry roast the fresh coconut till the moisture leaves and turns nice golden brown. Roast in a low flame.
Keep this along with the flour. You can use dry coconut (kopra)too and just saute for few seconds and add. If using kopra, grate them in a small grater. In a pan add 1/2 cup of powdered jaggery. Use good paagu vellam for this. Add 1/4 cup of water and melt the jaggery. Filter for impurities.
Add this back to the pan and add the sukku powder and cardamom powder. Boil the syrup till it reaches soft ball consistency. To check this, take few drops of jaggery syrup and drop it into a small bowl of water. If you bring this together and make a soft ball the consistency is perfect.
For making karthigai pori urundai we have to bring it to hard ball consistency, which is the next stage. If you make hard ball syrup for this, it is difficult to bite this after making the urundai. Once the syrup is ready add the syrup to the flour and roasted coconut mixture. Mix well quickly using a spoon. It will be warm as we are mixing it with flour. So go ahead and start making urundais/ balls out of it.
Be fast in action while making the urundais. If it becomes cold, it is difficult to make balls. Porivilanga urundais are ready.
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