Godhi hittina Unde

Here is another recipe learnt from my granny. Another one in the Unde or Ladoo series!
This according to me is quite healthy. Why? Because we’ll be using wheat flour. And wheat is healthy! Instead of sugar, we are using jaggery, which again is healthy. Other than wheat flour and jaggery we adding ghee, some dry fruits which again, as we all know, are loaded with nutrition. So we have enough reasons to indulge.. So let’s go ahead guilt-free!


I have mentioned all the ingredients in my introduction to the dish… here I will be mentioning it again with quantities. With this quantity you can make about -40 ladoos or undes.

2 cups powdered Jaggery
3 cups Wheat flour or Atta
2 tbsp dry coconut or kobri, grated
4 tbsp almonds, blanched and slivered
(You can go ahead and use whatever dry fruits you want)
1/4 tsp elachi or cardamom powder
and GHEE (1 tsp + 2-3 tbsp)

And proceed this way

Place the jaggery in a vessel and pour enough water to almost drown it.


In a kadai, fry the kobri in 1 tsp ghee till golden brown. Move it to a plate/bowl. Then lightly fry almonds in ghee. Remove it off heat and add it with kobri. On top this add the elachi powder.

Now add wheat flour to the kadai. Also add the ghee. Fry till wheat flour is fragrant and light brown in color. Once done, remove it off heat and spread it on a plate. Spread the kobri-almonds on top of the flour.

Now, comes the turn of jaggery. In the same kadai, heat the jaggery along with the water. We need to get a nice jaggery syrup.

How do we know when to stop heating the syrup? Well, my granny says, take a bowl of water and add some of the syrup into it. If it doesn’t dissolve in water, its good to go.

As soon as the syrup is ready, the following steps needs to be done without taking any break.
1. Add the flour, kobri-almonds to the jaggery syrup.
2. Mix it well
3. Keep some milk in a small bowl. Wet your fingers with milk and jump into action. I mean, start making small balls. image

Let the unde or balls cool down till they are hard as rock on the exterior. It is all ready to savored. So, Enjoy!!

P.S. This unde has really long shelf life. Keep it stored in an air tight container and enjoyed for long time.



Thepla is a dish which has its origin from Gujarat. If I did not know the name I would probably call it a flavorful chapati.

Thanks to a friend at work for sharing this yummy recipe. It is a sure shot keeper.


2 cup wheat flour
1 cup gram flour / besan
1/2 tsp turmeric powder
1 tsp jeera / cumin seeds
1 tbsp Kasturi Methi, crushed between your palms
2-3 tsp oil
Salt to taste

What next?
Take about 1/4 cup water in a mixing bowl. To this add salt. With help of a spoon dissolve the salt. Now add the remaining ingredients and make a dough of chapati consistency. This is how the dough should look


Next, make small balls and roll them to get round discs. Heat the tawa. Once heated, place the discs on the tawa and cook them. You could brush it with oil/butter/ghee. Cook them till you see them turn light brown then flip and cook the other side as well. When done this how the thepla will look.


Repeat the process to make more theplas.


Enjoy your thepla with curds/pickle/gravy. I relished mine with Alu-matar-paneer.