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!
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Ingredients

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.

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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.
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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.

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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.
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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.
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Ugadi

Warm wishes for a very Happy Ugadi to you.

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I made a sumptuous lunch on the occasion of Ugadi. Here is all that I made…

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And of course

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I’m going to share the recipe of all these dishes, starting with Bele Holige.

Ingredients
1.5 cup Maida
1.5 cup Chiroti Rawa ( super fine sooji rawa)
A pinch of salt
1/4 tsp turmeric powder
Lots of oil

Rice flour for dusting

For the filling
2 cups Toor dal
1/2 cup grated coconut
2 cups tightly filled powdered jaggery
A pinch of cardamom powder

And a baking sheet

Now begins the process…
The process consists of three steps –
1. Preparing the outer covering, called kanka
2. Preparing the filling, hoorna
3. Getting the kanka and hoorna together

Let’s begin with kanka. In a mixing bowl, take the maida, rawa, turmeric powder and salt.
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Make a dough of chapatti consistency by adding water.
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Once the dough is ready, add water so that the dough is soaked in it. Keep the dough soaked in water for 2-3 hours.
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After 2-3 hours, pour out the water. Knead the dough well. Say for about 5 mins. Then add 1/2 cup of oil and knead it again.
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The dough will absorb all the oil. Again add about 1/4 cup of oil and keep kneading till the oil is completely absorbed. Then soak the dough in oil.
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Keep it covered till used. Now Mr. kanka is ready!

Next, Hoorna. Wash the toor dal and pressure cook it with sufficient water. Dal should not be overcooked. After pressure cooking if you have excess of water left, put the dal through colander and save the water for rasam. My dal cooked just right. No excess water.
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In a mixer jar, add coconut and grind it into powder. Now, add in the jaggery and grind it again. To this add the dal and grind again to get smooooth paste.
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Heat a heavy bottomed pan and the dal paste. Keep stirring until it leaves the sides of the pan and becomes like halwa. Let it cool.
Once cooled, make small balls with the hoorna. Step 2 complete!
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Finale. Take small-sized kanka. Spread it across your left palm using your right hand. Place the hoorna in the middle.
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I could not take a pic of the next step so will try to explain with words. Right now, your left hand it below and your right hand is above it holding the hoorna, just invert it. Your right hand is below holding the hoorna and your left hand above it. Slowly move the kanka with your right thumb so that it forms a covering over the hoorna. Using your left hand try to cover the maximum part of the hoorna by smoothing the kanka. Now invert it back and cover the remaining part of hoorna with the kanka. So now the kanka is completely covering the hoorna and looks like this. And yes, a picture speaks a thousand words!!
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Take the baking sheet. Sprinkle the rice flour on it. Dust the kanka-covered hoorna with the rice flour and placeĀ it on the baking sheet. With help of a rolling pin, roll it into a thin chappati.
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Remove the chappati from the baking sheet and place it on the heated tawa. Heat it on the tawa so that each side gets a light brown color. Repeat for the remaining kanka and hoorna.
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Serve the holige with ghee or hot milk. And…. Enjoy!
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