Ulundhu Kali / Ulutham Kali | How to make Urad Dal Halwa Step By Step Recipe | Indian Cooking Challenge - July
>> Wednesday, August 15, 2012
- Padma suggested the dal to be ground as thin rava consistency (like puttu powder consistency). However I just went ahead and powdered it very fine.
- Traditionally Karupatti / palm sugar is the sweetner, though it's been replaced with jaggary or normal sugar.
- If you don't want to use gingelly oil, you can replace it with ghee and add a table spoon of grated coconut to make this dish more delicious.
- I added sugar after checking on the taste, you can ignore if you find it sweet enough. When I tasted it, I knew it is going to be a hit. Both Konda and Peddu loved it. Mine was so much better than what the cook had made for is for office. It was oozing with ghee. Whereas the real taste comes out with little ghee as well.
- Also since this doesn't require you to make a jaggary syrup, you can simply make it when the jaggary starts boiling. Add a tsp of ghee to the jaggary, this will prevent the flour from lumping together.
If your kids end up eating, I suggest you make it often. This is one of those really healthy stuff we can make for our kids.
This tastes great when it's still hot or warm. So sending this to Pradnya who is hosting my Kid's Delight, themed on Warm foods to beat the rain!