Porul means "Meaning" (in Tamil) Vilanga means "dont know" Urundai means "ball"..When u taste this laddu you cannot make out the ingredients that it is made of and hence the name Porul Vilanga Urundai.Some people call it as Pori vilaka Urundai as this is made of Pori maavu (Rice flour).This is one of the main dish that we make at home during baby showers..When a girl is pregnant her mom makes this at home very often and sent it to her daughter..It is a nutritious pack of all the goodies..and dry ginger powder aids in digestion..Usually they make very large balls and send it to their daughter when she is pregnant.U need to break the balls and then have it in small pieces.But I made small balls to send it as snacks for my kids..
I am making it for the first time at home and usually my mom sends it when I visit her.I love this laddu the most..It tastes yummier than the normal groundnut chikkis..
This sweet is not available in normal sweet shops and it is worth making at home.Such a traditional sweet..
Please try this and let me know how it turned up too.If u have anything to add upon please drop me few in the comments section
Makes:15 or more
100 gms of par Boiled Rice/Puzhungal Arisi
50 gms of Wheat Flour
50 gms of fried groundnut/Nila Kadalai/Ver kadalai
50 gms of Roasted gram/Fried gram/Varutha Kadalai/Pottu Kadalai
2-3 nos of Cloves
1 Tbsp of grated coconut
A pinch of Elachi/Cardamom Powder
1/4 Tsp of Dry ginger/Sukku Powder
200 gms of jaggery
1 Tsp of Ghee
Keep all the ingredients ready.
Heat a pan and dry roast the par boiled rice till it gets puffed up.Stir it constinously to avoid blackening.
Transfer the roasted rice to a plate and allow it to cool down.
In the same pan dry roast the wheat flour in low flame.
Transfer it to a mixing bowl and keep it aside.
In the same pan add 1 Tsp of ghee and roast the grated coconut till it becomes dry.Keep it aside.
The roasted rice would have now got cooled.
Powder the rice to a nice powder.Keep it aside.
In a mixing bowl (U had already added wheat flour) add the powdered rice.Before adding the rice flour reserve 2 tbsp of rice flour for using it while making the urundais.
Then add Dry ginger/Sukku powder,Cinnamom/Elachi powder,Cloves,fried grated coconut.
To it add fried groundnuts and fried gram/Pottu Kadalai/varutha kadalai.
Mix them well so that the powder gets mixed well.Keep it aside
Take a wide plate and keep the reserved 2 Tbsp of rice flour in it.
In a pan add jaggery and 2 Tbsp of water.
Allow the jaggery to get dissolved completely.
Then strain the jaggery water to remove the impurities.
Again transfer the pure jaggery water to another wide pan and heat it.
Add few drops of ghee and mix well.
Heat it till it attains ball consistency.Switch off the flame just 1 minute after it attains ball consistency.
Immediately add the flour mixture (wheat+rice+nut+gram).Give a quick stir.The mixture turns hard too quick.So act at quicker pace.
Dust ur hands with the rice flour (reserved earlier).
Take a small portion of the mixture and make a small ball by dusting with the rice flour.make it soon as the mixture turns hard at a quicker rate.
Or if the mixture dries up soon and u are unable to make balls then have it as such hard blocks!!
Alternatively u can transfer the mixture to a thick clean cotton cloth.then gather the cloth in the shape of the ball and press nicely to form a large ball.Then take off the cloth..Break the balls and have it..
Store the balls in air tight container.They taste good even after a month!!(when made well!!)
- Instead of Wheat flour U can use whole wheat too.Then fry the wheat and make it into smooth powder.
- U can powder the cloves and add to the mixture.
- If the mixture had turned hard and u want to have it in the ball form then boil few jaggery water and add to it.Dust few quantity of rice flour and try making balls.(then the laddus willn't stay good for longer days!!)
- The quantity of groundnuts and fried grams can be varied.
- Roast the coconuts nicely so that the snack stays good for long days.
- If u want the ball to be little soft then switch off the jaggery water when it turns soft ball consistency.
- If u could not make small balls then add the mixed mixture on a clean cloth and tie it well so that it is in the shape of a big ball.Take off the cloth and tighten the ball with dusting in rice flour.Break the ball when u want to eat it and have it in small blocks!!
- The consistency of the jaggery water is more important.
Sending it for TST