Porivilangai UrundaiThe name of the sweet ball means that the consumer may not know what it consists of. Usually it is very hard and needs to be broken using even a hammer sometimes! The traditional recipe has many nutritious ingredients.
Dry roast each of the following separately
Whole wheat : 200 gm
Parboiled rice: 200 gm
Channa Dal: 100 gm
Moong Dhal(Green Gram): 100 gm
Barley: 50 gm
Javvarisi(sabudhana): 50 gm
Dry ginger: 1/2 inch piece
Grind to a fine powder in the mill.
Cut small pieces of a coconut and roast it in a tablebspoon of ghee. Mix it in the powder.
Make thick syrup with 1 kg of Jaggery.
Method to make thick syrupHeat grated jaggery with 2 tbsp of water. |When it melts strain it to remove dirt in it and heat in a thick bottomed pan again. When it starts boiling and gives off nice flavour and starts bubbling, put a drop in a small bowl of water to check if it is ready. If you are able to make a small ball out of the cooled drop, it means the syrup is ready.
Take it off the heat and mix in the powder while stirring continuously.
You should make balls of the dough, dipping your hand in cold water now and then to make the hot dough bearable for your skin.
Keep them on a plate to cool and store in airtight jars.