Porul Vilanga Urundai – a name that might sound unfamiliar, but once you try these irresistible laddus, they’ll become a fast favorite. Made with wholesome ingredients like roasted lentils, rice, and wheat flour, these sweet treats are bursting with warmth, nuttiness, and just the right amount of spice.
About the Recipe
You’ll want to try this authentic Tamil recipe not just for the incredible flavors, but also because it’s incredibly simple to make. With just a few basic ingredients that you likely have in your pantry already, you can whip up a batch of these laddus in no time. They’re perfect for snacking, sharing with loved ones, or even gifting during festive occasions.
Why You’ll Love This Recipe
Where do I start? The roasted lentils add such an incredible depth of flavor and nuttiness. The jaggery gives them the most comforting sweetness that takes me right back to my childhood. And the spices? Well, they just tie everything together with their warm, inviting aromas. One bite and you’ll be hooked.
Cooking Tips
For best results, be sure to roast the lentils and gram until they’re evenly golden brown and fragrant – this really brings out their flavors. Also, when making the jaggery syrup, let it thicken just until it reaches a one-string consistency. This ensures the laddus hold their shape beautifully.
Serving and Storing Suggestions
These laddus make for such a satisfying snack or dessert. You can enjoy them as is, or pair them with a cup of hot chai for the ultimate indulgence. Each batch makes around 15-20 laddus, depending on size. Store them in an airtight container at room temperature for up to 2 weeks. (Total prep time: 1 hour)
Similar Recipes
- Rava Laddu
- Besan Laddu
- Coconut Laddu
- Dry Fruit Laddu
Nutrient Benefits
While without a doubt a sweet treat, these laddus do offer some nutritional perks too. The lentils provide a good dose of protein and fiber, while the jaggery is an unrefined sweetener full of minerals. The nuts also add healthy fats to keep you satisfied.
Porul Vilanga Urundai
Ingredients
- 1/2 cup Raw Rice
- 1/2 cup Bengal Gram Dal
- 1/2 cup Moong Dal
- 1/2 cup Wheat Flour
- 1/4 cup Roasted Gram
- 1 1/2 cups Jaggery
- 1/4 cup Water
- 1 tsp Sukku Podi
- 1 tsp Cardamom Powder
- 2 tbsp Ghee
- 2 tbsp Cashewnuts (crushed)
Instructions
- Dry roast the bengal gram dal, moong dal and roasted gram separately.
- Grind them to a fine powder in a flour mill.
- Soak the rice for 30 minutes and drain well.
- Spread it out under the shade to dry and grind to a fine powder in a flour mill.
- Sieve the flours well.
- Sieve the wheat flour and dry roast lightly.
- Dissolve the jaggery in water and strain.
- Gently boil the strained jaggery till it starts to thicken.
- Add all the flours and stir well.
- Remove from flame.
- Fry the cashewnuts in ghee and add to the jaggery mixture.
- Add sukku podi, cardamom powder and mix well.
- Shape the mixture into round balls and keep aside to cool.
- Store in an airtight container.
- Serve.
Frequently Asked Questions
Can I use regular white sugar instead of jaggery?
You can substitute white sugar, but jaggery really gives these laddus their signature depth of flavor and warmth. If using white sugar, you may want to add a pinch of dry ginger powder to mimic jaggery’s earthiness.
My laddus seem quite crumbly – what went wrong?
Chances are the jaggery syrup wasn’t cooked enough to thicken properly. Next time, let it simmer until it reaches a one-string consistency before adding the flours. This will help bind everything nicely.
Can these laddus be made vegan?
Surely. just swap out the ghee for a vegan alternative like coconut oil or vegan butter. Use that instead of ghee for frying the cashews too.
How long do these stay fresh?
Stored in an airtight container at room temperature, these laddus will keep well for up to 2 weeks. The flavor and texture is best in the first week though.
What are some good substitutes for cardamom powder?
If you don’t have cardamom on hand, grated nutmeg or a dash of ground cinnamon would also add lovely warmth. Or try a mix of equal parts cinnamon and ginger powder.
image credit: subbuskitchen.com
1 comment
yummy laddos.