Green Gram Sweet Sundal is one of those comfort foods that brings back childhood memories of festival celebrations. This simple yet delicious recipe transforms humble green gram into a sweet treat that’s both satisfying and nutritious. The combination of earthy green gram with sweet jaggery creates the perfect balance of flavors. What I love most about this recipe is how it uses natural ingredients to create something truly special. It’s a wonderful way to enjoy legumes in dessert form, and the aroma of cardamom makes your kitchen smell amazing while you cook.
About the Recipe
You should surely try this Green Gram Sweet Sundal because it’s a perfect blend of health and taste. Unlike regular desserts loaded with refined sugar, this recipe uses jaggery which adds minerals and a deeper flavor. The protein-rich green gram makes it more filling than typical sweets. It’s also surprisingly easy to make with just a few pantry ingredients. This recipe works wonderfully for festivals, potluck dinners, or when you want to serve something unique to guests. The best part? You can feel good about serving this to kids since it’s packed with nutrition.
Why You’ll Love This Recipe
This recipe will win your heart for so many reasons. First, it’s incredibly forgiving for beginners – you can’t really mess it up. The natural sweetness from jaggery tastes so much better than regular sugar, and it gives the sundal a beautiful golden color. The texture is without a doubt delightful with tender green gram pieces coated in thick syrup. Kids love the mild sweetness, while adults appreciate the sophisticated flavor from cardamom. It’s also budget-friendly and uses ingredients you probably already have at home. Plus, it stores well, so you can make a batch and enjoy it for several days.
Cooking Tips
Don’t over-soak the green gram or it might become mushy during pressure cooking. When making jaggery syrup, strain it well to remove any impurities for a smooth finish. Cook the syrup until it’s thick enough to coat a spoon – this helps it stick to the green gram properly. Fresh cardamom powder makes a huge difference in flavor, so grind whole cardamoms if possible. Taste and adjust sweetness while the mixture is warm, as flavors mellow slightly when cooled.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes total (including soaking time). Serve in small bowls or traditional banana leaf cups for an authentic touch. It tastes great both warm and at room temperature. Store leftovers in the refrigerator for up to 4 days in an airtight container. You can also pack it in lunchboxes as a healthy snack. For special occasions, garnish with extra coconut or chopped nuts before serving.
Similar Recipes
- Sweet Pongal with Jaggery
- Coconut Laddu
- Moong Dal Halwa
- Chana Dal Sweet Sundal
- Jaggery Rice Pudding
Nutrient Benefits
Green gram is packed with protein, fiber, and folate, making this dessert surprisingly nutritious. Jaggery provides iron and antioxidants while being easier to digest than refined sugar. The small amount of coconut adds healthy fats that help with nutrient absorption. Cardamom aids digestion and adds natural flavor without extra calories. This combination creates a dessert that satisfies your sweet tooth while actually nourishing your body – something you rarely find in traditional sweets.
Green Gram Sweet Sundal (Pachai Payaru Vella Sundal)
Ingredients
- 200 g Green Gram
- 150 g Jaggery
- little Cardamom Powder
- 4 tsp Coconut
Instructions
- Soak in water for 30 minutes.
- Drain and then pressure cook until 2 whistles.
- Powder the jaggery and dissolve in enough water.
- Place the jaggery water over medium flame and bring to a boil.
- Strain and bring to a boil again till thick.
- Add the cooked green gram, cardamom powder and coconut.
- Mix well.
- Serve in small serving cups.
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Frequently Asked Questions
Can I use coconut oil instead of grated coconut in this recipe?
Fresh grated coconut works best as it adds texture and flavor. You could try desiccated coconut if fresh isn’t available, but avoid coconut oil as it won’t give the same taste or consistency to your sundal.
How do I know when the jaggery syrup is thick enough?
The syrup is ready when it coats the back of a spoon and doesn’t drip immediately. It should have a honey-like consistency. Don’t make it too thick or it will harden when cooled.
Can I make this recipe without a pressure cooker?
Yes, you can cook soaked green gram in a regular pot with enough water until tender. It will take about 20-25 minutes of boiling. Just make sure the gram is soft but not mushy.
Why should I strain the jaggery water before cooking?
Straining removes any dirt, fiber pieces, or impurities that naturally occur in jaggery. This gives you a smooth, clean-tasting syrup and better-looking final dish.
How long can I store this sweet sundal?
Store it in the refrigerator for up to 4 days in a sealed container. The flavors actually develop and taste even better after a day. Just bring it to room temperature before serving.
