Pullangayi Unde is a sweet often prepared during festive season. Unde in Kannada means balls. The procedure to make Pullangayi Unde is as mentioned below.

Ingredients:
1. Jaggery (500 grams).
2. Roasted wheat (250 grams).
3. Roasted rice (50 grams).
4. Dry coconut chopped into small slices (50 grams).
5. Ground-nut/pea-nut seeds whose peel is removed and split it into 2 pieces(100 grams).
6. Fried gram(100 grams).
7. Water.

 

Procedure:

1. Take a deep-fry pan. Add crushed jaggery with half a glass of water.
2. Heat the pan with constant strring until entire jaggery becomes a sloution. The consistency of jaggery syrup should be in such a way that the strrier should be easily movable when you lift it up, it shoul not fall as lump nor too fast slippery(unde-paka).
3. Mix all the flours(rice and wjeat) along with all other ingedients(chopped cocunut, pea-nut and roasted fried gram).
4. Transfer the flour mixture with a constant stirring to the jaggery solution. Care should be taken in order to prevent lump of flour and un-even jaggery syrup. Make sure you carry out it in low flame.
5. Transfer the contents into a plate. Before it cools down to room temperature, make it into small balls approx. size of a tabble-tennis ball.
6. After cooling to room temperature, serve the balls.


Most delicious Pullangayi-Unde is ready for savouring and to tickle your taste buds.

Caution: If consistency of jaggey syrup and proportion of rice flour is not proper, the balls become too hard. You may require a hammer to break it :P.


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