Ulundhangkali is a soft silky delicious ebony sweet; it is a traditional south Indian sweetmeat prepared mainly for teenage girls & pregnant women. Ulundhu kali is believed to strengthen uterus & bones and it is our customary to serve this kali to a girl when she attains her puberty.
Traditional Breakfast with Kali
This is the traditional breakfast loaded with lots of nutrients served to young girls during their cycle and also to pregnant women. It can be absolutely served to children, men & old people also. Please click below for their recipes :
Health Benefits of Ulundhu Kali: Main ingredients in this recipe are black gram, palm jaggery & sesame oil. Black grams are rich sources of protein, fiber, iron, calcium, potassium & magnesium; iron helps to increase hemoglobin count and other minerals help in maintaining bone mineral density. Palm jaggery also contains iron & calcium; it also keeps our body cool during summer. My grandma used to take a piece of palm jaggery after every meal as it aids in digestion; also it acts as a cleanser & wipes out toxins from our system. Sesame oil is also good for bone health.
Our grandmothers never had arthritis & osteoporosis even in their late 80’s. I feel if we take this amazing kali once in a month during every cycle, we can also enjoy the same health. Nowadays mothers are busy & find it difficult to prepare this kali for their children and for themselves too. Hence I have given an easy effective infallible method to cook this delicious healthy sweet.
First we have to keep a stock of black gram flour as it is not available in the market. Wash whole black gram (half or one Kg), dry them under sun, get them ground into a fine flour from flour mill & store in an airtight container. You can add raw rice in the ratio of 1:4 (rice:lentil) before taken to flour mill, if you want your kali a bit firm.
- Black gram flour (muzhu karuppu ulundhu maavu)- 1 cup (200 g)
- Palm jaggery (karuppati) – 1 cup (200 g)
- Sesame oil (nallennai) – 1/4 cup (50 ml)
- Dried ginger powder (chukku podi) – 1 tsp
- Water – 500 ml
Time Taken: 30 min
- Heat a sauce pan with palm jaggery and pour water into it until jaggery is completely immersed; keep remaining water aside.
- Boil this mixture in medium flame until jaggery is fully dissolved.
- Strain jaggery syrup in a bowl to remove impurities.
- Add remaining water to syrup and bring it a boil in high flame.
- Heat a large shallow pan with oil in low flame.
- When oil is heated up add flour.
- Roast flour in low medium flame until raw smell disappears & oil gets mixed with flour completely.
- Add hot syrup little by little into roasted flour.
- Mix flour with syrup in low flame using the back of a ladle.
- When flour gets mixed with no lumps, add remaining syrup.
- Add dried ginger powder & mix well.
- Close pan with a lid and cook in low flame.
- Stir well often so that it gets cooked evenly & oil gets separated.
- Remove from flame only when mixture becomes non-sticky (it should not form any peak when touched).
- Knead warm kali into a soft smooth dough and roll into lemon-sized balls.
- Delicious ulundhu kali is ready to serve.
- I used ceramic non-stick pan and it helps to cook easily; I don’t use Teflon coated cooking vessels.
- If you want to add flavor to this dish, add a pinch of cardamom powder.
- Traditionally ulundhu kali is made of black gram flour only; but some people add raw rice flour in the ratio of 1:3 or 1:4 (rice:lentil).
- Usually flour is added to syrup, but I add syrup to flour for the following reasons:
- It avoids lump formation.
- It gets cooked completely.
- We can make sure that it is fully cooked when no peak is formed.
- Oil consumption is less compared to conventional method; no need to grease kali.