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. Our grandmothers never had arthritis & osteoporosis even in their late 80’s. I feel if we take this amazing kali once in a month, we can also enjoy the same health.
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.
Nowadays mothers are busy & find it difficult to prepare this kali, hence I have given an easy effective infallible method to cook this wonderful sweet.
First we have to keep a stock of blackgram 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.