Ulundhangkali is a soft silky delicious ebony sweet; it is a traditional south Indian sweetmeat prepared when a girl attains puberty. As ulundhu kali helps to strengthen uterus & hip bones, it is mainly served to girls during their cycles especially in their first cycle and also to pregnant women.
It is our customary to serve the traditional breakfast as shown below to girls when they attain puberty. You can also check here for the special lunch that meet their dietary requirements.
This delicious breakfast can also be served to children, men & old people alike. You can click on the images’ captions 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 grandmother 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 family. Hence I have given an easy effective infallible method to cook this delicious healthy sweet as below:
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. If your girl child does not like slimy kali, you can add raw rice in the ratio of 1:3 or 1:4 (rice:lentil) before taken to a flour mill.
- Black gram flour (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
- 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 prefer to use ceramic rather than Teflon coated cooking pans.
- You may feel slimy while swallowing kali prepared with black gram lentils, to avoid this you can add raw rice in the ratio of 1:3 or 1:4 (rice:lentil).
- You may add a pinch of cardamom powder along with ginger powder for its sweet fragrance.
- Usually flour is added to syrup, but I poured syrup into the 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 the conventional method; no need to grease kali.