Ketti Urundai is a nutritious Indian sweet made from a blend of green gram, rice, and coconut. The preparation begins by dry roasting green gram and rice until they turn color, followed by frying chutney dal and coconut bits until golden. These ingredients are then ground into a fine powder and mixed with the fried dal, coconut, and cardamom powder.
Next, jaggery is powdered and boiled with water to create a thick syrup, which is then combined with the dal flour. The mixture is shaped into lemon-sized balls and is known for its long shelf life, lasting up to a month. This wholesome treat is not only delicious but also packed with nutrition.
The ketti Urundai is made for festivals and special occasions. This sweet dish is made with green gram dhal, rice and coconut bits.
Ketti Urundai Recipe
Ketti Urundai
4
servings10
minutes20
minutesThe ketti Urundai is made for festivals and special occasions. This sweet dish is made with green gram dhal, rice and coconut bits.
Ingredients
Green Gram – 4 cup
Parboiled Rice – 1 cup
Chutney dhal (Pottu kadalai) – 1 cup
Coconut – cut into small bits – 1 cup
Jaggery – 3 cups
Cardamom powder – 1 teaspoon
Dry Ginger Powder – 1/2 teaspoon
Directions
- In a kadai add the green gram and dry fry till it turns its colour. Keep it aside. Fry the rice till it turns light brown and keep it aside.
- In the same kadai add the chutney dhal and fry for two to three minutes. Keep it aside. Then put the coconut bits and fry till it turns its colour.
- In a mixie put the fried green gram and rice in small quantities and grind to a fine powder. Put this powder in a broad vessel. Add fried chutney dhal, coconut and cardamom powder. Mix the contents thoroughly.
- Powder the jaggery and add to a heavy bottomed vessel with 1/2 cup water. When it starts boiling, take it out and drain it so that any mud will be removed. Keep the drained jaggery in stove and make a thick syrup. Keep the stove in low flame.
- Put a cup of dhal flour in a plate and take out a laddle of syrup and pour over the dhal powder. Mix it by using a spoon. Make a lemon size balls. Finish all the flour like this.
- This is very nutritious and can stay good for a month.
Notes
- I have used whole green gram with the skin. If you use green gram dhal (Payatham paruppu), then the urundai will be in nice golden yellow colour.
I have tried this recipe and the result is really nice and tasty.
I love your site, it contains all the recipes I was looking for.
Thank you so much for sharing your wonderful work and recipes.
Hi Asna Sultana,
Thank you for visiting my site. Glad to note that you tried this recipe and you liked its taste.
Great blog post, I've been waiting for that!!!
-Best Regards,
Lee
Kamala Madam….
Fantastic recipe….
I am interested to have the same in TAMIL also. Please feel free to post the Tamil Recipe….
Thanks in advance….
I am so reluctant to try this recipe. Will it burn my hands. How can I protect my hands. Tq
Hi Devika,
You can mix the flour with hot syrup by spoon first. When it is mixed with flour, the heat is warm enough to handle. You can make Urundai.
We find instant mixtures in the shops here (Msia), but I wanted one where I could start from basic. Came out well, only the shape was not really round. The next try would be better I guess. Now I can proudly tell I made it instead of telling the brands name. Thank you for getting me back to my roots. Will try others, once Divali is over.
Thank you for your kind feed back.
Wishing you and your family a very Happy Diwali.
i tried your method it was great,unfortunately after few days it had fungus.pls tell me the reason appreciate v.much
Hi Sivam,
The reason may be jaggery syrup is not cooked well. The syrup should be of hard ball consistency
Hi kamala mam,
I am following your recipes and all the dishes were very much appreciated by my husband and his family members. I was telling about your website to my mother and asked her to go through it for all the dishes which we have never tried before.
Since I’m new to cooking, I have a doubt in the above given ketti urundai. Should I boil the green gram before frying?
Thanks a lot madam
Thank you Eshwari Raj for writing and your kind words. Green gram need not be boiled. Just fry raw green gram to light brown. If you want whiter Urundai, you can use split yellow moong dhal.
Can I use unrefined cane sugar instead of jaggery to make the syrup?
You can try with sugar syrup also. However the taste will be different.