Porulvilanga Urundai / Mystery Balls

"This is one of the sweets you cannot find in a regular sweet stall in Tamilnadu- India. My grandma used to make this sweet whenever she visited us. It has this funny name, porul + vilanga + urundai, which is translated as, unknown round thing (!?!)"
 
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Ready In:
20mins
Ingredients:
7
Serves:
12
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ingredients

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directions

  • Heat a pan and dry roast the rice till it becomes puffed and light brown in color, let it cool for some time.
  • Grind the rice, dried ginger and cardamom in a blender / grinder to a fine powder.
  • Sift the rice flour with a sieve to separate any remaining coarse rice, grind it again to a fine flour. Reserve 2 tbs flour for dusting.
  • In a separate saucepan heat the water and add the jaggery and salt, stir it till the jaggery gets dissolved. Remove from heat and strain it to remove any impurities in it.
  • Pour the liquid in the pan again and boil it for 5 more mins, to get a thick sugar syrup, remove from heat.
  • Make a mound of the flour on a flat work surface.
  • Create a hollow/ well in the middle of the mound and add spoonfuls of sugar syrup into it and stir the mixture with a fork.
  • Make small balls with the wet flour. Make the balls real quick as it tends to become dry and hard very soon. Coat the balls with the reserved flour.
  • Allow it to cool and store it in an airtight container. This sweet has longer shelf life.

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