Porulvilangai Urundai (Porivilangai Urundai) sweetened multi grain balls traditional sweet from Southern part of India.
This post is dedicated to my grandma, an awesome cook never said no to me even if I am asking for something special in late evening. She was an amazing woman who had only few years of education, but really strong woman and she was the one behind me to push to get my doctorate degree. When others would tell my mom and dad to get married your daughter, she would stand up for me. Doesn’t worry if my grandchild wants to study let her study? She makes Proulvilangai every year religiously without fail during summer holidays. When I visited her she had already stocked up Porulvilangai Urundai (Porivilangai Urundai) and jackfruit chips for that year.
I didn’t get a chance to learn any cooking from her at that time I was more into enjoying her preparations, than the recipes and cooking. Also my mother never made Porulvilangai as she always would get stocks from my grandma. This is sweet recipe but never fit the description melt in mouth. Yes it can be melt in mouth but first you need to break them into pieces. That is not that easy, and I remember using a coconut or a hammer to break it into pieces to be able to eat. Otherwise you need a very strong teeth.
Coming to the recipe, I didn’t get this recipe right the first time I tried almost 3 years ago. I failed miserably so dropped the idea of making it until now. Last week my friend Kaveri posted Poulvilangai recipe again it was different from my grandma’s measurement. My grandma uses everything in 1:1:1 ratio. Then I watched a YouTube video where chef making it at her home. However sweet in her recipe was off the chart. Yes she uses 2:1 ratio, for every cup of flour 2 cups jaggery. I know I can’t do that. But I got the idea of how to make them using her steps. However other recipes in internet uses different type of lentils whereas my grandma used only moong dal/mung beans in her recipe, but she uses whole wheat and boiled rice. Since I failed the recipe with boiled rice, this time I used raw rice instead of boiled rice.
I didn’t want to waste anything so used only ¾ cup rice, whole wheat and mung beans. And used 1:1 ratio of flour and jaggery, since I don’t have any dried coconut / copra in my hand I fried fresh coconut in the ghee. Normally there will no fat in the recipe. If you can find dried coconut /copra then you can avoid the ghee. Main step in this recipe is to roast the grains individually and grind them separately and mix it later. Then make jaggery syrup with softball consistency. Don’t go overboard on jaggery syrup, you will end up with rock, that can’t be broke even with hammer.
I can tell that this recipe is authentic as I used whole wheat grains instead of using whole wheat flour. This recipe is actually full of nutrients except the jaggery part. I won’t say it is healthy because sugar is sugar whether it is table sugar, jaggery, honey or even dates. So hubby (who is diabetic) tried only little bit, my kids are not fond jaggery, so they also away from trying. Guess what madam got entire batch to taste. Once I made proudly called my dad and told him that I made Porulvilangai just like grandma. Yes I got the taste same as what she makes.
Porulvilangai Urundai(Porivilangai Urundai) are usually made for long trips where food won’t get spoiled soon and also has long shelf life. Here comes the recipe try it if you have nostalgic memories attaches to it. If not just for fun try it, you will like it.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.