Puthani Unde

Namaskara !

Feeling a little emotional after posting about Amma, Aayi and Ajji. Here’s the first of  the recipes I have learnt from amma. Puthani Unde, i guess most of you will be wondering this is some recipe from the Middle East or somewhere from far Mexico (Though i do not know a single word from their respective languages). But Puthani Unde sure sounds alien.

So then let’s deal with the nomenclature (I will make a good teacher- many people have told me that). Puthani is nothing but “hoorigadale” or “kadale pappu”. And Unde is “laddoo”.These two words originate from North Karnataka Kannada(Dharwad Bhaashe) ….

This sweet is one which you can make in a jiffy without any fears as to how it will turn out. So find out how to make it….

Ingredients: Makes 8-10 laddoos

  1. Puthani hittu – (Hoorigadle hittu) – 1 Cup
  2. Jaggery-  Bella – Softened/grated – 1 Cup
  3. Ghee – 3/4 Cup
  4. Almonds – Badam – Crushed Roughly – 7-8
  5. Cashewnuts – Godambi – Crushed Roughly – 7-8
  6. Pistachios – Crushed Roughly – 5-6
  7. Dessicated dry coconut – 1/4 cup

Method:

  1. Heat ghee in a pan.
  2. Fry almonds, cashew nuts and pistachios till they turn slightly brown and release aroma.
  3. Add the dried coconut.
  4. Add jaggery and turn off the heat.
  5. Wait till the jaggery melts completely.
  6. Add the puthani hittu and mix well.
  7. Let it cool.
  8. Make Unde (Laddoos).

Tricks:

  1. Use mudde bella and not achhu bella. Gives a nice texture and great taste to the Unde.
  2. You could make burfis too. Grease a plate with little ghee, pour the mixture and cut into burfis. But making Unde should be fun.

So I am off to make Sunday special. Rajmah Masala…Yumm…

So until next time….Tata !

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Published in: on April 18, 2010 at 1:25 PM  Leave a Comment  

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