Ulundhu kanji | Ulunthanganji | Sweet urad porridge

Ulundhu kanji or sweet Uluthanganji is a porridge prepared by cooking urad Dal paste with jaggery, coconut, and milk. Shown with stepwise pictures and a video. Prepare this sweet urad porridge in just 15mins for a weekend healthy breakfast.

There are both salt and sweet versions are available for this power booster. The one which I showed you today is the sweeter version hence serves as a perfect breakfast or a healthy snack for everyone including kids. Another salt version of porridge is there, which we prepare with black-skinned urad Dal. There are multiple recipes made with this urad Dal in India, and one of the healthiest Tamil Nadu ancient recipes is this Ulundu kanji.

My mom used to make this Ulundhu kanji sweet version very often and this is our favorite version.

Why sweet ulunthanganji is the best?

The inippu uluthankanji will taste good with jaggery rather than white sugar. Jaggery is healthier too for young kids.

Skinless whole white urad lentils are used to make this sweet ulundhu kanji or Uluthanganji which makes the method easier for beginners.

Urad is very healthy especially for young girls who are in their maturing age. Kids like the sweet kanji version more than the saltier version.

Although preparation of this urad porridge is very simple, making without lumps is a tricky part. I will explain how to make a soft and creamy Ulundu kanji or Ulunthanganji in this post.

Few health notes on Urad Dal:

1. A very good protein source this urad Dal, used in many recipes like Medhu Vada, porridge, idly batter, Dal Makhani and etc.
2. As it is rich in fiber content and has both soluble and insoluble fiber, it is very good for digestion and also prevents constipation.
3. Urad has anti-aging properties and acts as a very good face pack. Furthermore, it prevents the formation of fine lines thus a flawless skin.
4. Urad dal has high quantities of magnesium and potassium which are extremely beneficial for our heart health.
5. Urad Dal strengthens our nervous system and makes our brain function healthy.
6. This urad Dal improves bone health as it has a good amount of essential minerals such as iron, phosphorus, and calcium, which play an important role in nurturing bone mineral density. Giving urad Dal porridge to young girls in teenagers helps in a great way to build strong hip bones. The jaggery used in this porridge also provides a good amount of iron content.

For other south Indian popular breakfast items:

Medhu Vada

Poori masala

Vada curry

Sweet Pongal

Crispy Adai

Ulundhu kanji | Ulunthanganji | Sweet urad porridge

Sangskitchen

Ulundhu kanji or sweet Uluthanganji is a porridge prepared by cooking urad Dal paste with jaggery, coconut, and milk

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Soaking time 1 hour hr

Total Time 25 minutes mins

Course Breakfast, dinner, Porridge

Cuisine Indian

Servings 4

Calories 150 kcal

Ingredients

  

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Ingredients:

• 1 cup white whole urad
• 1 cup boiled milk
• 4 cups water
• ¾ cup jaggery powder
• ½ cup grated coconut
• ½ tsp salt
• ½ tsp cardamom powder

Instructions

 

Preparation:

• Wash the urad Dal properly and soak in enough water for one hour. Ideally, for skinless whole urad one hour of soaking time is sufficient.

Recipe:

• Grind soaked urad with little water into a fine paste.
• Take this ground ulundhu with a cup of water and mix well. Cook in medium flame.
• Urad tends to form lumps while cooked, hence stir very fast and continuously.
• In two minutes urad porridge starts to get cooked fast and becomes thick.
• Add extra two cups of water and stir well. Approximately for one cup of urad dal paste, we need around four cups of water to get the correct consistency. Adjust accordingly.
• After around 10minutes the urad starts boiling and will give a nice cooked aroma.
• There should not be any lumps at this stage.
• Add a quarter teaspoon of salt.
• Now add grated coconut, cardamom powder and a cup of boiled milk. Mix everything well.
• Let everything boil together for two more minutes.
• Switch off and serve the delicious ulundhu kanji or Ulunthanganji warm in a soup bowl.

Video

Notes

Tips: 1. You can add add add fried nuts for extra richness. 2. Freshly grated coconut is an optional ingredient. 3. Do not avoid adding salt as the bit of salt enhances the taste of the sweet porridge. 4. You can use sugar or brown sugar or palm sugar in place of jaggery powder. 5. If your jaggery is not clean then dissolve it in some water, filter and add in the kanji.

Nutrition

Calories: 150kcal

Keyword How to make urad dal porridge, Inipu Ulundhu kanji, Sweet uluthanganji, Sweet Uluthankanji, Ulundhu kanji, Ulundu kanji, Uluthankanji

Tried this recipe?Let us know how it was!

Preparation:

• Wash the urad dal properly and soak in enough water for one hour. Usually, for skinless whole urad, one hour of soaking time is sufficient.

Recipe:

• Grind soaked urad with little water into a fine paste.

• Take this ground ulundhu with a cup of water in a pan and mix well. Cook in medium flame.

• Urad tends to form lumps while cooked, hence stir very fast and continuously.
• In two minutes urad porridge starts to get cooked fast and becomes thick.
• Add extra two cups of water and stir well. Approximately for one cup of urad dal paste, we need around four cups of water to get the correct consistency. Adjust accordingly to get the desired Ulundhu kanji consistency.

• After around 10minutes the urad starts boiling and will give a nice cooked aroma.
• There should not be any lumps at this stage. Keep stirring to avoid dal sticking to the bottom.

• Add a quarter teaspoon of salt.

• When you get a nice cooked aroma from kanji, add jaggery powder and mix well. Here you can add or reduce the quantity of jaggery based on the variety you get. After adding jaggery the kanji becomes thin again. Keep stirring for 2 minutes.

• Now add 1/2 cup grated coconut, 1/2 tsp of cardamom powder and a cup of boiled milk. Mix everything well.

• Let everything boil together for two more minutes.
• Switch off and serve the delicious ulundhu kanji or Ulunthanganji warm in a soup bowl.

Tips:

1. You can add fried nuts for extra richness. The freshly grated coconut is an optional ingredient but gives a nice crunch to the porridge.
2. Do not avoid adding salt as the bit of salt enhances the taste of the sweet porridge.
3. You can use sugar or brown sugar or palm sugar in place of jaggery powder.
4. If your jaggery is not clean then dissolve it in some water, filter and add in the kanji.

Try these favorites:

Sweet urad vada

Ragi malt