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
Ingredients
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
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