Pottukadalai Urundai

Pottukadalai or roasted Bengal gram is more prevalent in south Indian cooking especially in the inevitable coconut chutneys. So all of us have this all the time at home which means this sweet can be prepared instantly with things at home within the time taken for preparing a hot cup of tea. My granny used to give me powder pottukadalai and sugar when she ran short of snacks at home while I come from school, this is an extended version of that snack. Once my sister-in-law had sent some pottukadalai ladoos that her mom prepared; I can say this is also an inspiration from that.


1. Roasted bengalgram – 1 cup
2. Sugar – 1/2 cup
3. Ghee – 1/4 cup
4. Cardamom – 4
5. Cashew nuts – 6


Step 1: Powder the roasted bengal gram and then sugar with cardamoms in a dry mixer and put them in a bowl.

Step 2: Heat a spoon of ghee and roast the broken cashew nuts in it and take them out; melt the rest of the ghee in the same pan.

Step 3: Now to the bowl with flour and sugar, add cashews and ghee.
Step 4: Mix well with a spoon.

Step 5: Roll into small balls and store in an airtight container.


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