Manvaru Unde / Manohara Unde

Manvarth Unde is also typical iyengar sweet dish. Very rarely made sweet dish and mostly not made @ home. But I made it using my mothers help at home. This has to made using special perforated spatula / spoon. This sweet dish was also requested by many of my blog viewers. 

HAPPY GOKULASHTAMI TO ALL!!

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Prep Time : 1 + hrs

Ingredients

  • Black gram / Urad dal / Ulthuparappu / Udhina bele - 1/2 kg
  • Godambi / Cashew pieces - 4 tbsp
  • Kobri / Dry coconut small pieces - 4 tbsp
  • Jaggery - 1 kg
  • Cardamom powder / Elashi powder - 1 tsp
  • Water little
  • Oil  - 500ml (to deep fry)
Method

  1. Wash and soak the ulthuparappu / Black gram for 4 hrs
  2. Grind urad dal with little water. Prepare the thick  batter. Should be dripping consistency(Just like udhin vada)
  3. Heat oil , pour a batter in a sieve (laddle with big holes) in a hot oil and deep fry and remove drained in the paper towel. 
  4. Do it for batches and keep aside
  5. Take a small pan add 1/3rd of water add jaggery pieces and bring boil well it should be medium thick consistency on low flame stirring continuously(to test the syrup is done or not : take a cup of water drop jaggery syrup and syrup should be clean come out of your hand) 
  6. Take a large bowl add fried black gram / ulthuparppu kal , Pour the jaggery syrup , cashew pieces & kobri pieces to the mixture bowl and make a medium size balls quickly using riceflour (apply rice flour to your palm)
  7. Shape the mixture like ladoo's
  8. Do it for batches
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Gokulashtasmi Preparations (Krishna Janmashtami)

Gokulashtami (Krishna Janmashtami ) around the corner. Hopefully in every house preparations have started. Here i am posting Thindi Preparations pictures from Srivaishnava Sabha , Sarswathipuram , Mysore . Absolutely looking wonderful thindi's and huge chakli's & other thindi's made in large quantities. I have posted almost all these thindi's in the my foodie blog, gokulashtami thindi's and sweets. Checkout in the recipe index. 

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| Copyright © Malas - Kitchen 2013 | | All rights reserved