Poruvilanga | Porivilanga Unde

Poruvilanga/Porivilanga Unde is a traditional southindian multigrain sweet ladoo. This unde/urundai is very hard to bite but healthy sweet mixed with jaggery and grains. This is my first try came out yum. I got this recipe from my Dhodamma/periamma(Aunt).

Prep Time : 15 Mins
Cook Time : 25 Mins


  • Paitharparppu/Hesarubele/Moong dal - 1/4 cup
  • Arshi/Akki/Rice - 1 tbsp
  • Kadalaiparppu/Kadale bele /Chana dal -1/4 cup
  • Godi/ Wheat grain - 1/4 cup
  • Vellu/Bella/Jaggery - 1 cup (adjust as per taste)
  • Kobri / Dry coconut pieces - 2 tbsp
  • Kadalekayi/ kadalekayibeja/ Peanuts - 2 tbsp(roasted)
  • Yelarshi pudi / Yelakki pudi / Cardamom Powder - 1/4 tsp
  • Ghee - 2 tbsp (optinal)

  1. Dry fry all grains seperately then keep aside
  2. In a mixer jar grind into a fine powder and transer into large bowl
  3. Roast peanuts/kadalekayi and remove skin and crush them and transfer into bowl
  4. Add kobri small pieces ,hot ghee and cardamom powder mix all and keep aside
  5. In a pan add 2 tbsp of water add jaggery melt and boil become froth. (Check the jaggery propotion is right consistency in a small of water drop meled jaggery and check with finger it come out easily )
  6. Transfer the jaggery into bowl and mix well in a spoon then make riceflour hand and make a desired shape of ladoo.
Tip : 
  • I used ghee becoz urundai/unde comes little soft texture and gives nice aroma. 
  • I have used small quntity of grains. All the grains should be equal quantity
  • If can't get wheat grains easily. Use same amount of wheat flour and roast them 

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1 comment

Ms.Chitchat said...

It's ages since I had this, nice to see you revive authentic recipes. Looks nice, bookmarked.