This is another quintessential Andhra thing. I categorize it as a dessert here but it technically is a very healthy food. Protein rich due to husked urad dal, trace minerals from jaggery and healthy fats from ghee make this a very wholesome and filling food item. I have had this when terribly hungry and I can attest to the fact that it gave me the energy I needed.

Onto the recipe now

Ingredients

• Urad dal with husk – 2 cups
• Jaggery – 1.25 to 1.5 cups
• Ghee – 1 cup
• Cardamom powder – 1/2 tsp

Recipe

• Heat up a heavy bottom kadai and roast the urad dal on low flame. It will take a fair amount of time for the lentils to roast through and through, about 20 mins. Best way to check is to bite into one dal to check if its roasted well.
• Cool the roasted dal and grind to a powder. It may be a little coarse and that is fine.
• Melt the ghee and add the grated jaggery and ghee to the dal powder.
• Add the cardamom powder as well now and roll them into balls. The hot ghee helps bind all the ingredients.
• If the mixture is not binding yet, add a tablespoon more ghee, not more.
• And done, store these in an airtight container. These will last a week on the countertop too.

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