Tuesday, 2 August 2016


This is an authentic and traditional dessert known by everyone in Tamilnadu. This wonderful sweet is made up with urad dal and palm jaggery. You can enjoy this delicious kali or halwa cool or hot or warm. It tastes excellent.

How to make?


Palm jaggery 1 and
3/4 cups
Split urad dal one cup
Sesame oil half cup
Cow ghee half cup
Cashews one tablespoon
Cardamom seven pods (seeds crushed)
Milk one cup


Dry roast urad dal and set aside to cool.
Grind into coarse powder.
Heat the wok with two cups of water with one spoon of oil/ghee
Bring water to boil.
Mix the urad dal coarse powder with boiling water rapidly.
Don't bother about the crumps.
It will settle soon.
Allow to cook for a minute.
Add palm jaggery and mix well.
Observe the melting of palm jaggery and incorporate with cooking urad dal.
Mix well using a spatula.
Add ghee fried cashews.
Pour sesame oil and ghee.
When the urad dal kali or halwa ooze out oil/ghee on all sides, you switch off the flame.
Sprinkle cardamom seed powder and mix softly.

Glossy ulunthangali is now ready to serve. It is highly nutritious and medicinal especially good for women,  adults and children.
High protein dessert, loved by all.
Do try...and enjoy..

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