I learnt this from my husband, he is very good in cooking but he cooks
for me very much rarely L. He was preparing this for krishna janmastami by helping my
mother-in-law, after our marriage even I tried to be with him when he was
preparing this, as I am a quick learner J now mother-in-law
asks me to prepare instead of her son that’s nice na but he is my teacher in
this respect.
We think its very difficult to do this unde as most of the times it
breaks but let it happen one or two times surely you will feel comfortable
preparing third time, nothing to worry as you are quick graspers surely for one
shot you will get this.
Here I have used just puri nothing else, additionally you can add, fried
gram, dry coconut pieces, groundnut pieces and you can prepare this at any time
as early as possible.
Preparation time: 15mins
Cooking time: 5mins
Number of Medium size unde: 10
Ingredients:
4 cups Puri (Puffed rice)
1 cup crushed Jaggery
1tsp Cardamom powder
Water
Procedure:
1. Keep a kadai to heat, add jaggery and
5tsp water to it, stir continuously as jaggery dissolves completely and boiling
in low flame.
2. To make sure syrup is done or
not, we can try any of the one method below, preferably first one.
2.1. In a glass of cold water put a drop
of jaggery syrup, if you take it out in finger it should become like a lump and
not to stick to fingers.
2.2. In a glass of water if u put a
drop of jaggery syrup it should not disintegrate.
3. Take a bowl add
puffed rice and sprinkle cardamom powder over it mix well.
4. Later add the
prepared syrup immediately as its ready (otherwise it will become hard) and mix
well.
5. Take few drops of
water on your palms and rub your palms, take a
ball sized puffed rice mixture with jaggery and tightly press them in your
palms so you will get a good shape as a ball (take care while doing this as jaggery
syrup will be very hot it might burn your palms).
6. Then your crunchy puri
unde is ready to eat (store them in air tight box to keep them for few days).
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