August 23, 2008

Sathumaavu Urundai /Multigrain Balls



In South India, health drinks are available which is a powder made from roasted multi grains and few nuts flavored with cardamon. Some brands sell the roasted grains and nuts, packed in individual packets and sold as one unit. And all we have to do is to powder them. I find the roasted ones cost effective than the powdered one. I usually buy the roasted one and get it powdered from a near by flour mill. For breakfast, we usually have the sathumavu kanji along with the tiffin.



The idea behind making the balls is from a traditional sweet - Poruvalangai, which was a common sweet in most Iyer households. Its almost a forgotten sweet now. I do make Poruvalangai once in a while. Since this powder is always in stock, it is easy to make these urundai/balls with the instant powder at hand. Once my hubby got the powder instead of the grains that we usually buy. I made this using the store bought sathu maavu. Since it has all the ingredients in it, only jaggery is required to prepare this.




Sathumaavu/Multi grain flour - 2 cups

Powdered jaggery - 1 cup

The store bought flour has cardamom added to it. So no need to add any extra flavor.

Mix jaggery in just enough water to immerse, simmer on low heat till it dissolves. Strain & boil again till it reaches the soft ball consistency. The consistency is reached when ½ teaspoon of syrup added to 1 tbsp water, can be rolled into a soft ball. Remove the syrup from fire.

To make balls, take 1 cup of powder in a wide bowl, add syrup & mix well simultaneously with a ladle. Care should be taken while adding the syrup. The quantity of syrup added, should be just enough for the whole flour to get coated and the mixture should resemble bread crumbs.




While hot, form small balls. Don’t make the balls very tight. If the syrup added is more, the balls will turn chewy. As you bite into the ball, it should be powder like. I warn you, its not easy to bite into, as in ordinary laddus. This is a bit hard kind. And the fun of eating those balls lie in that.




Note: There is a possibility for the syrup to caramelize as you finish the first batch. To keep the syrup in the same consistency, keep the syrup vessel in a double boiler on a low flame.

This nutrition packed flour with jaggery makes an ideal sweet for all. All our traditional sweets have taken care of the nutrient requirements and the health concerns. With out any ghee or any other fatty ingredient, an yummy sweet is ready. Jaggery is always recommended in place of the white sugar. This sathumaavu urundai is a favorite in my house, that it gets over in no time.

This guilt free healthy sweet is making to Mythrayee's Sweet Series which calls for Chikki and Laddu for the current edition.



Sunita has asked to send a dish with our favorite spice. Cardamom, the most commonly used in my kitchen, is my favorite. So this goes to the Think Spice:Think Favorite anniversary edition.



Whole grains being a good source of calcium, I am sending this to Sangeeth's Eat Healthy - Calcium Rich event.

12 comments:

  1. Nice idea to use sathumaavu to make urundai. you are right about poruvalangai being almost forgotten.

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  2. Sounds Great idea,they look delicious and I am drooling.

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  3. good idea..i buy th same one..will make it sometime..

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  4. my mom used to make this long back..its delicious and v used to add grated coconut aong with the mix...

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  5. great looking laddus. Yummy!

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  6. what a healthy laddus!!

    I am hosting an event called Sunday Snacks, please see if you can participate

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  7. This is my breakfast food. I would wonder what to make if I don't have this flour. Since we don't have this flour here I make them myself. I make it with regular sugar for a fast treat. Will try it with jaggery.

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  8. yummy girl u cud have sent it to eat healthy too na....

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  9. My fave again! I wanted to make porulvilangai orundai for Mythreyee but the sheer work involved put me off! I love sattumaavu too - what a coincidence that I talked about just sometime back on the Grissini post!

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