21 November, 2018

Aralu unde | Puffed paddy | Kheel Ladoo |

ಭತ್ತದ ಅರಳಿನ ಉಂಡೆ | ಅರಳುಂಡೆ |

A unde/ladoo recipe using Puffed Paddy (un milled rice) or Kheel (Hindi) or bhattada aralu in Kannada. The word ‘Bhatta’ translates to Paddy and ‘aralu’ translates to Puffed.

We south Indians use it very often like we use rice flakes/Poha or Puffed rice/murmura. In Karnataka the famous and traditional dish made using this puffed paddy is called as – aralu sandige (puffed paddy sun dried fryums), which we make during summer season and relish it through out the year.

And once in a while, we also eat this puffed paddy mixed with milk and jaggery or jaggery and grated fresh coconut. We also make sasive (raita) using this. Along with all these recipes we also make Unde/ladoo using Puffed paddy and Jaggery syrup.

So today I’m here to share the recipe of the same. This Unde/ladoo can be made using whole puffed paddy or in powdered form. Actually it is very easy to make unde/ladoo using Powdered one, Just pulse it once or twice in the mixie. Below I have posted the pic of both the versions.

Ingredients : measuring cup used is of 200 ml

Puffed paddy/bhattada aralu/Kheel – 6 to 8 cups
Jaggery , Powdered – 2 cups
Water – little more than 1/2 cup
Rice flour – for dusting

PROCEDURE :

Dissolve jaggery in water, pass it through the strainer to remove the dust particles and then bring it to boil
Boil further until you get 1 string consistency syrup or splash a drop of jaggery syrup into a cup of water and if the jaggery does not dissolve and remains like a ball in the water, then it means the syrup is ready
Take a little portion of the Puffed paddy in a wide bowl and pour a portion of the syrup on that, mix well, dust your hand with rice powder and make unde/ladoo, repeat this with the remaining Puffed paddy/Kheel/aralu