Uzhunthu halwa/Ulunthangali

Recently I attended a puberty function of our close relative. Usually we prepare some sweets and give it to the blossomed girl. Urad dal plays a significant role in the sweets during this time as it is  believed that urad dal strenghtens the hip bone/muscles. Leaving behind the controversies about the function in modern days I believe every moment of life should be celebrated and why not this. I prepared this halwa(actually called ulunthangali) and gave it to the girl.

Black gram/urad dal health benefits:

Rich in protein. Relieves pain and inflammation in joints. Good source of calcium and minerals.Improves digestion.

Uzhunthu halwa/Ulunthangali

Cuisine: Indian/South

Category: Sweet/Snack

Yields: 3

Prep time: 25 mins

Cook time: 20 Mins

Ingredients needed:

½ cup urad dal/black gram powder(roasted and ground)

½ cup jaggery/palm sugar

½ tsp cardamom powder/dry ginger powder

½ cup sesame oil/ghee (I used sesame oil because it is traditionally cooked that way for the function)

Pinch of salt(optional)

To make the halwa:

1.Dry roast urad dal till golden shade and grind in a processor to a fine coarse powder.

2. Add two and half times of water to one measurement of the powder.(water to powder 2 ½ :1) and mix well ensuring no lumps.

3. Place a heavy bottomed pan on stove over a medium flame and pour the water & urad dal mixture into it.

4.Add cardamom powder and let the mixture boil. Throughout the process keep stirring the mixture as it might easily get burnt.

5. When it starts to bubble & thicken add the jaggery/palm sugar. Initially the jaggery releases water and makes the mixture little watery. Keep stirring.

6.Now the mixture again starts to bubble&thicken, here add the sesameoil/ghee and keep stirring. It took 15 mins for the mixture to thicken.

7. Once you see the halwa sweating oil and moves freely without sticking to the vessel switch off the flame. Serve hot. 

Notes:

You can use cashews for garnish, it makes the dish more tastier.

Traditionally ginger powder is used as I ran out of it I used cardamom powder.

You can store it for up to maximum 3 days without refrigerating.

You can soak jaggery in ½ cup of water and strain it before using. Mine doesn’t have any sediments when I tested last time so used it directly. 

Adding a tbsp of ghee before switching off the fire enhances the halwa’s flavor.