Naivedyam of the Month

Sujatha Rajesh

Pindi Unta (Roasted Gramdhal Ladoos)

Introduction

This sweet is made during the Vratams. The ingredients would be used judiciously. Pindi Unta should neither be sniffed nor tasted before offering it to the Lord. The women in the family used to be involved withthe making of this Naivedyam.

Ingredients

1. Roasted Gramdhal powder – 2 cups
2. Rice flour – 1 cup
3. Jaggery (broken) – 2 ½ cups
4. Water – 3/4th of a cup
5. Ghee – 3/4th of a cup
6. Ingredients for Garnishing
7. Slivered Almond – 1 tbsp.
8. Pumpkin Seeds – 1 tbsp.
9. Cashew (broken) – 1 tbsp.
10. Ghee – 1 ½ tbsps.

Procedure

Mix the jaggery and water in a vessel. Boil till it forms big bubbles. Switch off the flame and mix the gram dhal powder and rice flour thoroughly into the melted jaggery. Keep it aside for half an hour. Heat a thick-bottomed Kadai or Wok. Pour the measured ghee. Transfer the flour jaggery into the Kadai. Sauté for few minutes for the raw smell to vanish and also to cook the flour. Switch off and let the mixture cool.

Meanwhile, heat the ghee for garnishing. Add the nuts and sauté till it turns golden. Add this to the mixture. Leave it to cool. Shape the mixture into small balls while it is slightly warm.

This delicious Pindi Unta is nutritious and also tastes like nectar. This is first offered to the Lord as Prasaad and then can be consumed by anyone.