A very special sweet/ ladoo or urandai that I have ever posted. My sister loves it and over indulges in it. When she was pregnant, my Amma asked her what she would like to eat, she asked for this shamba godhumai urandai. How hard can it be to make this ladoo right? Well, it was not hard but tricky, time consuming and highly technique oriented. Teaches patience and focus.
My Perima, is really good with traditional cooking. She came over to prepare this for my sister. She picked me as a sous chef and I learned the technique from her. It was a whole day of preparation, she made me collect some dry coconut leaves from the back yard, make a broom, cut it into half and use it as the spatula to toast the samba wheat. It did not end there, she used the manual stone grinder (endera kal) to grind the wheat and sugar. After all the hard work, the urandai (ladoo) that she made with adding ghee was amazing. Here is the recipe that she taught me.
Heavy Kadai or Wok
Bamboo Sticks a bunch
Measuring Cup and Spoon
Samba Whole Wheat - 1 cup
Sugar - 1/2 cup plus 2 tbsp ( please adjust sugar as per taste)
Cardamom - 5 pods
Ghee - as required
Cashew Nuts - 8 pieces
1. Heat the kadai to medium heat. Add the wheat after cleaning. Add the rubber band around the bamboo sticks.
2. Using that bamboo stick keep mixing the wheat. Roast until the color changes from golden brown to a reddish brown. Allow it to cool, grind finely with cardamon. Add to a bowl.
3. Grind the sugar to a powder, mix with the powdered wheat mix.
4. Heat 1 tbsp of ghee to the wok, roast the cashew nuts and add to the mix.
4. Add melted ghee enough to make ladoo's. Store in a air tight container.