Urad Dal Palm Sugar Kali

Ingredients

• 1 cup split black gram (urad dal) flour
• 1 cup palm sugar / jaggery
• ½ cup gingelly oil
• 1 tsp cardamom powder
• 2 tbsp ghee
• 10 cashews

Method

1. Prepare a jaggery syrup by combining equal parts jaggery and water in a heavy-bottomed pan. Simmer gently, stirring and skimming any impurities, until the syrup runs from a spoon in a continuous single string.
2. Add 4 tsp gingelly oil to the syrup and whisk the black gram flour into the liquid, avoiding the formation of lumps. Sprinkle in the cardamom powder and mix well, until the flour / syrup mixture becomes a thick dough. (It is better to add the flour in small quantities in the boiling syrup. Putting the flour in the syrup all at once will result in lumps.)
3. Add the remaining gingelly oil into the dough in a slow trickle, stirring continuously.
4. In a separate pan, heat the ghee and roast the cashews until light brown. Add them to the dough.
5. Remove from heat when the flour is no longer sticky and leaves the sides of the pan. Allow the dough to cool. This can be served like a halwa or made into balls and served.

Source note: Adapted from Isha Foundation’s A Taste of Well-Being (Harper Element, 2016).