Udid Laddoos

Udid Laddoos
- Aparna Rao;
Ingredients: 1/2 kg Black Udid Dal (unskinned), 220 to 50 gms jaggery (jaggery powder will also do; but check for sweetness), about 100 ml pure ghee; Preparation Time: 60 Minutes;
Roast Udid Dal in a pan on low flame till you get the aroma and the white side of the dal turns nice and brown (this is the most time consuming part - takes about 30 minutes); set aside to cool; chop jaggery fine and set aside; by this time the dal would have cooled. Grind the dal to coarse powder - the powder will range between fine to coarse; should not be too fine like flour. Mix in the chopped jaggery or jaggery powder. Add a tablespoon of warm ghee and stir into the mixture. Add a bit more little by little and bind the laddoos. Yesterday I mixed in about 100 ml of ghee directly and bound the laddoos. But you can try gradually adding little by little ghee. You can do this with white udid too but the iron and protein in black udid is higher. Good for bones and calcium. It's given to girls after delivery or surgery too. You may roast in almonds and pista with the dal. Tastes yummmmmmmm...
small sample with lesser quantities can be tried out
reduce all portions accordingly
jaggery can be 1/3 of the dal...
ghee according to need