Today is a special day to me. Guess what? Yes, I have completed one year of my blogging. My blog baby is entering into 2nd year. A BIG THANKS to all my friends, well wishers and fellow bloggers for their continuous support, feedback and valuable comments. I got so many friends through this blogging world and the last one year has gone so quick. I enjoyed writing and capturing pictures for this blog everyday.

To mark this occasion I thought of posting a recipe for Ellu Urundai (deep fried sesame balls) which needs good amount of effort and time. Thanks to my mom, my aunty and my neighbour Parvathy amma for making this snack. This snack is normally prepared during Chithirai festival at my native place. This time it was specially prepared for me during my vacation in India. Here comes the recipe for ellu urundai.

Ingredients: Recipe for making 4 kgs of ellu urundai

• 8 cups – Raw rice
• 1 kg – Karuppatti / palm jaggery / panai vellam
• 2 cups – Roasted bengal gram / pottukadalai ( grind to powder)
• 2 cups – Black or white sesame seeds
• 1 whole – Coconut ( grate it)
• Oil for deep frying

Preparation method:

1. Soak rice for 1 hour and drain water completely. Spread them in a cotton cloth( as shown in the picture) and let them dry for 10 to 15 mins (do not over dry). Grind them to a coarse powder in a flour mill (alternatively you can use mixer grinder to do so), set aside.
   
   
2. Break palm jaggery into small pieces and transfer them to a big vessel. Pour one glass of water and cook until palm jaggery completely dissolve. No need of any specific consistency. 
   
   
3. Take a big mixing bowl, add grated coconut, roasted bengal gram powder(pottukadalai), rice flour, sesame seeds and palm jaggery syrup, mix everything well. Make gooseberry size balls out of the dough and set aside.
4. Heat oil in a frying pan, deep fry the balls, once you see cracks on the balls remove them from fire. Continue the same process with the rest of the balls. Tasty ellu urundai is ready.
   
   

Notes:

• You can also grind rice in a mixer grinder but you have to sieve it.
• My mom always use black sesame seeds for ellu urundai. She used to sun dry and remove the skin using “ Ulakkai and ural” (mortar like equipment). Then she completely wash it and finally add it to the flour.
  
• You can store ellu urundai in an air tight container to keep it for long.