Poruvilangai is a sweet that my paatti used to make. The texture is terribly hard but once you bite into it, the aroma of roasted gram and the dry ginger (sukku podi) is simply great. I have been looking for the recipe for a long time and in one of my mother's tattered note book pages I found it written in pencil!!!!! The paper was so brown and brittle that I'm thankful atleast the recipe was in its fullest. She didn't write down the exact quantity of jaggery,but I managed to calculate and make the sweet. Surprisingly,my husband who is wary of my new or my very own recipes, did like this one very much. That fact encourged me to post it for the rest of you too.
- Channa Dhal -1 cup
- Whole Wheat -1/4 cup
- Coconut - 2tbsp (chopped thin strips)
- Dry ginger (sukku) -2 tbsp (powdered)
- Jaggery (powdered)-2 & 1/4 cups
Dry roast separately the dhaals and the wheat. Pound them just about finer than semolina.
Mix all of them with the coconut pieces and dry ginger powder.
Make a syrup with the jaggery, to the consistency that, a few drops dropped into water feels soft to the fingers but can still be rolled.
Spread the flour in a big plate and add the syrup to it.While still warm, shape them into balls (kuzhakattai shape). No ghee is added. You may grease your palms just a bit in order to withstand the hot blend.