Thari Unda ~ Malabar Semolina Laddoos

 

Malabar has so much variety of food that sometimes it is so difficult to bring all in one fold. Despite blogging for four years, my aim at collecting as much as Malabar recipes at one place seems to be moving at a snail pace, mainly because there is too much to explore! It seems to be a never-ending pit, however since I have taken the dive, let me go deep into it. 😉

 

Thari Unda is nothing but Malabar style semolina laddoos. While the North Indian version is loaded with ghee, this version is without even a drop of it! These undas are made by mixing roasted semolina into sugar syrup and rolling them into balls before the mixture hardens. The process is a pain. The heat of the mixture can cause burned hands, so it is something that is not very frequently made at home.

 

I have taken this recipe from Ummi Abdullah’s Malabar Cookery and also tried it for her while she was inviting recipe testing for her new cookbook. I was really happy with the result. The sweetness was exact and the flavors were amazing. What more, it did remind me of what I have gorged on back home! Never knew these were a little tricky to make! Off to the recipe…

 

 

 

Thari Unda ~ Malabar Semolina Laddoos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Cuisine: Malabar
Serves: 6-8
Ingredients
  • 200 gm sugar
  • ½ cup water
  • 1 tsp rosewater
  • 200 gm semolina
  • ½ cup grated coconut
  • 2 tbsp chopped cashew nuts
  • 2 tbsp raisins
  • ½ tsp cardamom powder
Instructions
  1. Combine the sugar and water and bring it to boil.
  2. Keep boiling it till it looks syrupy. There is no need to look at the consistency. Add the rosewater and switch.
  3. Side by side, keep the semolina for roasting in a hot pan. Keep sauteing it, till a nice aroma comes but it must not change its color.
  4. Add the remaining ingredients and give a nice stir. Switch off.
  5. Add the roasted ingredients into the hot sugar syrup and mix well.
  6. Almost immediately start rolling into evenly sized balls. I scooped out using an ice cream sccoop into a plate and then slowly rolled them. Yes, they will surely burn your hand, but worth the effort!
  7. Allow to cool so that it hardens and then serve with tea!



Yum

Comments

  1. says

    I know.. there is so much in Malabar cuisine.. many of them are very new to me and I get introduced to them from bloggers like u 😊 My hubby is from Malabar but there is so much more than wat I see cooking at their places.. this is also a new recipe to me.. interesting take to the normal rava laddoos that I have had 😊

    • Rafeeda AR says

      Actually Chitra, in my side of Malabar, there is hardly much cooked… There is so much to explore and hopefully I keep adding what I get to learn… 🙂 Thank you so much dear…

    • Rafeeda AR says

      I am not sure if her book is out yet… Yes it is tricky, I found the rolling part to be really tough, literally burned my hands! 🙁 Thanks a lot Fami dear…

  2. says

    Hi Rafeeda, this is new to me but looking at the ingredients it sound delightful. Thanks for sharing.

    Have a nice day, regards.
    Amelia

  3. says

    My mom used to make these but she never used to add rosewater.. addition of rose water would be such a good option for more flavor…
    I feel like I was away for some time now from blogging…all those yummy recipes you posted all these time i was away, will take me some time to go through 😛
    Anupa Joseph recently posted…Blackberry LemonadeMy Profile

    • Rafeeda AR says

      Haha… there is no need to comment on all, dear. Even if you read through, it is fine for me… 🙂 Thank you so much Anupa…

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