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
- 200 gm sugar
- 1/2 cup water
- 1 tsp rosewater
- 200 gm semolina
- 1/2 cup grated coconut
- 2 tbsp chopped cashew nuts
- 2 tbsp raisins
- 1/2 tsp cardamom powder
- Combine the sugar and water and bring it to boil.
- Keep boiling it till it looks syrupy. There is no need to look at the consistency. Add the rosewater and switch.
- 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.
- Add the remaining ingredients and give a nice stir. Switch off.
- Add the roasted ingredients into the hot sugar syrup and mix well.
- 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!
- Allow to cool so that it hardens and then serve with tea!