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Black Chana (Black Chickpea) Flour Jaggery Unde Recipe

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Black chana flour jaggery unde (black chickpea flour and jaggery balls)

Black chana flour jaggery unde (black chickpea flour and jaggery balls)

Healthy and Tasty

Black chana flour and jaggery balls (unde) are very nutritious: they are rich in iron, protein, and other essential nutrients. In terms of texture and flavor, they are moderately chewy, mildly sweet, and delicious.

The recipe calls for black chickpea flour, jaggery, ghee, cashew nuts, copra, and cardamom powder. You can eat these balls cold. Store the remaining balls in an airtight container for up to 20 to 25 days. Eat an unde daily for good health!

Cook Time

Prep timeCook timeReady inYields

20 min

25 min

45 min

18 unde (balls)

Ingredients

  • 2 heaped cups black chana flour
  • 2 tablespoons small dry coconut pieces
  • 2-3 tablespoons small cashew nut pieces
  • 2 1/2 teaspoons ghee
  • 3 to 4 cardamom powder
  • 1 1/3 cups powdered jaggery, preferably sticky jaggery meant for making jaggery balls

Instructions

  1. If you want to make whole black chana flour at home, roast about 1 1/4 cups of whole black chana over low heat until they get black spots here and there. Allow it to cool. When it's cold, grind to get a smooth flour. You will get 2 cups of flour. Set aside.
  2. Heat 1/4 teaspoon ghee in a deep-bottomed pan. Add the dry coconut pieces. Saute until the coconut becomes crunchy. Transfer the roasted coconut to a plate.
  3. Add 1/4 teaspoon ghee to the same pan. Saute the cashew nut pieces until they get light golden spots. Remove and add it to the plate with dry coconut pieces.
  4. Add jaggery and 2 tablespoons of water to the same pan. Stir the mixture keeping the heat at medium. The jaggery will melt after some time. The mixture should start to bubble. It will look reddish and become thicker.
  5. After 5 minutes, take some mixture in a spoon and drop it back to the pan. If it falls like a single thread, it is the right consistency. This process may take about 5 to 6 minutes of stirring. Once the jaggery syrup reaches the needed consistency, lower the heat to a minimum.
  6. Add the roasted cashew nut pieces, dry coconut, cardamom powder, and whole black chickpea flour. Mix with the jaggery syrup. This process may take about 1 minute.
  7. Add the remaining ghee. Turn off the heat. Let the pan sit on the stove. Combine the mixture well.
  8. Allow the mixture to cool down a little bit. Start making balls when the mixture is moderately hot but manageable to hold in your fingers.
  9. Take some mixture inside your fist. Press all over to form a round ball. Similarly, make even-sized balls with the remaining mixture. Spread them out on a plate to cool.
  10. After 1 or 2 hours resting, these balls will become moderately hard. They are now ready to eat. In my opinion, the balls become even tastier the next day.
  11. Store the balls in an airtight container and enjoy eating them for up to 15 to 20 days.

Photo Tutorial

Step one: Roast the whole black chana until they get brown spots here and there. Allow it to cool. Next, make a smooth flour. Set aside.

Step one: Roast the whole black chana until they get brown spots here and there. Allow it to cool. Next, make a smooth flour. Set aside.

Step two: Slightly roast copra pieces and cashew nut pieces in ghee. Saute separately. Collect it on a plate.

Step two: Slightly roast copra pieces and cashew nut pieces in ghee. Saute separately. Collect it on a plate.

Roasted cashew nut pieces

Roasted cashew nut pieces

Step three: Add jaggery powder and some water to a deep-bottomed pan. Keep the heat at medium. Keep stirring the mixture.

Step three: Add jaggery powder and some water to a deep-bottomed pan. Keep the heat at medium. Keep stirring the mixture.

whole-black-chana-flour-unde-whole-black-chickpea-flour-jaggery-balls
The mixture becomes liquid with bubbles.

The mixture becomes liquid with bubbles.

Continue to stir until it becomes thicker and golden brown (5-6 minutes). Scoop a teaspoon into the mixture and drop it back into the pan. If it falls making a single thread, it is the right consistency.

Continue to stir until it becomes thicker and golden brown (5-6 minutes). Scoop a teaspoon into the mixture and drop it back into the pan. If it falls making a single thread, it is the right consistency.

Step four: Add cardamom powder. Also, add roasted coconut pieces and cashew nut pieces. Mix well.

Step four: Add cardamom powder. Also, add roasted coconut pieces and cashew nut pieces. Mix well.

whole-black-chana-flour-unde-whole-black-chickpea-flour-jaggery-balls
Step five: Lower the heat. Add black chana flour and mix. Add ghee and mix.

Step five: Lower the heat. Add black chana flour and mix. Add ghee and mix.

Turn off the heat. Allow the mixture to cool.

Turn off the heat. Allow the mixture to cool.

whole-black-chana-flour-unde-whole-black-chickpea-flour-jaggery-balls
Step six: Start making balls out of this mixture when it is still hot. Take some mixture in your fist, press, and shape into a ball. Make same-sized balls. Collect them on a plate. Allow them to cool down.

Step six: Start making balls out of this mixture when it is still hot. Take some mixture in your fist, press, and shape into a ball. Make same-sized balls. Collect them on a plate. Allow them to cool down.

When the balls (unde) become completely cold, they become hard. Delicious black chana flour jaggery unde are now ready to eat. Store them in an airtight container for up to 15-20 days.

When the balls (unde) become completely cold, they become hard. Delicious black chana flour jaggery unde are now ready to eat. Store them in an airtight container for up to 15-20 days.