Storable Whole Chickpea Flour Jaggery Balls (Idi Kadale Hittu Bella Unde) Recipe

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Healthy and Tasty

Whole chickpea flour jaggery balls (idi kadale hittu bella 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 whole 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 this nutritious ball daily for good health!

Cook Time

Ingredients

• 2 heaped cups whole chana (chickpea) flour, I used whole 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 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 of resting, the balls will become moderately hard. They are now ready to eat. In my opinion, these 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.

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