Pundi Laddu
Soaked rice ground into a dough, filled with a sweet coconut-jaggery mixture, and steamed into soft, chewy balls. A coastal Karnataka (Tulu Nadu) festive treat, also known as Cheepe Pundi.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Jaggery — 100 g (whole)
- salt (optional) (whole)
- rice — 100 g (ground)
- Coconut — 100 g (chopped)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Wash and soak the rice in water for 3-4 hours, then drain and grind to a slightly coarse, thick paste (idli-batter-like consistency) using a little water.
- In a pan, cook the grated coconut and jaggery together on low flame until the jaggery melts and coats the coconut into a soft sweet filling; stir in the cardamom powder and a pinch of salt.
- Take a portion of the rice paste, flatten it slightly, place a spoonful of the coconut-jaggery filling in the centre, and shape it into a sealed round ball.
- Lightly grease a steamer plate with coconut oil, arrange the pundi balls on it, and steam for 15-20 minutes until firm and cooked through.
- Cool slightly before serving warm as a coastal Karnataka festive sweet.
Common questions
- What is ಪುಂಡೀ ಲಡ್ಡೂ in English?
- ಪುಂಡೀ ಲಡ್ಡೂ is written Pundi Laddu in English.
- How many calories in one plate of Pundi Laddu?
- 168 kcal per plate.
- How much cooking time?
- 35 min — 20 min prep, 15 min cooking.