Paal vadai, pal vadai or milk vadai is a unique and different Diwali sweet recipe. Although Amma insists it was often made at home, especially during Diwali, I don’t recall this sweet being part of the celebrations at all. Read on for how the recipe of paal vadai unfolded.
I was lamenting to Amma on the phone on Sunday saying how I had wanted to make some sweets for Diwali but nothing really happened. Then she goes “have you posted paal vadai yet?”Me: “Paal vadai? Have I eaten that before?”
Amma: “What are you saying? I used to make it all the time when you kids were smaller!”
Me: “I… don’t.. remember..”
Amma: “OK, it’s very easy. Here’s how you make it”
And so I made it!
Once made, it looks a bit like gulab jamun but don’t get misled by the looks. This sweet is remarkable in its sheer simplicity. Also check out quick and easy Diwali sweet recipes.
Paal Vadai Recipe
Ingredients
- 1 cup of skinned whole urad dal / ulutham paruppu
- A pinch of salt
- 2-3 cups of milk more or less
For jaggery syrup:
- 5 tbsp of grated jaggery or brown sugar
- 10-12 tbsp of water
- 1 pod of cardamom
Instructions
- Soak the urad dal in enough water to cover it by 3 inches for about 1 to 2 hours.
- Grind the soaked dal with enough added milk to make a thick, custard-like batter. It should have the consistency of the batter you would grind for medhu vada. Add salt and mix well.
- Heat oil to almost smoking point and add small quantities of batter into it. No need to shape them, just make them into small lime-sized balls.
- Fry until golden brown and drain on kitchen towels.
- For jaggery syrup, mix the jaggery and water and bring to boil. Peel and add the cardamom pod, including the skin.
- Remove the syrup from fire and dunk the fried urad balls in. Keep covered and let it soak well.
- That's it! Serve warm or at room temperature.
Step by Step Paal Vadai Recipe:
1. Soak the urad dal in enough water to cover it by 3 inches for about 1 to 2 hours.
2. Grind the soaked dal with enough added milk to make a thick, custard-like batter. It should have the consistency of the batter you would grind for medhu vadai. Add salt and mix well.
3. Heat oil to almost smoking point and add small quantities of batter into it. No need to shape them, just make them into small lime-sized balls.
4. Fry until golden brown and drain on kitchen towels.
5. For jaggery syrup, mix the jaggery and water and bring to boil. Peel and add the cardamom pod, including the skin.
6. Remove the syrup from fire and dunk the fried urad balls in. Keep covered and let it soak well.
That’s it! Serve warm or at room temperature. The flavour is predominantly that of urad dal so it’s quite unique and delicious.
You can also make these in white sugar syrup, just omit the cardamom pod in that case, it may overpower the flavour.
Classic recipe Dear.Yum Yum.Delicious clicks too.Great work.Luv it
Super gorgeous! I think I'm going to like it. Lovely pics, too! New macro lens at work?
first time hearing about this recipe. lovely and healthy one
Awesome nags,
You can use the same batter more or less and also make regular thayir vadais also i guess..dunk one of them in curd, season with boondhi and cilantro, and dunk the other batch in syrup…wait you used waggery??? we don't use sucre??? how many days can you keep them? Do you make them separately and add it to the syrup only when you serve?
Shobha
At first I thought they were jamuns!! Yummy!!
this seems to be a healthy sweet with urad dal and jaggery! Love the first pic!
Wow!!! Very unique… I am very intrigued by it.Added on my to do list 🙂
yes saee, but i feel like they are not as clear as they could be. maybe the lighting is bad 🙂
the details are in the post shobha. yes i used jaggery but you can also use sugar syrup. you dunk them in when at least one of the items are hot. so i made the syrup and when it's still hot, added the vadas in. yes, you can use the same batter to make medhu vada and curd vada, etc.
Wow looks and sounds totally new to me…yummy they look!