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Kallunde | Kalthambittu Unde | Festival Recipes

Kallunde or kalthambittunde is very traditional age old sweet . For this sweet we don’t use ghee or oil. As the name says kallu meaning stone and unde is laddu, the sweet is like kallu. In olden days, my ajji used to dry roast the whole bengal gram(kari kadle) then using beesokallu, she used to take out the skin, making powder and she was doing the kallunde.
Whenever she was in hurry to make the kallunde she used to prepare the same with Hurigadale / fried gram. tastes exactly same and this way it is much easier. So we adopted this version of kalthambittunde( kallu thambittu) . This was almost forgotten in our family as well, but my childhood friend Nagu from Anekere reintroduced to this sweet when I visited India this summer.
Here is simple yet delicious, healthy kallunde recipe. Check this SWEET RECIPE link for more sweets

Ingredients for making kallunde:

  • 1 cup fried gram/putani/hurigadale
  • 3 to 4 cardamom
  • 2 tbsp hurigadale/fried gram
  • 3 to 4 tbsp grated dry coconut (kobbari) or coconut pieces ( or you can use both )
  • recommended – dry coconut pieces
  • 2 to 3 tbsp dry roasted halved peanuts/groundnuts
  • 2 to 3 tbsp extra fried gram powder / putani powder/ hurigadale pudi for rolling the kallunde
  • 3/4 cup jaggery
  • 6 tbsp water

we can make around 10 kallunde.

Method:

  1. Powder hurigadale and cardamom to a fine powder and keep it ready
  2. Melt the jaggery with 6 tbsp water on medium heat, then strain it to a pan. This step is to clean the jaggery
  3. Keep the cleaned jaggery syrup back on store on medium to medium low heat, if you are making kallunde more like using 3 to 4 cups , then don’t keep all the cleaned jaggery syrup at once to make the Paaka,prepare in batches in batches.
  4. After around 7 minutes, check the paaka consistency as shown(please watch the video) , if it is like single thread not too thick, you can use this syrup to make the kallunde, but the unde will not be like kallu(hard) you do get soft, very tasty unde.
  5. Now after 3 to 4 minutes again check the consistency of the syrup, now the paaka will be more thick, and you will see strong thick one string when you check, as shown,( be careful the syrup is very hot. take it in spoon and let it cool a bit before you touch
  6. Turn off the heat and let it cool a bit( it has be little hot when you pour it)
  7. thicker the syrup the hard becomes the kallunde.
  8. Add the jaggery syrup to the prepared kallunde mix, mix it, take desired amount of the mix and make a ball
  9. Roll the kallunde in the extra hurigadale powder, repeat the same procedure for the remaining kallunde