You almost were expecting this post right? After all, it’s a logical sequence to the last post. So, did you get a chance to make avalose podi? I know it’s a bit time consuming, but it’s easy to do. I love the fact that it has a long shelf life (read: no need to cook!).
In last post, I told you how I wasn’t a big fan of avalose podi, but that’s not the case here. I like avalose unda very much. But my “likeness” factor very much depends on its texture. I like the ones which have a firm but soft texture.
Most of the time, the ones we get from the shop can cause some serious damage to your teeth or even your toes (you know, in case you accidentally drop it in an attempt to break it into pieces).
Before making this, I sent a silent prayer to all the cooking gods and looks like the gods were in a good mood. The Avalose Unda came out well, if I say so myself. Honestly, I was a bit, no very much, skeptical about how it would turn out. So I used only a small quantity of avalose podi to try this out.
Also, let’s not forget, the whole process made me feel like a grown up. Well, I’ve been playing house for almost 12 years now. So when I make traditional things like these, it makes me feel all grown up and responsible and disciplined and whatever it is you associate with grown up people. But somehow the feeling doesn’t last long. It wears off quickly and am back to my normal house playing self ;)
Anyways, let’s come back to avalose unda. Let me tell you, if you’ve got avalose podi ready with you, then making avalose unda is a breeze. The only tricky part is to get the sugar syrup in right consistency. But, it’s no rocket science, trust me.
This also makes for a good Christmas gift along with Christmas Fruit Cake, Achappam, Kuzhalappam, Panchasara Varatti. That is if you are planning to go with some traditional items, otherwise you can always make some cakes and cookies.
Here is the recipe…
Mix sugar, water and lemon juice. Cook till it becomes one thread consistency (refer notes for details). Remove from fire and add ghee and powdered cardamom. Let it cool for 3-4 mins…
Add the syrup to the avalos podi. Using your fingers mix well and shape into small balls…
Toss the shaped avalos unda in avalos podi…
Avalose Unda (Avalosunda)Print
- Avalose Podi – 250 gms
- 1/2 cup Sugar
- 1/2 cup Water
- 2 tsp Lemon juice
- 1/2 tbsp Melted ghee
- 2 Cardamom powdered
- Mix sugar, water and lemon juice. Cook till it becomes one thread consistency (refer notes for details). Remove from fire and add ghee and powdered cardamom. Let it cool for 3-4 mins.
- Add the syrup to the avalos podi. Using your fingers mix well and shape into small balls. Toss the shaped avalos unda in avalos podi.
- Store in airtight containers.
To test for one thread consistency: Once the sugar is melted completely, cook for 3-4 mins and then use a spoon or wooden spatula to take a small portion of the syrup. Let it cool for a few seconds. Dip your forefinger in the syrup. Press together the forefinger and your thumb and pull apart gently. If a single thread is formed (without breaking) when your fingers are pulled apart, the syrup has reached the right consistency.
Also, once the sugar is melted, keep a close watch since the consistency changes quickly after that.
Also make sure you add the sugar syrup to the avalos podi within the specified time limit, otherwise it may be difficult to shape it.
I got around 18 small size avalos unda from the above qty. Keep in mind that Avalose unda becomes firm as it rests.