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.
This Avalose Unda (Avalosunda) was printed from https://mariasmenu.com/snacks-starters/avalose-unda-avalosunda.
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