Porvulangai Urundai or Multigrain Ladoo

A nutritious and protein packed Ladoo made from a healthy blend of whole grains – wheat and legumes – – whole green gram, black channa.

I am sharing a step by step recipe that was passed on to me by my Mom. This Ladoo is a good source of protein during pregnancy. I munched on these ladoos throughout my pregnancy.

Generally this Ladoo is very hard to bite, but I have made a softer version of this Ladoo so that my toddler can enjoy it as well. Ghee is the ingredient that helped me make the Ladoo softer.

Makes: Around 50 medium sized ladoos


  • Whole green gram or moong – 2 cups
  • Whole Bengal gram or black channa – 1 1/2 cups
  • Whole wheat or broken wheat ( Dalia) – 1/2 cup
  • Jaggery – 500 gm
  • Shredded coconut – 3/4 cup
  • Cardamom – 7 to 8
  • Ghee – 150 g
  • Roasted Bengal gram or pottukadalai – a few
  • Cashew nuts, roasted and finely chopped  – A few ( Optional)
  • Dry ginger, ground – 1/4 tsp


  • Roast green gram, bengal gram and wheat separately in a preheated heavy bottomed pan until light red
  • Dry roast the coconut for a few minutes until it emits a nice aroma
  • Grind in a spice mill if available or grind in a mixer and  pass through a fine sieve
  • Heat the jaggery in a vessel adding 1/8 cup of water. Once the jaggery melts strain and keep aside
  • In a heavy bottomed pan, mix the melted jaggery and coconut and bring to a boil while stirring continuously. Add the roasted Bengal gram/pottukadalai after a minute and stir continuously until the syrup boils and emits a distinct flavor
  • To test the consistency of the syrup, pour a drop of it into a bowl of water. If the drop forms a small mass without dissolving the syrup has reached the desired consistency
  • Mix ground cardamom, ginger powder and roasted cashew nuts to the flour mixture
  • Once the jaggery syrup has cooled down a little, ( it still needs to be warm but not hot as you don’t want scald your hands ) pour a ladleful of jaggery in a small heavy bottomed pan, add  a few spoons of flour to it and stir with a fork. Grease your hands with ghee and add the required ghee to the flour jaggery mixture. Quickly make balls taking care not to scald the skin
  • Repeat this process a few more times i.e, work with a little jaggery syrup, flour and ghee at a time and make balls
  • After a few rounds, add the remaining flour to the big pan of jaggery and add the remaining ghee and make balls. If you find that the mixture is too dry and it is getting difficult to roll into balls, use some additional ghee  to help you make the round ladoos

Store in an airtight container and enjoy 😊


4 thoughts on “Porvulangai Urundai or Multigrain Ladoo

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