Urad Dal & Coconut Balls Recipe – Authentic Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Urad Dal & Coconut Balls Recipe – Authentic Indian Sweet

Hey everyone! If you’re looking for a sweet treat that’s both comforting and bursting with traditional Indian flavors, you have to try these Urad Dal & Coconut Balls. I remember making these with my grandmother during festival season, and the aroma alone brings back so many happy memories. They’re surprisingly easy to make, and the combination of the soft, slightly chewy exterior with the sweet, coconutty filling is just divine. Let’s get started!

Why You’ll Love This Recipe

These aren’t just any sweets; they’re little pockets of joy! They’re perfect for festive occasions, afternoon tea, or just when you need a little something sweet to brighten your day. Plus, they’re naturally vegetarian and can easily be adapted to be vegan (more on that later!). The texture is wonderfully unique – a delicate crispness gives way to a melt-in-your-mouth filling.

Ingredients

Here’s what you’ll need to create these delightful balls:

• ½ cup urad dal (approximately 100g)
• ¼ cup raw rice (approximately 50g)
• 1 cup grated coconut (approximately 100g)
• ¾ cup jaggery (approximately 150g)
• 4 cardamom pods
• 1 tsp ghee (approximately 5ml)
• ⅛ tsp salt (a pinch)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Urad Dal: Type and Quality

Urad dal, also known as black gram, is the star of the show. Make sure you’re using good quality, split urad dal (urad dal chilka). It should be plump and free of any stones or debris.

Raw Rice: Choosing the Right Grain

Any short-grain raw rice will work well here. I usually use sona masoori rice, as it gives a lovely texture to the batter.

Jaggery: Regional Variations and Substitutes

Jaggery is unrefined cane sugar, and it gives these balls a beautiful, caramel-like flavor. You can find it in dark or light varieties. Dark jaggery has a stronger flavor. If you can’t find jaggery, you can substitute it with brown sugar, but the flavor won’t be quite the same.

Ghee: Clarified Butter – Flavor and Tradition

Ghee adds a richness and aroma that’s essential to Indian sweets. It’s clarified butter, meaning the milk solids have been removed. Don’t skip this!

Cardamom: Fresh vs. Ground

Freshly crushed cardamom pods are always best! The aroma is so much more vibrant. If you’re using ground cardamom, use about ½ tsp, but honestly, take the extra minute to grind the pods – you won’t regret it.

Coconut: Fresh vs. Dried – Impact on Texture

Freshly grated coconut is ideal for the filling, giving it a lovely moistness. If you’re using dried coconut, rehydrate it by soaking it in a little warm water for about 10-15 minutes before using.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dal & Rice: Start by soaking the urad dal and raw rice together in plenty of water for at least 3 hours. This is crucial for a smooth batter.
2. Grind the Batter: Drain the soaked dal and rice. Grind them together in a blender or grinder with minimal water – you want a thick, smooth batter. Add the salt and mix well.
3. Make the Filling: In a pan, dissolve the jaggery in 2 tablespoons of water. Strain the jaggery water to remove any impurities. Bring it to a boil and cook until it reaches a syrupy consistency.
4. Combine Filling Ingredients: Add the grated coconut, ghee, and crushed cardamom pods to the jaggery syrup. Cook for another 5-7 minutes, stirring constantly, until the mixture thickens and comes together.
5. Shape the Balls: Let the filling cool slightly. Once it’s cool enough to handle, shape it into small balls – about 1 inch in diameter.
6. Fry to Golden Perfection: Heat oil in a kadai (or deep frying pan) over medium heat. Dip each coconut-jaggery ball into the urad dal batter, coating it evenly.
7. Fry in Batches: Carefully drop 3-4 battered balls into the hot oil at a time. Fry them until they’re golden brown, flipping gently to ensure they cook evenly.
8. Drain & Serve: Remove the fried balls with a slotted spoon and drain them on paper towels. Serve warm and enjoy!

Expert Tips

• Batter Consistency is Key: The batter should be thick enough to coat the balls without being too runny. Add a tiny bit of water if needed, but be careful not to overdo it.
• Oil Temperature: Make sure the oil is hot enough before frying. If it’s not, the balls will absorb too much oil.
• Don’t Overcrowd the Pan: Frying in batches prevents the oil temperature from dropping and ensures crispy balls.

Variations

• My Family’s Secret: My aunt always adds a pinch of nutmeg to the filling – it adds a lovely warmth.
• Nutty Twist: Add a tablespoon of chopped nuts (cashews, almonds, or pistachios) to the filling for extra crunch.
• Sesame Seed Coating: Before frying, sprinkle the battered balls with sesame seeds for a beautiful presentation and nutty flavor.

Vegan Adaptation

Want to make these vegan? Simply substitute the ghee with a vegan butter alternative or coconut oil. It works beautifully!

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free. Just double-check that your jaggery doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Cardamom)

If you’re not a huge fan of cardamom, you can reduce the amount to 2 pods or even omit it altogether. A little goes a long way!

Festival Adaptations (Diwali, Ganesh Chaturthi)

These balls are a staple during Diwali and Ganesh Chaturthi. They’re considered auspicious and are often offered as prasad (a religious offering).

Serving Suggestions

These are delicious on their own, but you can also serve them with a glass of warm milk or a cup of chai. They also pair well with a scoop of vanilla ice cream for a decadent dessert.

Storage Instructions

Store leftover balls in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh, but they’ll still be tasty a day or two later.

FAQs

What is the best way to grind the urad dal and rice for the perfect batter consistency?

Soaking is key! And use as little water as possible while grinding. You want a thick, smooth paste – almost like a very thick pancake batter.

Can I use powdered jaggery instead of solid jaggery? If so, how does it affect the recipe?

Yes, you can! You’ll need about ¾ cup of powdered jaggery. It dissolves more easily, so you might need to reduce the amount of water slightly.

What is the role of ghee in this recipe, and can I substitute it with oil?

Ghee adds a unique flavor and richness. While you can substitute it with oil, the flavor won’t be quite the same.

How can I tell when the jaggery syrup has reached the correct consistency?

The syrup should be sticky and form a soft ball when dropped into a bowl of cold water.

Can these balls be made ahead of time and frozen? If so, how should I reheat them?

Yes! You can freeze the uncooked balls for up to a month. Fry them directly from frozen, adding a minute or two to the cooking time.

Enjoy making these delicious Urad Dal & Coconut Balls! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!