Venna Undalu

MommyFood Author
Recipe prepared by Smt Jhansi Lakshmi
Article written by Lakshmi Aparna

Preparation time: 30 minutes
Cooking time: 30 minutes
Yield: 1 & 1/2 kg



Maida Pindi (Flour) : 1 kg

Vennapoosa (Cooking butter) : 300 gms (Salt less)

Nune (Oil) : To fry

Bellam (Jaggery) : 1 kg

Panchadara (Sugar) : 250 gms

Neeru (Water) : 500 ml

Soda uppu (Cooking Soda) : 1 tsp

Yelukalu (Elachi) : 5

Paalu (Milk) : 250 ml


Step 1 : In a basin mix 1 kg Maida with 1 tsp soda salt, then add 300 gms cooking butter.

Step 2 : Add lukewarm boiled 250 ml milk and 250 ml water (approximately) to the flour mixture, and make to soft dough

(The Dough must be softer than Chapathi dough)

Step 3 : Store the dough in a closed container, take small quantity and start doing small balls with your fingers.
(The ball should be in peanut size so that sweet goes inside)

Step 4 : Add Oil in a pan to fry balls ( See that oil is half to the pan as balls contain butter)

Step 5 : Mean while, add 250 ml water, 1 kg Jaggery and 250 gms sugar in a thick vessel to boil (Vessel Base must be thick for paakam)

Step 6 : Deep fry the balls adding slowly with atlakada ( Spatula ) till golden brown color

Step 7 : Check that paakam is little thick (Unda paakam raavali) by adding little quantity on a water plate

Step 8 : Turn off flame, slowly add fried balls in the pakam

Step 9 : Take the mixed balls in a flat plate to cool

Step10 : Store them in air tight container, it has a shelf life of 10 days

Yummy Tasty Venna Undalu Sweet is ready to serve :)

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