Easy Venna Undalu | Janmashtami Sweet Butter Balls Recipe
Venna Undalu Recipe or Sweet Butter Balls is one of the traditional sweet recipes prepared in South India, especially on the occasion of Janmashtami and Vinakaya Chaviti.
Apart from prasadam recipes, if you are in search of healthy recipes for your children then this will perfectly suit your children’s taste.
Rice flour, fresh butter and jaggery fall as the main ingredients for this recipe. In short, if you treat butter balls as wafers and jaggery as chocolate then it is a dumpling coated with jaggery sweetness.
When your child has a bite of this recipe, they will fall in love with the sweetness on the crust and crunchy bite from the inside. When we chew this combination then we will be left in heaven.
TIPS to make perfect Venna Undalu:
- When drying soaked rice, if you are in a hurry you can put it under a fan to dry fast.
- Adding a generous quantity of fresh butter not only makes the dough soft but also gives a good flavor.
- Making soft and pliable balls can only be achieved only when you knead the dough for 2-5 minutes.
- While deep frying butter balls, fry them on low to medium heat and flip them occasionally so that they can be fried evenly.
- Jaggery consistency plays an important role so if you have any doubts please do watch the video.
- Once venna undalu are deep-fried, keep them aside so that they turn crisp.
- This recipe tastes good when syrup is coated well and turns non-sticky.
You may also like to check other recipes:
Poha Ladoo and
Venna Undalu | Sweet Butter Balls Recipe
VennaUndalu or Sweet Butter Balls is one of the traditional sweet recipes preparedin South India especially on the occasion of Janmashtami and Vinakaya Chaviti.
Ingredients
- Rice – 1 cup
- Water- required
- Salt – ½ tbsp.
- Fresh butter – 3 tbsp.
- Jaggery – 1 cup
- Sugar – 2 tbsp.
- Oil – to deep fry.
Instructions
- For making our recipe, we make use of soaked and powdered rice flour.
- So soak rice by adding adequate water and keep aside for half an hour.
- Drain water and dry rice over a clean cloth. Once dried transfer to a mixer grinder and make soft powder.
- If needed we can sieve the flour and transfer rice grains to the grinder for further powdering.
- Transfer rice flour in a wide vessel and put salt and fresh butter.
- Mix to make the soft pliable dough by adding a generous quantity of fresh butter.
- To get crack free output dough need to be kneaded 2-5 minutes.
- Take a small portion of dough and make small balls by pressing and rotating hands. If needed grease hands.
- Keep aside and heat oil in a pan.
- Once the oil is ready, put butter balls in it and gently stir them till they turn to golden brown color.
- Remove from the oil before they turn further color and keep aside to cool down.
- In a vessel, put jaggery and add water to dilute/ make jaggery syrup.
- Filter syrup to remove foreign particles and reboil syrup by adding little sugar.
- Boil syrup till we get light sticky gel type syrup.
- For more details watch the video. Put venna undalu in syrup and mix well.
- Mix gently so that syrup is coated well.
- Transfer Sweet Butter Balls to serving bowl and serve once they turn cool and become non-sticky.
Recipe Video
How to make Venna Undalu or Butter Balls Recipe:
Preparing Venna Undalu:
1. Put rice in a bowl and pour adequate water to soak for half an hour.
2. Remove water through a colander and put it on a clean cloth and spread to dry.
3. Once the rice is dried, put the powder in a mixer grinder and make soft powder. If needed sieve to get soft powder.
4. Sprinkle a little salt and add fresh butter. Mix the dough, if needed add a little more butter.
5. Knead the dough for a minute or two to make a soft pliable dough.
Making Venna Undalu:
6. Take a small portion of dough and press hard with both hands and rotate to make round balls.
7. Heat oil in a pan and put butter balls in oil and deep fry till they turn a golden brown color.
8. Once done, remove from oil and drain excess oil using a colander and transfer to another plate. Keep them aside, and let them cool so that they become crisp.
Preparing Jaggery syrup for Butter Balls:
9. Put jaggery in a vessel and add a little water. Bring it to a boil so that the jaggery melts. Filter syrup using a colander to remove dust particles or stones.
10. Pour syrup into a vessel and add sugar to it. cook till you get a light sticky consistency.
11. To check the consistency put a drop of syrup in water. Touch syrup you will notice jelly form.
12. While the syrup is boiling put butter balls in the syrup and mix well.
13. Once the syrup is coated well, transfer it to another bowl and keep it aside so that the syrup becomes non-sticky once cooled.
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