Hello Bidar Folks
You people are staying away from Bidar and miss it on many counts. Here is an attempt to bring some Bidar Heritage products to you and connect you to your roots. Dubalgundi Ghanad Undi (DG Undi) is our first offering to you. With your patronage we intend to add many more products from the motherland.
Our Intention is to revive Dubalgundi Ghanad Undi on larger scale, make it available to people living in far off places. We have developed appropriate packaging for extended shelf life. For enhancing the quality, we are introducing Quality Check (QC) and standardization of ingredients. The indirect intention is to offer better prices to Sugarcane growers and development some employment opportunity too. Above all our intention is to keep this heritage product live and make available it to larger consumers. Your whole hearted support is appreciated.
On Sept 16, 2019, Bangalore Mirror carried a story on Foods of Bidar (https://bangaloremirror.indiatimes.com/opinion/sunday-read/bidar-a-food-story/articleshow/71029599.cms). In fact it was part of thesis of Swetha Ramachandran of Srishti Institute of Art, Design and Technology, titled “Conversations in Bidri Kitchen”. In her work she has prominently described about a laddu made out of jaggeary; though not named it; through the description one can make out that she is referring to Dubalgundi Ghanad Undi (DG Undi).
Undoubtedly, Dubalgundi Ghanad Undi is a delicacy and so far we have not come across or tasted anything near or similar to this. DG Undi is a Bidar heritage product and currently it is made predominantly in Dubalgundi. However, it is very seasonal and availability is also limited.
How is it made?
Briefly, Sugarcane juice is boiled to thick syrup consistency (a step behind Jaggery making stage) and is the base material. To this syrup Fried Gram powder (Putani hittu) is added to give body to the Undi. The blend of these two base materials is the basis for unique taste. Further as taste enhancers, cardamom powder (flavour), dry fruits like Cashew, Almond flakes, sesame seeds are added. While the cooling of mixed syrup occurs, the mixture is given a shape like bread bun by hand moulding; and that is the Undi ready for enjoying. The key step is to add all these ingredients at certain consistency of syrup for most palatable Undis.
Interventions and Improvements
The whole process described above is carried out in open and moulding by hands. So, there is some scope to question the hygienic atmosphere it is made. To overcome this whole process is mechanised; the product is not touched by human hands at any stage.
Traditional Undi makers do not use any good packaging; it is just wrapped in old newspapers. The Undi tastes its best when the moisture consistency is good, in other words when it is fresh. Normally, with no proper packaging, the moisture is lost in couple of days and it loses its palatability. To overcome this issue we have packed it in airtight food grade plastic containers so that the original taste is preserved for many days to weeks.
In all probability we will offer you Dubalgundi Ghanad Undi from Sankranti of 2020. Traditionally this Undi is part of festival o Sankranti and Shivaratri. Look forward to your patronage.
