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    You are here: Home / Recent Posts / Nei Urundai

    Nei Urundai

    October 24, 2013 by Sharmilee J 12 Comments

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    Nei Urundai is a tasty melt in the mouth sweet made by blending moong dal flour with ghee and molding as balls. Nei Urundai is commonly made for Diwali & other special occasions with simple ingredients & techniques.
    Nei Urundai Recipe

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    Nei Urundai

    Nei Urundai is a tasty melt in the mouth sweet made by blending moong dal flour with ghee and molding as balls. Nei Urundai is commonly made for Diwali & other special occasions with simple ingredients & techniques.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Servings12 ladoos
    AuthorSharmilee J

    Ingredients

    • 1 cup yellow moong dal
    • 3/4 cup sugar
    • 1/4+ 2 tbsp ghee melted
    • 2 tbsp cashews broken
    • 1/4 tsp cardamom powder

    Instructions

    • Dry roast moong dal in low medium flame till it turns golden brown, Set aside to cool.
    • In a dry mixer grind it a fine powder. Grind sugar to a fine powder.
    • Now sieve both powdered sugar and moong dal powder once atleast to discard the grainy particles. Transfer to a mixing bowl and set aside.
    • In a pan add a tsp of ghee and fry the cashews till golden brown.
    • Now heat up ghee just for 2 seconds.
    • In a mixing bowl containing powdered items add ghee fried cashews, cardamom powder and finally add ghee little by little.
    • Mix well with a ladle and add ghee again. Now mix well and let it rest until its warm enough for you to handle with your hands. Then shape them into laddos.
    • Store Nei Urundai in an airtight container and enjoy your ladoos.

    Notes

    • While roasting moong dal take care not to burn it, it should be nice golden brown in colour. So keep stirring continuously.
    • I always add ghee little by little and mix well, this way you can control the amount of ghee too.
    • If you want more ghee flavour in your ladoos then add 1/3 cup. But 1/4 cup is just enough to hold them into ladoos.
    • The sweetness is just right for the above measure but if you prefer you can even add 1:1 ratio for moong dal : sugar.
    • I suggest to sieve both powdered moong dal and sugar so as to discard the grainy particles and also to make the distribution of both the powders even.
    • Heating up ghee and adding is to shape the ladoos easily and it holds its shape well. But mix well with spatula and then handle with your hands only when its warm.
    • You can even use jaggery if you prefer but you have to get powdered clean jaggery as we cannot sieve it. You can use 3/4 powdered jaggery for 1 cup moong dal.
    • It keep well for more than 2 weeks.
    Nutrition Facts
    Nei Urundai
    Amount Per Serving (30 g)
    Calories 142 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 1g
    Cholesterol 7mg2%
    Sodium 5mg0%
    Potassium 12mg0%
    Carbohydrates 23g8%
    Fiber 2g8%
    Sugar 13g14%
    Protein 5g10%
    Vitamin A 33IU1%
    Vitamin C 0.02mg0%
    Calcium 8mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Nei Urundai Recipe Step by Step

    1. Dry roast moong dal in low medium flame till it turns golden brown,Set aside to cool.In a dry mixer grind it a fine powderHow to make nei urundai recipe - Step1Pin
    2. Grind sugar to a fine powder.Now sieve both powdered sugar and moong dal powder once atleast to discard the grainy particles.Transfer to a mixing bowl and set aside.How to make snei urundai recipe - Step2Pin
    3. In a pan add a tsp of ghee and fry the cashews till golden brown.Now heat up ghee just for 2 seconds.In a mixing bowl containing powdered items add ghee fried cashews, cardamom powder and finally add ghee little by little.
      How to make nei urundai recipe - Step3Pin
    4. Mix well with a laddle and add ghee again.Now mix well and let it rest until its warm enough for you to handle with your hands.Then shape them into laddos.How to make nei urundai recipe - Step4Pin

    Store in an airtight container and enjoy your ladoos.
    Moong Dal LadooPin

    Expert Tips

    • While roasting moong dal take care not to burn it, it should be nice golden brown in colour.So keep stirring continuosly.
    • I always add ghee little by little and mix well, this way you can control the amount of ghee too.
    • If you want more ghee flavour in your ladoos then add 1/3 cup.But 1/4 cup is just enough to hold them into ladoos.
    • The sweetness is just right for the above measure but if you prefer you can even add 1:1 ratio for moongdal : sugar.
    • I suggest to sieve both powdered moong dal and sugar so as to discard the grainy particles and also to make the distribution of both the powders even.
    • Heating up ghee and adding is to shape the ladoos easily and it holds its shape well.But mix well with spatula and then handle with your hands only when its warm.
    • You can even use jaggery if you prefer but you have to get powdered clean jaggery as we cannot sieve it.You can use 3/4 powdered jaggery for 1 cup moong dal.
    • It keep well for more than 2 weeks.

    Pasi Paruppu Ladoo

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    Filed Under: Diwali, Diwali Special, Ladoo Recipes, RandomPosts, Recent Posts, Sharmis Passions

    Reader Interactions

    Comments

    1. Veena Theagarajan

      October 24, 2013 at 1:11 pm

      looks so yummy.. perfect balls

      Reply
    2. Nivedhanams Sowmya

      October 24, 2013 at 3:27 pm

      very festive and delicious!!!

      Reply
    3. Indu Prakash

      October 29, 2013 at 6:58 pm

      Awesome laddus !!

      Reply
    4. Pavithra

      November 05, 2013 at 10:35 pm

      Thanks Sharmi. Made this for Diwali. It came out well but the ladoos weren't soft and smooth like my mom's. Why do you think it is? Thanks a lot.

      Reply
      • SHARMILEE J

        November 06, 2013 at 4:42 am

        You should mix well and break the lumps formed before you shape them…this way you will get smooth ladoos….

        Reply
    5. Pavithra

      November 06, 2013 at 3:19 pm

      Thanks for the reply Sharmi. I followed your recipe word for word. Few differences might be I ran the powders in mixie (few pulses) after adding ghee .

      Reply
    6. Mamatha BR

      December 02, 2015 at 10:52 am

      This is one of my favorite sweets. Which Taste's awesome. Thanks of the tips. One can add dry grated coconut also.

      Reply
    7. Sakthi

      March 21, 2016 at 8:53 am

      Hi Sharmi, I tried this ladoo and my 5 yr old son liked alot.

      Thank you!

      Reply
    8. Archana

      October 21, 2016 at 6:00 pm

      Hi Sharmi,
      I want to use store bought moong flour. Do I need to fry the flour before making ladoos? Thanks in advance

      Reply
      • SHARMILEE J

        October 23, 2016 at 2:58 am

        Yes roast it for few mins without changing the color….Its its roasted already you don't need to…

        Reply
    9. Unknown

      October 26, 2016 at 3:32 am

      Can you use icing sugar instead of sugar.

      Reply
      • SHARMILEE J

        October 27, 2016 at 12:46 pm

        Yes you can try

        Reply

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