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
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.
Servings12 ladoos
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.
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Nei Urundai Recipe Step by Step
- 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 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.
Store in an airtight container and enjoy your ladoos.
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.
Veena Theagarajan
looks so yummy.. perfect balls
Nivedhanams Sowmya
very festive and delicious!!!
Indu Prakash
Awesome laddus !!
Pavithra
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.
SHARMILEE J
You should mix well and break the lumps formed before you shape them…this way you will get smooth ladoos….
Pavithra
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 .
Mamatha BR
This is one of my favorite sweets. Which Taste's awesome. Thanks of the tips. One can add dry grated coconut also.
Sakthi
Hi Sharmi, I tried this ladoo and my 5 yr old son liked alot.
Thank you!
Archana
Hi Sharmi,
I want to use store bought moong flour. Do I need to fry the flour before making ladoos? Thanks in advance
SHARMILEE J
Yes roast it for few mins without changing the color….Its its roasted already you don't need to…
Unknown
Can you use icing sugar instead of sugar.
SHARMILEE J
Yes you can try