Friday 2 November 2018

Pasi paruppu Urundai / Moong dhal ladoo / Nei Urundai

Moong dhal ladoo is one of the traditional, tasty and easy to make sweet, apt to prepare for upcoming  Diwali festival.  Though my mom used to prepare often,  I tried  it for the first time; everybody in my family loved it, especially my younger one😃.

Do try this at home and share it with your loved ones!!

10 min
20 mins
Recipe for Moong dhal ladoo / Nei urundai
Recipe type: Sweet
Cuisine: Indian
Yields - 12 to 15 ladoos 

Moong dhal / Pasi paruppu - 1 cup
Sugar - ¾ cup
Cardamom powder - 
½ tsp
Ghee - ¼ cup
Cashew nuts - 5 to 8 no.(chopped into small pieces)


Dry roast the moong dhal till it turns light golden brown in colour. (to avoid burning, stir it continuously in medium flame)

Once it is cooled down, grind into fine powder and sieve it to get fine texture.

Add sugar and cardamom into a mixer. Grind it into fine powder and keep aside.

Add ghee in a pan; fry the cashews till it turns golden brown.

In a bowl, add moong dhal powder, sugar powder. Give it a mix

Add melted ghee and fried cashews to the moong dhal sugar mixture. mix well with a spoon.

When it is become warm; start making ladoos out of it.

Store it in a airtight container. It wil stay good for 4 to 5 days.


If you are not able to hold laddo, add little more hot ghee and start preparing.

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