Nei Urundai Recipe | Pasi Paruppu Laddu

Pasi Paruppu Laddu / Moong Dal Ladoo with step by step pics and a short YouTube video.  If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This Nei Urundai Recipe is more or similar to the Rava Ladoo or Besan Ladoo, just made with minimal ingredients. It stays good for 10 days, so you can start the Diwali sweets preparation with this ladoo and it is a stress-free recipe, that even newbies in the kitchen can try it. Also, if you are opting for a healthy option, replace sugar with jaggery powder, but check it once, whether the jaggery is free from dust and dirt. If interested, check my 100+ Navratri Recipes and collection of Sundal Recipes. 

Check my other Recipes prepared with Moong Dal like

• Moong Dal Khichdi
• Kumbakonam Kadappa
• Vadapappu
• Ratna Cafe Sambar / Tiffin Sambar
• Moong Dal Payasam / Kheer

Nei Urundai Seivathu Eppadi

Nei Urundai Recipe | Pasi Paruppu Laddu

Priya Santhamohan

Pasi Paruppu Laddu / Nei Urundai Recipe is similar to Rava Ladoo or Besan Ladoo, just made with minimal ingredients. It stays good for 10 days, so you can start the Diwali sweets preparation with this ladoo.

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Diwali Recipes, Festival Recipes, Sweet

Cuisine Indian

Servings 10 Laddus

Equipment

• Stovetop

Ingredients

  

• 1 Cup Moong Dal / Pasi Paruppu
• ¾ Cup Powdered Sugar
• ¼ Cup Ghee Link for Homemade Ghee
• 3 Pods Cardamom
• 10 Cashews

Instructions

 

• First, measure and keep all the ingredients ready. In a pan, add moong dal and dry roast in low flame for 4 to 5 minutes, till nice aroma wafts. Ensure not to change the colour or burn it (If need to make in large quantity, double the ingredients or increase accordingly).
• Allow the moong dal to cool down and transfer it to a dry mixer jar. Then, pulse it to a fine powder.
• Sieve it once, if there are coarse moong dal leftover, pulse it again and then add it.
• Also, sieve the powdered sugar once. Transfer, the sieved moong dal and sugar to a wide plate or bowl.
• In a pan, add little ghee and roast the cashews till golden colour, then keep aside.
• Then, add the cashews, warm ghee and mix everything well without any lumps (The ghee should be warm, as it helps in binding the ladoo)
• Pinch a portion of the flour and roll into balls of equal size. If you are not able to roll, add little more ghee or warm milk. Always, roll the ladoo tightly and handle with care, as it easily breaks.

  Do try this Nei Urundai Recipe for this Navratri festival or Diwali

Video

Notes

Tips for Pasi Paruppu Laddu

1.  Do roast the moong dal in low flame and ensure not to burn it.
2.  Roasted moong dal should slightly change in colour and not brown colour. But ensure there is no raw smell in the moong dal.
3. Moong dal should be ground finely, else it breaks while rolling and don’t hold the shape.
4. Always cool the roasted moong dal completely, and then grind, otherwise it becomes a paste.
5.  Both moong dal and sugar should be fine, so sieving is important.
6. If using whole cardamom, grind it along with moong dal or sugar and sieve it.
7. If making in large quantity, you can grind the moong dal in flour mill.
8.  Don’t add hot ghee (use warm  ghee only), else the sugar melts and makes the ladoo sticky.
9. Also shape the ladoo when the ghee is warm itself, if it cools the ladoo cannot be shaped.
10. Do roll the Nei Urundai Recipe tightly, so it don’t break easily.
11. If you are not able to shape it, sprinkle little warm milk and go ahead. But the shelf life reduces.
12. Don’t add ghee more than mentioned, else it changes the colour and the urundai turns sticky.

Keyword Nei Urundai Recipe, Pasi Paruppu Laddu

Nei Urundai Recipe

Method for Nei Urundai Recipe

1. First, measure and keep all the ingredients ready. In a pan, add moong dal and dry roast in low flame for 4 to 5 minutes, till nice aroma wafts. Ensure not to change the colour or burn it (If need to make in large quantity, double the ingredients or increase accordingly).

2. Allow the moong dal to cool down and transfer it to a dry mixer jar. Then, pulse it to a fine powder.

3. Sieve it once, if there are coarse moong dal leftover, pulse it again and then add it.

4. Also, sieve the powdered sugar once. Transfer, the sieved moong dal and sugar to a wide plate or bowl.

5. In a pan, add little ghee and roast the cashews till golden colour, then keep aside.

6. Then, add the cashews, warm ghee and mix everything well without any lumps (The ghee should be warm, as it helps in binding the ladoo)

7. Pinch a portion of the flour and roll into balls of equal size. If you are not able to roll, add little more ghee or warm milk. Always, roll the ladoo tightly and handle with care, as it easily breaks.

Do try this Nei Urundai Recipe for this Navratri festival or Diwali

Pasi Paruppu Laddu