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Nei urundai recipe pasi paruppu urundai
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Nei Urundai Recipe (Pasi Paruppu Urundai / Moong Dal Laddu)

Traditional South Indian Nei Urundai (Pasi Paruppu Urundai / Moong Dal Laddu) made with roasted yellow moong dal, powdered sugar, fragrant cardamom and pure ghee. Quick 10-minute festive Diwali sweet recipe!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sweet
Cuisine: Indian
Servings: 10 laddus
Author: Chitra

Ingredients

1 cup = 250 ml

  • ½ cup Yellow Moong dal / Pasi paruppu (approx. 100 g / 3.5 oz)
  • ½ cup Sugar (approx. 100 g / 3.5 oz, ground into 3/4 cup powder)
  • 2 Cardamom pods (powdered along with sugar)
  • ¼ cup Melted ghee (approx. 60 ml / 2 fl oz, warm)
  • 1 tbsp Cashew nuts (broken, fried in 1 tsp ghee)

Instructions

  • Dry roast moong dal in low flame till you get a nice smell. Powder it nicely. Sieve the flour. U’ll get 1/2 cup + 1 tbsp powder. Fry cashews in little ghee ( say a tsp ) and set aside.
    Roasted moong dal turning aromatic on low flame
  • Now powder the sugar along with cardamom. You’ll get around 3/4 cup. The ratio of powdered moong & sugar should be 1:1.5. If you like mild sweetness , you can add 1:1 too..
    Sifted moong dal flour and powdered sugar in mixing bowl
  • Mix & add the fried cashews. Melt 1/4 cup of ghee and add to the mixture. Make balls tightly when it is warm.. Enjoy!!
    Mixing melted ghee to form moist laddu dough
  • Store in a box and u can have it for 10 days.
    Shaping traditional nei urundai laddu on a plate

Video

Notes

  • You can adjust the sugar quantity to your taste. A 1:1.5 ratio of powdered dal to powdered sugar gives medium sweetness. For milder sweetness, you can use 1:1 ratio.
  • Make sure to dry roast the dal on low flame until fragrant without browning too much.
  • Store in an airtight container for up to 10 days at room temperature.