Pasi Payaru Laddu (Green Gram Ladoo)
Healthy and delicious South Indian green gram laddu (pasi payaru urundai) prepared with roasted whole moong, powdered jaggery and ghee.
Servings: 10
Ingredients
- ½ cup Whole green gram / sabut moong / pasi payaru (approx. 100g / 3.5 oz)
- ⅓ to ½ cup Powdered jaggery / naatu sakkarai (approx. 70g to 100g)
- 2 pods Cardamom
- a few Cashew nuts (broken into pieces)
- 2 tbsp Ghee (approx. 30 ml / 1 fl oz, melted)
Instructions
- To make green gram ladoo with jaggery, firstly heat a kadai. Lower the flame and add the green gram. Roast it till it leaves a nice aroma and turns reddish brown color. Roast patiently in low to medium flame else laddu tastes raw.
- Switch off the flame and remove to a plate. Let it cool down completely. In a mixie jar, take the roasted green gram, cardamom and grind to a fine powder.
- Lastly add the powdered jaggery to the mixie jar. Pulse and powder it nicely. Remove and collect in a plate.
- Heat ghee in a small kadai and roast the broken cashew pieces till golden in color. Add the hot ghee along with roasted cashews to the green gram jaggery mixture.
- Mix evenly with a spoon as the ghee is hot. Once it turns warm, mix well with your hands and shape into round balls. Make ladoo and store in an airtight box. Enjoy up to 1 week!
Notes
- For variations, you can roast the powdered green gram in melted ghee, cashew mixture and shape ladoo once it cools down. Ladoo looks little moist and shiny.
- You can use powdered sugar instead of jaggery.
- Make sure you roast the green gram without raw smell. Roast patiently on low to medium flame.