Moong dal ladoo/Nei urundai is a popular South Indian sweet made during Diwali or any other special occasions. As Navarathri is nearing, this would be the best time to share this recipe. In Tamil, we call it as “Nei urundai” which means ghee ladoo as this is made with lots of ghee. But the main ingredient used is moong dal (pasi paruppu maavu, payatham maavu).
This is one of the simple, delicious and healthy ladoo which can be whipped up within 15 mins. This can be given to kids as energy ladoo. This is best suitable for kids snack box or as an evening snack after school. Usually, this ladoo is made with regular sugar, as I wanted this to be a healthier side I have added palm sugar(Panam kalkandu) in the place of regular white sugar. You can also use jaggery or palm jaggery too. As I had almond pieces, I roasted it in the ghee and used. You can even use cashews or pistachios or any other nuts of your choice or whichever your kids like.
In order to get the smooth and tasty ladoo, follow these steps:
- Dry roast moong dal/Pasi paruppu on low flame until it reaches a golden brown color. Do not leave it unattended as it may get burnt easily. Stir moon dal continuously until it reaches the golden brown color. Color of the moong dal should not change to dark brown color or else you may get a bitter taste. Do not take moong dal before it reaches the golden color or else you will get the raw taste and while eating ladoo it will stick in your mouth. So roasting moong dal to the proper consistency is a must.
- Sieving both moong dal powder and sugar is a must, which gives you the smooth ladoo as the end result. It will just melt in your mouth.
- To make perfect ladoo, heat ghee and then add it to the moong dal powder. It helps the sugar to melt and bind with the moong dal. Also, make sure to add the required amount of ghee only i.e 1 tbsp at a time or else your ladoo might end up watery and might not hold the shape.
Now let us see how to prepare this recipe.
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- 1/2 cup Pasi Paruppu/Moong Dal
- 1/2 cup Powdered Palm Sugar
- 2 tbsp Almond/Badam finely chopped
- 1/4 cup Ghee
- 1/2 tsp Cardamom/Elaichi Powder
- Roast almond in a tsp of ghee until golden brown and set aside.
- Dry roast moong dal on low flame in a pan until it turns golden brown. Once done transfer it to a plate and let it cool down completely.
- Once moong dal cools down, transfer it to a mixer jar and grind it into a smooth powder.
- In a wide pan place a sieve and add powdered moong dal, powdered palm sugar and sieve it thoroughly. Discard the lumps. Mix both the powder well.
- Now add roasted almonds and mix well. Heat ghee and add 1 tbsp of ghee at a time and mix well. You will not require all the 1/4 cup of ghee. When you are able to make the ball out of the mixture stop adding the ghee. Also, add cardamom powder and mix well.
- Now take a handful of the mixed powder and make it into a small lemon size ball. Repeat with the remaining powder. Delicious, melt in the mouth moong dal ladoos are ready.
- Dry roast moong dal/Pasi paruppu on low flame until it reaches a golden brown color. Do not leave it unattended as it may get burnt easily. Stir moon dal continuously until it reaches the golden brown color.
- Color of the moong dal should not change to dark brown color or else you may get a bitter taste.
- Do not take moong dal before it reaches the golden color or else you will get the raw taste as well while eating ladoo it will stick in your mouth.
- So roasting moong dal to the proper consistency is a must.
- For a healthier reason, I have used palm sugar to make this ladoo. You can also use regular sugar or jaggery or palm jaggery according to your needs.
- As I had almond pieces, I roasted it in the ghee and used. You can even use cashews or pistachios or any other nuts of your choice or whichever your kids like.
- To make perfect ladoo, heat ghee and then add it to the moong dal powder. It helps the sugar to melt and bind with the moong dal.
- Also, make sure to add the required amount of ghee only or else your ladoo might end up watery and might not hold the shape.
Healthy and delicious ladoo is ready to relish.
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