With Diwali around the corner preparation for sweet and savories are on. So many lovely traditional recipes take and share makes me all confused where to start. Definitely an Indian recipe with ghee will be anytime favorite.
Then, I definitely go back to one I love…nei urundai. These little gram flour balls are one of the oldest traditional recipe still quite leaving a lingering want among the sweet lovers. With the homemade liquid gold…there is nothing more you need. So making it the absolute traditional way…simple and satisfying ..nei urundai
Between there is a tiny apprentice with me, making this and making sure that she welcomes enough ants to treat today too.. I am sure it will be no dinner for her today..coz I can see my neiurindai..vanishing..totally losing count.
- One cup of Moong dal/ skinned green gram dal /pasiparippu / cheruparippu /hesarubele
- Three fourth cup of sugar (I have used unrefined sugar)
- Half tsp of cardamom powder
- One cup of ghee
In a heavy bottom pan dry roast the moong dal till the roast aroma rises and the beans are showing golden speckles. This will take about twelve to fifteen minutes on a low flame.
Keep at it as it will burn if done any faster.
Cool it till it is handlable.
Powder it in your spice mill with the sugar and cardamom added.
The mix is ready...now for the festival flavour.
Warm the ghee...just enough to melt for an even spread.
Now using a spoon add the ghee to the powder prepared and make small lime sized balls.
Use the ghee as require to hold the powder together.
The ghee will cool down and further harden the ball.
Here I will share my trick. I keep hot water in a bowl and keep the ghee in it to allow it to be in the melted stage till I finish
Enjoy the lovely festivities with enough to share. As for this …you may have to think if a second batch if you have kids at home.