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–+ servings

Nei urundai

Pasiparippu ladoo or nei urundai is a simple nut free, gluten free recipe that is popularly made during Deepawali.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 ladoos

Equipment

  • frying pan
  • Mixie or fine grinder

Ingredients
  

  • 1 cup Moong dal skinned green gram dal /pasiparippu / cheruparippu /hesarubele
  • 3/4 cup unrefined sugar
  • 3 pods cardamom powder
  • 1 /2 cup ghee

Instructions
 

  • 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.
    moong dal
  • Cool it to room temperature.
  • Powder it in your spice mill or mixie into a fine powder.
  • Sieve this powder to remove the coarse powder.
  • Powder the sugar with the cardamom pods.
    sugar for ladoo
  • Melt the ghee on a low heat and add the moong powder and mix them well together.
  • Then add the sugar powdered and mix them well.
    ladoo mix.
  • Cool this mix the mix till you can hold it.
    neiurundai ladoo
  • Shape small lime-sized balls of ladoo.
    pasiparippu ladoo
  • Let the nei urundai cool further.
  • Store the nei urundai in an air tight box.
    nei urundai ladoo
Tried this recipe?Let us know how it was!