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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.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Snacks, Sweets and savories, Traditional
Cuisine Baby toddler food, gluten free, Indian, Kids choice, One pot, South indian, Vegetarian
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
Keyword Indian desserts, Temple prasadam
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