Nei Urundai

Nei Urundai is a tasty melt in the mouth sweet made using moong dal, sugar, ghee, nuts and cardamom powder. Nei Urundai is commonly made for Diwali, special occasions with simple ingredients and techniques. Learn to make Nei Urundai with the help of step by step pictures and video.

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Nei Urundai is also known as Paasi Paruppu Ladoo. It is one of the easy ladoo recipes even beginners can try. My mother loves this nei urundai so when ever I make it she feels very happy. It is one of the nutritious and healthy ladoo recipes that you can try.

About Nei Urundai

‘Nei’ means ghee and ‘Urundai’ is round shaped balls. Nei Urundai actually translates to ghee shaped balls made using moong dal, sugar, ghee, nuts and cardamom powder. Do try this delicious ladoo and enjoy!

Nei Urundai or Paasi paruppu ladoo or also known as Payatham paruppu urundai is one my favorites too. I love all sweets especially south indian sweets and this moong dal ladoo is one of my most favorites.

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Nei Urundai Ingredients

• Moong dal – Use yellow split moong dal also known as paasi paruppu in tamil.
• Sugar – Use granulated white sugar, powder and use it.
• Ghee – Use pure homemade ghee for best taste. However you can use store bought ghee too.
• Nuts – I have used cashews, almonds and pistachios.
• Cardamom powder – Cardamom powder is added for flavor.

Similar Recipes

• Rava Ladoo
• Atta ladoo
• Dry Fruit and Nut Ladoo
• Poha Ladoo
• Motichoor ladoo

How to make Nei Urundai Recipe Step by Step

1.Dry roast moong dal in low medium flame till it turns golden brown, Set aside to cool. In a dry mixer grind it a fine powder.

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2.Grind sugar to a fine powder. Now sieve both powdered sugar and moong dal powder once at least to discard the grainy particles. Transfer to a mixing bowl and set aside.

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3.In a pan add a teaspoon of ghee and fry the cashews till golden brown. Now heat up ghee just for 2 seconds. In a mixing bowl containing powdered items add ghee fried cashews, cardamom powder and finally add ghee little by little.

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4.Mix well with a ladle and add ghee again. Now mix well and let it rest until its warm enough for you to handle with your hands. Then shape them into ladoos.

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Store in an airtight container and enjoy your ladoos.

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Expert Tips

• While roasting moong dal take care not to burn it, it should be nice golden brown in color. So keep stirring continuously.
• I always add ghee little by little and mix well, this way you can control the amount of ghee too.
• If you want more ghee flavor in your ladoos then add 1/3 cup. But 1/4 cup is just enough to hold them into ladoos.
• The sweetness is just right for the above measure but if you prefer you can even add 1:1 ratio for moong dal : sugar.
• I suggest to sieve both powdered moong dal and sugar so as to discard the grainy particles and also to make the distribution of both the powders even.
• Heating up ghee and adding is to shape the ladoos easily and it holds its shape well. But mix well with spatula and then handle with your hands only when its warm.
• You can even use jaggery if you prefer but you have to get powdered clean jaggery as we cannot sieve it. You can use 3/4 powdered jaggery for 1 cup moong dal.
• It keep well for more than 2 weeks.

Serving and Storage

Store in an airtight container in room temperature to retain freshness. This laddu keeps well for about a week in room temperature.

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If you have any more questions about this Nei Urundai Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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Nei Urundai Recipe

Nei Urundai is a tasty melt in the mouth sweet made using moong dal, sugar, ghee, nuts and cardamom powder. Nei Urundai is commonly made for Diwali, special occasions with simple ingredients and techniques. Learn to make Nei Urundai with the help of step by step pictures and video.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings12 ladoos

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup yellow moong dal
• 3/4 cup sugar
• 1/4 + 2 tablespoon ghee melted
• 2 tablespoon cashews broken
• 1/4 teaspoon cardamom powder

Instructions

• Dry roast moong dal in low medium flame till it turns golden brown, Set aside to cool. In a dry mixer grind it a fine powder.
• Grind sugar to a fine powder. Now sieve both powdered sugar and moong dal powder once at least to discard the grainy particles. Transfer to a mixing bowl and set aside.
• In a pan add a teaspoon of ghee and fry the cashews till golden brown. Now heat up ghee just for 2 seconds. In a mixing bowl containing powdered items add ghee fried cashews, cardamom powder and finally add ghee little by little.

Notes

• While roasting moong dal take care not to burn it, it should be nice golden brown in color. So keep stirring continuously.
• I always add ghee little by little and mix well, this way you can control the amount of ghee too.
• If you want more ghee flavor in your ladoos then add 1/3 cup. But 1/4 cup is just enough to hold them into ladoos.
• The sweetness is just right for the above measure but if you prefer you can even add 1:1 ratio for moon gdal : sugar.
• I suggest to sieve both powdered moong dal and sugar so as to discard the grainy particles and also to make the distribution of both the powders even.
• Heating up ghee and adding is to shape the ladoos easily and it holds its shape well. But mix well with spatula and then handle with your hands only when its warm.
• You can even use jaggery if you prefer but you have to get powdered clean jaggery as we cannot sieve it. You can use 3/4 powdered jaggery for 1 cup moong dal.
• It keep well for more than 2 weeks.

Nutrition Facts

Nei Urundai Recipe

Amount Per Serving (30 g)

Calories 142 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 7mg2%

Sodium 5mg0%

Potassium 12mg0%

Carbohydrates 23g8%

Fiber 2g8%

Sugar 13g14%

Protein 5g10%

Vitamin A 33IU1%

Vitamin C 0.02mg0%

Calcium 8mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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