Nei Urundai

Nei Urundai is a tasty melt in the mouth sweet made by blending moong dal flour with ghee and molding as balls. Nei Urundai is commonly made for Diwali & other special occasions with simple ingredients & techniques.

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Nei Urundai

Nei Urundai is a tasty melt in the mouth sweet made by blending moong dal flour with ghee and molding as balls. Nei Urundai is commonly made for Diwali & other special occasions with simple ingredients & techniques.

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 atleast 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.
• 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 laddos.
• Store Nei Urundai in an airtight container and enjoy your ladoos.

Notes

• While roasting moong dal take care not to burn it, it should be nice golden brown in colour. 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 flavour 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.

Nutrition Facts

Nei Urundai

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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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 powderPin
2. Grind sugar to a fine powder.Now sieve both powdered sugar and moong dal powder once atleast to discard the grainy particles.Transfer to a mixing bowl and set aside.Pin
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.
   Pin
4. Mix well with a laddle 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 laddos.Pin

Store in an airtight container and enjoy your ladoos.
Pin

Expert Tips

• While roasting moong dal take care not to burn it, it should be nice golden brown in colour.So keep stirring continuosly.
• 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 flavour 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 moongdal : 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.