Pasi Paruppu Ladoo | Moong Dal Laddu | Nei Urundai
Moong dal ladoo, a very healthy and nutritious ladoo made with protein rich moong dal along with iron rich jaggery. Like Maladu, rava ladoo, this ladoo is very easy to make. Roasted moong dal is ground along with jaggery to powder and then warm ghee is added to the powdered moong+jaggery mixture which is then shaped to ladoos.
Course: Healthy Recipes, Sweet Varieties
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Author: Sowmya Venkatachalam
Heavy Bottomed Pan
1CupMoong Dal1 Cup - 250ml
¼CupGhee (Clarified butter)
Dry roast the moong dal till golden brown. Let the roasted moong dal cool down.
Take the roasted and cooled moong dal in a mixer jar. Add cardamom pods and grind it to a smooth flour
Again add jaggery to the ground moong flour and pulse twice or thrice to make sure jaggery gets nicely mixed up with the moong flour
In a pan, add ghee and roast the cashews till golden brown
Take the ground moong+jaggery flour in a mixing bowl. Add roasted cashews.
Also heat the ghee and add it to the ladoo mixture. Mix everything with a spoon. Take 1 spoon full of ladoo mixture and press and shape it to a small ball. Repeat for rest of the ladoo mixture
The yummy Pasi Paruppu Ladoo (Moong Dal Ladoo) also called as Nei Urundai is ready to serve!