Nei Urundai Recipe | Pasi Paruppu Laddu Recipe

Nee Urundai is a delicious and melt-in-the-mouth Indian sweet made with moong dal, sugar, ghee, nuts and flavored with cardamom powder. Nei Urundai is also known as Pasi Paruppu Ladu. It is one of the traditional South Indian sweets often made during special festival times like Diwali, Navratri etc. Its taste is rich and full of ghee flavor, and it melts once you eat it.

Whenever I want something simple yet special I make Nei Urundai. It requires only a few basic ingredients from the pantry and takes very little time to make. The aroma of roasted dal with hot ghee fills the kitchen and feels very festive. This is one of those sweets which tastes good but is very light to eat.

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About Nei Urundai

Nei Urundai is a traditional sweet of South India made mainly with roasted moong dal and ghee. “Nei” means ghee in Tamil, and “urundai” means round ball, so the name fits this soft and melt-in-the-mouth sweet perfectly. It is also prepared during special celebrations or when guests arrive at home.

The main flavor comes from roasted moong dal which gives a nice nutty aroma and unique taste. When it is ground and mixed with sugar, ghee and cardamom, the mixture becomes soft and smooth which can be easily shaped into laddus. These laddus are light in colour, delicate in taste and full of the aroma of pure ghee.

Every household has some variation of Nei Urundai. Some people add a small pinch of edible camphor for added flavor, and some use jaggery in place of sugar for a more rustic taste and make it more healthy. Anyhow, the base remains the same – roasted moong dal powder mixed with hot ghee. This recipe is very forgiving, even beginners can do it easily without much effort.

I usually make Nei Urundai during festivals. The aroma of roasted moong dal fills the entire house and brings a festive feeling. Once you start eating, it’s really hard to stop with just one. My family loves this dessert and it disappears so fast every time.

This is one of the easy laddu recipes that even beginners can try. My mother loves this Nei Urundai so whenever I make it she gets very happy. This is one of the nutritious and healthy laddu recipes that you can try.

ni urundai material

• yellow mung dal – I have used yellow moong dal, after roasting it gives nutty taste and soft texture. You can also use whole moong dal but the color will be slightly darker.
• Sugar – I used finely ground regular white sugar. This adds sweetness to the dish and it mixes well. If you want, you can also use jaggery.
• Ghee – I used homemade ghee. It gives good taste and makes the laddus so soft that it melts in the mouth. Just add hot ghee slowly so that the mixture sticks well.
• cashew nuts broke – I roasted the cashews in a little ghee until golden and added them for a slight crunch. You can also add almonds or leave them out..
• cardamom powder – It gives mild taste. Using freshly ground powder gives a very nice aroma to the laddus.

Why does this recipe work

• This recipe uses simple ingredients, no fancy items.
• Roasted moong dal gives delicious taste to laddus.
• There is plenty of ghee in it but still it is not heavy, it melts in the mouth.
• You can make it easily and quickly, perfect for festive days.
• It stays fresh for a long time, good to store and share with friends.

similar recipe

How to make Nei Urundai Recipe step by step

1. Dry roast the moong dal on low medium flame till it turns golden brown, keep it aside to cool. Grind it finely in a dry mixer.

2. Grind the sugar finely. Now sieve both the powdered sugar and moong dal powder once so that at least the granular particles are removed. Transfer to a mixing bowl and keep aside.

3.Put one spoon ghee in a pan and fry the cashews till they turn golden. Now heat the ghee for just 2 seconds. In a mixing bowl containing powdered ingredients, add cashews fried in ghee, cardamom powder and finally add ghee little by little.

4. Mix well with a ladle and add ghee again. Now mix well and let it sit until it becomes hot enough that you can handle it with your hands. Then give them the shape of laddus.

Store in an airtight container and enjoy your laddus.

Expert Tips

• roasting lentils Fry the moong dal slowly on low flame, always keep stirring. It should turn a nice golden color and smell nutty, not burnt.
• to Grind – I always sift both the ground dal and sugar, this helps remove grainy pieces and gives a smooth texture.
• pour ghee – Add hot ghee little by little, mix with a spoon and give shape when hot. Mixing it all together may make the mixture oily.
• sweetness – If you like sweet laddus then you can use equal proportions of pulses and sugar. In this quantity the sweetness is light and balanced.
• storage – Store in an airtight container, it remains good for more than two weeks. If you keep it in a cool place, its taste remains the same.

serving and storage

Serve it as a festival dessert or after a meal. It also tastes great with a cup of filter coffee. You can make it in advance and store it for gifting during special days. Store in clean airtight jars, no need to refrigerate. It easily stays fresh for about two weeks.

general questions and answers

1.Can I use jaggery?

Yes, you can use jaggery instead for a slightly different taste. But use good quality ones.

2. Why are my laddus not holding their shape?

Perhaps less ghee has been added or the mixture is too dry. – Add a few spoons of hot ghee and mix again, it will come together.

3.Can I fry dal in advance?

Yes, you can roast moong dal powder and store it in an airtight jar for a few days. Heat it a little before mixing it with sugar and ghee.

4.Is Nei Urundai healthy?

It is made from moong dal which is rich in protein and ghee provides good fat. It is healthy when eaten in small quantities.

5.Can I use a blender for powdering?

Yes, you can use a mixie jar or dry grinder. Just make sure the dal is completely cooled before grinding, otherwise it will turn lumpy.

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