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PAYATHAM PARUPPU (PASI PARUPPU) URUNDAI (MOONG DHAL LADDU)/ NEI URUNDAI RECIPE

PAYATHAM PARUPPU (PASI PARUPPU) URUNDAI (MOONG DHAL LADDU)/ NEI URUNDAI RECIPE

Deepavali is a very important festival in india. Everyone will be having therir own memories about deepavali. In tamil nadu, we make a lot of sweets and savouries for diwali. For diwali the first thing comes to our mind is new dresses ,palagarams and crackers. Yes., actually in our house for diwali only we will wear new dresses apart from birthday.

On thinking of the sweets and savouries for diwali, few snacks are must to prepare in our house, like thenkuzhal(thenthalai), Magizhambu(Magalambu), pakoda, rava urundai/payathamparuppu urundai, Getti urundai.
PAYATHAM PARUPPU (PASI PARUPPU) URUNDAI (MOONG DHAL LADDU)/ NEI URUNDAI RECIPE

My mom will definitely make this payatham paruppu urudai(moong dhal laddu) or rava urundai along with getting uundai, That too not in small quantities, because for diwali we have to give the palagarams to the people working in our farm. So every thing will be prepared in large quantities. That too by my mom alone. Sometimes for making this laddus(urundai) my neighbour paati(grand mother) will help. Sweet memories those are !!!! :)

For this year diwali, I planned a lot of recipes to post, but as I am busy now it is very difficult to get time to shoot and post. I am really trying my best to post some decent number of recipes, let seeJ
PAYATHAM PARUPPU (PASI PARUPPU) URUNDAI (MOONG DHAL LADDU)/ NEI URUNDAI RECIPE

Ok ,m now coming to the todays recipe, Payatham paruppu urundai/Nei urundai(Moong dhal laddu) is really a flavourful , scrumptious, healthy laddu(urundai) which we can make in very less time.

While making in large quantities (above ½ kilograms) you can grind the dhal and sugar in mill. We generally grind the sugar in large quantities in mill commonly for all sweets. Moong dhal will be powdered  separately and then we mix while preparing the laddus.

For smaller quantities our mixer grinder itself is enough.

I have already posted Oats Laddu, here in my blog, please check the below link for the recipe if you are interested.

OK, now let’s move on to this recipe.

PAYATHAM PARUPPU URUNDAI
(MOONG DHAL LADDU)
SOAKING TIME: - | PREPARATION TIME: 2 MINS | COOKING TIME: 5 MINS
PAYATHAM PARUPPU (PASI PARUPPU) URUNDAI (MOONG DHAL LADDU)/ NEI URUNDAI RECIPE


AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
SERVES: 24 SMALL LADDUS

INGREDIENTS:
                                    1 cup moong dhal
                                    1 cup sugar
                                    ½ cup ghee
                                    1 teaspoon cardamom powder
                                    5 cashew nuts
PREPARATION:
Chop the cashews into very fine pieces and keep it aside.
Melt the ghee and keep it ready.

METHOD:
In pan add the moong dhal and dry roast the moong dhal in low medium flame for around 3 minutes.
No need to saute till the moong dhal have to change the colour.
Just saute till the nice aroma comes.
Remove the roasted moong dhal and set it aside to cool down completely.
Then grind the sugar, roasted and cooled moong dhal and cardamom powder into smooth powder.
If you feel the moong dhal is not grind properly, sieve the ground powder.
In a pan add a tablespoon of ghee and let it heat. Add the chopped cashews and roast well till they become golden brown.
Add the roasted cashews into the ground powder and mix well.
Add the melted ghee little by little and mix well. Don’t add all the ghee in one go.
Make equal sized balls using hands.
To smoothen the balls keep the prepared laddu in a small bowl and twist the bowl gently(pls refer the video). The urundai will go around the bowl and the sides will becomes smooth.
and store in air tight container.
Will tastes yummy and melt in mouth!!!

NOTES:
You can grind the sugar and moong dhal separately and mix together later wwhile preparing the laddus.
You can grind the flour in advance and can make urundais by adding ghee and cashews whenever required. The flour will be good for minimum 1 month in room temperature.
If the moong dhal flour is not very fine, you can sieve the flour to get smooth flour.
Don’t add the ghee in one go, add little by little and mix. If the ghee is more then the laddus will not hold the shape.


VIDEO RECIPE:

STEP BY STEP PHOTOS:
In pan add the moong dhal and dry roast the moong dhal in low medium flame for around 3 minutes.
No need to saute till the moong dhal have to change the colour.
Just saute till the nice aroma comes.
PAYATHAM PARUPPU (PASI PARUPPU) URUNDAI (MOONG DHAL LADDU)/ NEI URUNDAI RECIPE

Remove the roasted moong dhal and set it aside to cool down completely.
Then grind the sugar, roasted and cooled moong dhal and cardamom powder into smooth powder.
PAYATHAM PARUPPU (PASI PARUPPU) URUNDAI (MOONG DHAL LADDU)/ NEI URUNDAI RECIPE

If you feel the moong dhal is not grind properly, sieve the ground powder.
In a pan add a tablespoon of ghee and let it heat. Add the chopped cashews and roast well till they become golden brown.
PAYATHAM PARUPPU (PASI PARUPPU) URUNDAI (MOONG DHAL LADDU)/ NEI URUNDAI RECIPE

Add the roasted cashews into the ground powder and mix well.
PAYATHAM PARUPPU (PASI PARUPPU) URUNDAI (MOONG DHAL LADDU)/ NEI URUNDAI RECIPE
Add the melted ghee little by little and mix well. Don’t add all the ghee in one go.
Make equal sized balls using hands.
PAYATHAM PARUPPU (PASI PARUPPU) URUNDAI (MOONG DHAL LADDU)/ NEI URUNDAI RECIPE

To smoothen the balls keep the prepared laddu in a small bowl and twist the bowl gently(pls refer the video). The urundai will go around the bowl and the sides will becomes smooth.
and store in air tight container.
PAYATHAM PARUPPU (PASI PARUPPU) URUNDAI (MOONG DHAL LADDU)/ NEI URUNDAI RECIPE

Will tastes yummy and melt in mouth!!!


PAYATHAM PARUPPU (PASI PARUPPU) URUNDAI (MOONG DHAL LADDU)/ NEI URUNDAI RECIPE

PAYATHAM PARUPPU (PASI PARUPPU) URUNDAI (MOONG DHAL LADDU)/ NEI URUNDAI RECIPE


Do try this recipe and please don’t forget to give your feedback in comments.

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