Pasi paruppu ladoo | Nei urundai| payathamaavu ladoo is very common in most of the South indian houses for diwali. This is my mom’s signature dish. Though it is very simple she will do it very tasty. Both suresh and my sister’s husband loves this a lot and she is a typical south indian Mother in law , who happily make for her sons-in-law. Even my mother-in-law likes the way my mom makes this nei urundai. Check out my other easy ladoo recipes.
- Roast the moong dal till the nice aroma wafts from the dal. Be careful not to burn this.
- Grind this in to a smooth powder.
- I had roasted moong dal flour got from India when i visited in june.
- Powder the sugar and add the flour in a wide bowl.
- Melt the ghee and roast the cashew nuts and add it to the flour sugar mixture.
- Mix this nicely with a spoon.
- Take small portions of the flour mixture and make it into ladoos.
- Repeat this for the rest of the flour.
- Store this in a airtight container. This will stay good in room temperature for 4-5 days.
- If the flour is freshly ground it will absorb less ghee. As mine is ground almost 4 months back it absorbed extra 2 tblsp ghee.
- My mom generally put the sugar and pasi paruppu together and grind in the rice mill.
- This you can make it and make the ladoos as and when needed.
- Do not add water or milk to the flour while making ladoos. It will get spoilt soon.