📖 Recipe Card
Nei Urundai Recipe Step by Step
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.
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