Paasi Paruppu Laddu brings back memories of my grandmother’s kitchen, where the nutty aroma of roasting moong dal would fill the air. This beloved South Indian sweet features carefully roasted split yellow mung beans ground into a fine powder, then mixed with sugar and ghee to form soft, round treats. I always toast the dal on low heat until it reaches that perfect golden hue; patience here makes all the difference.
About the Recipe
This five-ingredient recipe creates rich, satisfying sweets that showcase the natural nuttiness of moong dal. The slow roasting process develops deep flavor, while ghee adds richness and helps bind the laddus. Though simple to make, these treats require attention to detail, especially when roasting the dal to achieve the right texture and taste.
Why you will love this recipe
These laddus offer the perfect balance of sweetness and nutty flavor, with cardamom adding a subtle aromatic note. The texture is uniquely satisfying – slightly grainy yet melting smoothly in your mouth. They are easier to make than many Indian sweets and require no special equipment beyond a grinder. Plus, they stay fresh for weeks when stored properly.
Cooking Tips
Roasting the moong dal is crucial – maintain low heat and stir continuously until uniformly golden. Let ingredients cool completely before grinding to prevent clumping. When shaping laddus, work while the mixture is still slightly warm. If the mixture becomes too cool to shape, warm it briefly over low heat.
Serving and Storing Suggestions
Makes about 15 medium-sized laddus. Prep time is 45 minutes. Store in an airtight container at room temperature for up to 3 weeks. Serve as a dessert or snack with afternoon tea. These laddus make excellent festive gifts or offerings during religious ceremonies.
Similar Recipes
- 1. Besan Laddu
- 2. Peanut Laddu
- 3. Til (Sesame) Laddu
Nutrient Benefits
Moong dal provides protein and fiber while being easily digestible. Ghee offers healthy fats and aids in nutrient absorption. Cardamom supports digestion and adds antioxidants. Cashews contribute healthy fats, protein, and minerals. While sweet, these laddus provide more nutritional value than many conventional desserts.
Paasi Paruppu Laddu (Nei Urundai)
Ingredients
- 1 cup Paasi Paruppu (Moong Dal)
- 1 cup Sugar
- 1/4 cup Ghee
- 8 Cashewnuts
- 3 Cardamon
Instructions
- Dry roast the paasi paruppu in low flame until golden colour.
- Keep roasting continuously for fine roast otherwise the taste of the laddu will not be good.
- Remove and allow it to cool. Grind to a smooth powder.
- Heat ghee in a kadai and fry the cashewnuts.
- Combine the sugar and cardamoms. Grind to a fine powder.
- Add this to the kadai and mix well.
- Add the paruppu powder to it and mix the ingredients well.
- Remove from flame and allow it to cool down a bit.
- Make small-medium laddus.
- Store them in an airtight container.
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Frequently Asked Questions
Why do my laddus fall apart?
Insufficient roasting of moong dal or too little ghee can cause crumbling. Guarantee thorough roasting and add ghee gradually until the mixture holds shape.
Can I reduce the sugar content?
Yes, you may reduce sugar to 3/4 cup, but this will affect texture and binding. Consider adding 2-3 extra teaspoons of ghee to maintain consistency.
How do I know when the dal is perfectly roasted?
The dal should be uniformly golden brown and emit a nutty aroma. A properly roasted batch will feel light and crisp when cooled.
1 comment
osm! i like it so much