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Wish you all a very Happy Diwali! Hope you are having lots of fun celebrating the festival with friends and family. Last year during Diwali we were relocating cross country, so I coould not make any sweets. This time I made Murukku, Ribbon Murukku, Jangiri and this Pasiparuppu urundai. If you are someone who are pressed for time then you should definitely make this one. With just 6 ingredients, it gets ready in 30 minutes and tastes like you have put a lot of effort into making them.
Ingredients:
Measurements in standard cup/spoon measurements; Makes about 16-18 lime sized ladoos
Yellow Moong dhal / Pasi paruppu - 1 cup
Raw Rice - 1 tbsp
Sugar - 1 cup
Ghee - 1/4 - 1/3 cup (as needed)
Cardamom - a pinch
Cashews - 10 - broken into little pieces
Method:
Dry roast the moong dhal and rice in medium heat until light brown. Transfer to a plate and allow to cool completely. Meanwhile powder the sugar and fry the broken cashews in a teaspoon of ghee. Process the moong dhal-rice to a fine powder. In a mixing bowl, add the moong dhal-rice powder, powdered sugar, cardamom and fried cashews. Mix well with a wooden spoon. Warm ghee in the same kadai which was used to fry cashews. When fully melted (should not boil, just warm), turn the heat off. Take about one-fourth of the dhal mixture and add 1-2 tsp of ghee or as required. Mix well with your fingers and try to make little lime sized balls, pressing tightly in your palm and fingers. If the mixture crumbles, add little more ghee and make ladoos. Super tasty moong dhal ladoos are done!
Linking this up to Spotlight - Festive Treats; Vardhini's Diwali Bash; Only - Diwali Treats by Pari.
Measurements in standard cup/spoon measurements; Makes about 16-18 lime sized ladoos
Yellow Moong dhal / Pasi paruppu - 1 cup
Raw Rice - 1 tbsp
Sugar - 1 cup
Ghee - 1/4 - 1/3 cup (as needed)
Cardamom - a pinch
Cashews - 10 - broken into little pieces
Dry roast the moong dhal and rice in medium heat until light brown. Transfer to a plate and allow to cool completely. Meanwhile powder the sugar and fry the broken cashews in a teaspoon of ghee. Process the moong dhal-rice to a fine powder. In a mixing bowl, add the moong dhal-rice powder, powdered sugar, cardamom and fried cashews. Mix well with a wooden spoon. Warm ghee in the same kadai which was used to fry cashews. When fully melted (should not boil, just warm), turn the heat off. Take about one-fourth of the dhal mixture and add 1-2 tsp of ghee or as required. Mix well with your fingers and try to make little lime sized balls, pressing tightly in your palm and fingers. If the mixture crumbles, add little more ghee and make ladoos. Super tasty moong dhal ladoos are done!
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