Skip to main content

Moong dal flour Ladoo - Pasiparuppu maavu Urundai | Nei Vilanga

Moong dal flour ladoo is made with just four ingredients. In Tirunelveli, we call this ladoo as Nei Urundai or Nei Vilanga. This ladoo is super easy to make and it is very good. To make this ladoo within 15 minutes I suggest to grind the flour when you have free time in your kitchen. This method can save your time and you can easily prepare this ladoo in minutes. You have to melt the ghee right after you mix the moong dal flour and the powdered sugar.
Keep everything ready for making ladoos, before melting the ghee. I prefer homemade ghee for this ladoo because I find it was flavorful and tasty. If you are using store bought ghee simmer the ghee for a few minutes and then reheat the ghee for preparing the ladoos. I use split moong dal for this ladoo, you can also use whole green moong dal. If you are using whole green moong dal, grind the flour in your nearest flour mills because in home mixer grinders it won't get powdered finely for ladoos.

Checkout my other ladoo recipes here

Moong dal flour Ladoo | Pasiparuppu maavu Urundai | Nei Vilanga recipe| How to prepare Moong dal flour Ladoo | Pasiparuppu maavu Urundai | Nei Vilanga with step by step instructions | Sweet recipes | Easy Sweet for Diwali - Moong dal flour ladoo is made with just four ingredients. In Tirunelveli, We call this ladoo as Nei Urundai or Nei Vilanga. This ladoo is super easy to make and it is very good. To make this ladoo within 15 minutes I suggest to grind the flour when you have free time in your kitchen. This method can save your time and you can easily prepare this ladoo in minutes. You have to melt the ghee right after you mix the moong dal flour and the powdered sugar. You'll want to keep everything ready before melting the ghee. I prefer homemade ghee for this ladoo because I find it was flavorful and tasty.

Here is a short video for Moong Dal Flour Ladoo





Moong dal flour Ladoo | Pasiparuppu maavu Recipe

Print Friendly and PDF




Moong dal flour ladoo is made with just four ingredients. This ladoo is super easy to make and it is very good.


Prep time : 30 minutes
Cook time : 15 minutes
Serves : 4
Category : sweets
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1 cup split moong dal
  • 1.5 cups sugar
  • 15 cashew nuts
  • 6 cardamom
  • 3/4 cup ghee
Cooking Directions
  1. Heat a pan for about 3 minutes and add the moong dal. Roast them well on medium heat until a nice aroma comes out from the dals. When you notice few dals start to turn light golden brown, turn off the heat. Allow them to cool naturally.
  2. Take a big mixer jar and powder the roasted moong dals. Powder them well and sieve the flour.
  3. Next, add the sugar and the cardamom. Powder the sugar, finely.
  4. In a wide bowl, add the moong dal flour and the powdered sugar. Mix them well with a ladle.
  5. Take a pan and add 1 tbsp ghee. Heat the ghee on medium heat and fry the broken cashew nuts. Add these fried cashew nuts to the mixed flour.Once again, mix them well with your palm.
  6. Heat 1/4 cup ghee in a pan on low heat. When you see the ghee starts to smoke, add it to the mixed flour. When you add the ghee to the flour you must see the bubbles on the top of the flour. Then it will be easy to make ladoos. Now take a handful of flour and roll it tightly with your palm. If the flour appears dry, again heat some more ghee and add it to the flour.

Moong dal flour Ladoo | Pasiparuppu maavu Urundai with step by step photos


Heat a pan for about 3 minutes and add the moong dal. Roast them well on medium heat until a nice aroma comes out from the dals. When you notice few dals start to turn light golden brown, turn off the heat. Allow them to cool naturally. Take a big mixer jar and powder the roasted moong dals. Powder them well and sieve the flour. Next, add the sugar and the cardamom. Powder the sugar, finely. (We powdered the roasted moong dal in the rice mill, so can't able to take the picture).


In a wide bowl, measure and add the moong dal flour and the powdered sugar. Mix them well with a ladle. We usually add for 1 cup moong dal flour 1.5 to 2 cups of sugar. You can also reduce the measurement according to your taste.

Take a pan and add 1 tbsp ghee. Heat the ghee on medium heat and fry the broken cashew nuts. Add these fried cashew nuts to the mixed flour. Once again, mix them well with your palm.

Heat 1/4 cup ghee in a pan on low heat. When you see the ghee starts to smoke, add it to the mixed flour. When you add the ghee to the flour you must see the bubbles on the top of the flour.


Now take a handful of flour and roll it tightly with your palm. If the flour appears dry, again heat some more ghee and add it to the flour.  


Do not heat the full ghee and add it to the flour. Separate the flour and the ghee for three batches and start preparing the ladoos. Store the ladoos in an airtight container. 


I  hope  you  will  prepare this easy moong dal ladoos for your family. You can store this ladoo for 1 month. If you use store bought moong dal flour dry roast the flour for 2 minutes and then mix it with the powdered sugar.

Comments

  1. Awesome preparation recipe with image mam.... Thanks for sharing.🙏🙏🙏🙏

    ReplyDelete
  2. If we use store bought yellow moong dal powder,what is the flour to sugar ratio for making this ladoo?

    ReplyDelete

Post a Comment

Popular posts from this blog

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe.  When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big  arai keerai bundle  and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -  Kathirikkai Poriyal  Elephant Foot Yam  St

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin.  Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and  green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala.  To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

Chana Masala - Homestyle Chana Masala - Chana Masala for poori, chapathi and nann

Today we are going to see our all time favourite Chana Masala. It's a simple yet complete food that's easy to make within 30 minutes. I got this recipe from our friend's mom who is from Bodi. The flavours are just delicious. She gave me one kg of her homemade garamasala powder and it is one of our new favourites! The garamasala powder is free from the addition of preservatives, artificial colours and mono sodium glutamate. Any masalas or kurmas made with a unique blend of spices, tastes good. I have been trying to make my own garamasala powder but just keep putting it off. Now I am confident to prepare homemade garamasala powder as she clearly explained the recipe with exact ingredients and measurements. I will try posting the homemade garamasala recipe in virundhombal soon. During our visit to their house, she prepared so many dishes and all of them were lip smacking and the masalas were perfectly balanced, not overpowering the other.  This Chana masala is not the authenti

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers.  During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable  rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker.  To make this healthy