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Thursday, October 16, 2014

Payatham Maavu Laddu / Mung dhall Laddu / Nei Urundai

Season's greetings and Deepavali wishes to all the readers!!!

Mung dhall is very low in Saturated Fat, Cholesterol. Good source of Dietary Fiber, Protein, etc. Sprouted beans are too healthy for those who watch on weight.

This laddu is very easy and simple to make, but too tasty. 

Powdered Passi Paruppu/ Mung dhall/ Green gram - 2 cups
Powdered Sugar - 2 cups (can lessen to 1 1/2 cups based on the type of sugar used, brown or white)
Melted Ghee - 1/4 to 1/3 cup
Cashew nuts (broken into small pieces) - 1-2 tablespoons
Cardamom - 3-4 (powder the seeds)

Sieve the powder, dry roast it on a low flame, in a clean non stick pan, until the raw smell goes off. Powder slightly changes to golden brown, then switch and allow it to cool.

Sieve the powdered sugar, cardamom powder and add it to it.

Heat 1-2 tablespoons of ghee and fry the cashew nuts to golden brown, and add to it.

Add ghee in smaller amounts and mix well, until you can make small balls of laddu.

Preparation time: 30-40 minutes
Makes 20-25 small lemon sized laddus.

To prepare the mung dhall powder at home, dry roast the seeds, cool it, grind it to a fine powder and sieve it.