Moong dhal ladoo | Pasi paruppu laddu | Pasi paruppu urundai for Diwali
- Take required quantity of moong dhal , dry roast in a vessel till it turns golden brown in colour.
- The raw smell of the dhal should be completely removed by the roasting.
- Then make it into a fine powder with a mixer or blender. We have what is called "machine" colloquially , in Indian cities and towns for making fine powder of grains.
- Finely powdered sugar called bura sakkarai or sugar . This can be powdered in our mixer.
- For one measure moong dhal flour , take three fourths measure of powdered sugar.
- Add a little cardamom powder , fry cashew nuts broken into small pieces in ghee
- Add both to the mixture of dhal flour and sugar powder.
- All the ingredients should be mixed well for some time so that they blend well.
- Then take two or three table spoons of ghee , heat on a stove
- Add the liquid ghee to the flour , sugar mixture in a circular path , all around
- Then mix well again all the ingredients so that we get a dough like mixture .
- Make spherical shapes out of the dough using the hands to get the laddu ready for serving.
- This can be used as an evening snack for kids also.
Moong dhal ladoo step by step pictures ( பாசிப்பருப்பு லட்டு )
