Ghee Ball , nei urundai , pasi paruppu ladoo Recipe
Ghee balls (also known as nei urundai or nei appam) are a traditional Indian sweet made with ghee, rice flour, and jaggery. They are often served during festivals and special occasions. Here's a recipe for you to try:
Preparation time : 15 mins
Cooking time : 20 mins
Makes - 12 nos
Recipe category - sweet
Ingredients:
- 1 cup rice flour
- 1/2 cup ghee, melted
- 1/2 cup jaggery, grated
- 1/4 teaspoon cardamom powder
- 1 pinch salt
Instructions:
- In a large mixing bowl, combine the rice flour, ghee, jaggery, cardamom powder, and salt.
- Mix the ingredients together until a soft dough forms. Pinch off small pieces of the dough and roll them into balls between your palms.
- Place the ghee balls on a plate and set aside.
- Heat a pan over medium heat and add enough oil to cover the bottom of the pan.
- When the oil is hot, add the ghee balls to the pan and fry them until they are golden brown on all sides.
- Remove the ghee balls from the pan and drain them on a paper towel.
- Allow the ghee balls to cool before serving.
Ingredients:
- 1 cup split yellow lentils
- 1/2 cup ghee
- 1 cup sugar
- 1 teaspoon cardamom powder
- 1 pinch salt
Instructions:
- Wash the lentils and soak them in water for at least 2 hours. Drain the lentils and grind them into a fine paste using a blender or food processor.
- Heat a pan over medium heat and add the ghee.
- Add the ground lentil paste to the pan and fry it until it turns golden brown.
- Add the sugar, cardamom powder, and salt to the pan and stir well to combine.
- Remove the pan from the heat and allow the mixture to cool slightly.
- Pinch off a small pieces of the mixture and roll them into balls between your palms.
- Place the ladoo on a plate and allow them to cool completely before serving.
