Pasi Paruppu Laddu Recipe | Moong Dal Ladoo
Pasi Paruppu Laddu Recipe | Moong Dal Ladoo
Pasi Paruppu Laddu, also known as Moong Dal Ladoo, is a delicious traditional South Indian sweet made with roasted moong dal, jaggery, ghee, and aromatic cardamom powder. This easy homemade laddu recipe requires just a few simple ingredients and is perfect for beginners. The roasted moong dal gives these laddus a wonderful aroma,
while jaggery adds natural sweetness and ghee brings everything together beautifully. Garnished with roasted cashews, these soft and flavourful laddus are perfect for festivals, pooja offerings, special occasions, and homemade sweet cravings.
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Pasi paruppu Urundai :
INGREDIENTS:
Moong dal/Pasi paruppu – 1 cup / 200 gms
Jaggery powder – 3/4 cup- 1 cup
Cardamom powder – 1 tsp
Ghee – 1/3rd cup
Cashews – one hand full
METHOD:
1. First dry roast moongdal in low flame till it becomes evenly goldenly & aromatic.
2. Next when moong dal becomes cool grind to a fine powder.
3. Sieve to get a fine powder.
4. The in the same mixer jar grind jaggery powder Mix both dal & jaggery powder in a bowl.
5 .Inbetween add some ghee fry cashews till golden add this to the mixture Add cardamom powder.
6. Add rest of the ghee mix well make urundi & enjoy.
Pasi Paruppu Laddu Recipe | Moong Dal Ladoo
Ingredients
Method
- 1. First dry roast moongdal in low flame till it becomes evenly goldenly & aromatic.2. Next when moong dal becomes cool grind to a fine powder.3. Sieve to get a fine powder.4. The in the same mixer jar grind jaggery powder Mix both dal & jaggery powder in a bowl.5. Inbetween add some ghee fry cashews till golden add this to the mixture Add cardamom powder.6. Add rest of the ghee mix well make urundi & enjoy.
Notes
Tips for Pasi Paruppu Laddu
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Roast well: Roast moong dal on low flame until aromatic.
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Cool completely: Cool the dal before grinding.
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Grind finely: Sieve the powder for a smooth texture.
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Powder jaggery: Use finely powdered jaggery for easy mixing.
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Adjust sweetness: Add jaggery according to your taste.
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Use warm ghee: Add gradually for easy binding.
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Add cardamom: Enhance the flavour and aroma.
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Shape when warm: Roll the mixture into laddus while slightly warm.
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Roast cashews: Fry cashews in ghee for extra flavour.
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Store airtight: Keep in an airtight container after cooling.