Cuisine
Indian
Total Time
30 min
Servings
20
– The first and foremost important step in making payatham urundai is to roast the moong dal / pasi paruppu. We have to fry it on medium flame stirring constantly to make sure the lentils don't burn. Fry the moong dal until it is evenly golden brown.
– Let the moong dal cool down until just warm to the touch. Add it to the blender jar/mixie jar and grind it until it is finely powdered. A high-power blender will be helpful to grind the lentils to a smooth powder.
Now add the brown sugar/jaggery to the same jar along with the moong dal powder and grind it once again to combine.
Heat a small pan and add ghee. When the ghee is hot, add chopped cashews (or almonds). I personally like to chop the nuts into very small pieces as it is easier when forming the ladoo shape.
Pour the ground mixture into a wide plate or bowl. I love my tambalam that I brought from India this time. It is so convenient to make bakshanam.
Add the cardamom powder to the mixture.
Once the nuts have roasted well, add the ghee and nuts to the ground mixture.
Mix everything well using your hands. If the mixture appears dry, add a little more ghee. I like to make a few ladoos and then add ghee as the flour absorbs the ghee at that point.
When the mixture is still warm, start forming tight balls from the mixture. Do it when the mixture is still slightly warm as it is easier to form the shape.