Pasiparuppu Urundai / Moong Dhal Laddoo

I prepare Pottukadalai Urundai (Fried Channa Dhal or Chutney Dhal Laddoos) quite often. For a change, I thought of making Laddoos with yellow Moong Dhal. This is not as tasty as Pottukadalai Urundai (may be because I got used to eat that since years), but I think we can have it once in a while for its healthy benefits.

Ingredients:

Pasiparuppu (Split - Yellow Moong Dhal) 1 cup
Sugar 1/2 cup (or as needed)
Raisins or nuts
Ghee 4-5 tbsp

Method:

Dry roast Moong dhal on a low to medium flame with continuous stirring till it turns slightly golden brown and the raw smell leaves. This is a very crucial step. This would take more than five minutes. If this is not done good, then laddoos would give a raw smell of Moong dhal.

Once cooled grind it to a fine powder. Powder sugar and sieve both together. Transfer to a plate.

Melt Ghee in a Pan. Pour it to the flour-sugar mixture. Mix well and pinch little (lemon size) and prepare laddoos along with raisins as soon as possible when it is hot.. If the flour is dry, add 1-2 tblsp of melted ghee and can be proceeded.