Nei Urundai Recipe, Pasi Paruppu Laddu, Easy Diwali Sweets

Updated on December 13, 2025 by Raks Anand 39 Comments

Nei urundai is a traditional South Indian sweet made with roasted moong dal, sugar and ghee as main ingredients. It is rich, aromatic with cardamom making it a simple to prepare, yet satisfying sweet often prepared at home.

You can make nei urundai for kid's snack or during special occasions, or for gifting.

Check out my maa laddu and Seeni urundai recipe in this website.

Jump to:

About Nei urundai
Nei urundai Ingredients
Step by step Images
Top tips
Shelf life
Recipe card

I am making nei urundai (payathamavu laddu) for the first time. But have tasted once or twice may be through neighbors when they pass their Diwali sweets. I like the flavour a lot. Very pleasant flavour and I think its very good for the kids too. I wanted to try this urundai for posting here for this Deepavali.

Yes, its only less than a month for Diwali. How fast the time runs! This is so simple and easy to make with the ingredients that are in your pantry. I made it last week and Vj love it a lot and now its finished too. That's what I wanted!

About Nei urundai

Nei urundai literally translates to ghee balls and name itself explains the richness of this sweet. Roasted moong dal flour gives the body and ghee binds everything while adding flavour. This is a beginner friendly sweet you can prepare any time for perfect results.

Nei urundai Ingredients

Pasi paruppu - Payatham paruppu - Moong dal - Split yellow mung beans : Main ingredient and gives a unique flavourful body to the sweet.
Sugar - I used white sugar, adds sweetness to the dish.
Ghee - Star ingredient, binds the mixture and adds richness.
Cardamom - For flavour, gives the traditional flavour.
Cashews - Gives a nice texture surprise while you eat.

Please check my recipe card below for quantities.

Step by step Images

Dry roast moong dal in medium flame well until it turns golden brown in colour. It takes time, but ensure you fry well, otherwise the taste and flavour will not be nice. Roast with ladle continuously to ensure even roasting.

2. Cool down and powder it finely into a powder. In between grinding, wipe the sides to make sure no dal is stuck to the walls of the mixer. If mixer gets hot while grinding, rest it for a while and continue to avoid damage to the machine.

3. Powder sugar too in the same way into a fine powder along with cardamom. Melt the ghee and fry the cashews broken into tiny bits.

5. In a mixing bowl, take the powdered items and pour the melted ghee, add cashews to it. Mix well with a spatula.

6. If its hot, let it wait until you are able to handle the heat and start making laddus.

Tastes great with the wonderful roasted moong dal's aroma which goes well with ghee. Enjoy the laddu!

Top tips

Do not mix too hot ghee and sugar as it will be not holding it's shape when you roll. Warm is good.
If you want dry looking laddu, use less ghee. Add warm ghee as needed for holding the shape.
Roasting in medium heat thoroughly is a must, otherwise it will be giving you a sticking feel in mouth when you eat it.
In case your laddu looks too greasy and does not hold it shape, add more moong dal flour and sugar powder accordingly.

Shelf life

Nei urundai stays good for 3 weeks comfortably at room temperature.

Recipe card

Print Pin

5 from 4 votes