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Nei Urundai Recipe (about 25–30 balls)
Ingredients
200g roasted gram dhal (pottukadalai)
150g powdered sugar (icing sugar works too)
100g ghee (melted, warm)
1/2 tsp cardamom powder
Cashew bits (optional, roasted in ghee)
Method
1. Dry roast the roasted gram dhal lightly for 2–3 mins until aromatic (don’t burn).
2. Grind into a fine powder, sift to remove coarse bits.
3. Mix powdered gram flour + powdered sugar + cardamom powder in a bowl.
4. Heat ghee until melted, then pour gradually into the mixture.
5. Mix well — while still warm, take small portions and roll into balls (urundai).
6. Add a roasted cashew piece on top if desired.
7. Cool completely before storing in an airtight container.
Always add ghee little by little — enough to bind the mixture.
Roll while warm; once it cools, it won’t hold shape easily.
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