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Nei Urundai Recipe

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 20 mins
  • Yield: 20 bite size balls 1x


Recipe for Nei Urundai – Ghee Laddu. Traditionally made in Tamilnadu for Christmas. Recipe with step by step pictures.


  • 250 grams Rice Flour (Homemade flour or Idiyappam flour)
  • 50 grams Split Moong Dal
  • 150 grams Sugar
  • 6 Cardamom
  • 100 grams ghee


  1. Dry roast the split moong dal on a low flame till the lentils are nutty and aromatic. Remove from heat and set aside to cool.
  2. Grind the lentil to a fine powder. Sieve the powder. Grind the coarse lentil that did not pass through the sieve again till you get a fine powder. Set aside.
  3. Grind the sugar along with cardamom to a fine powder. Set aside.
  4. Heat a heavy sauce pan on low heat and dry roast the rice flour and lentil powder on a very low flame. Dry roast until the flour and the lentil powder starts smelling nutty.
  5. Add in the powdered sugar mixture. Make sure the flame is set to low.
  6. Make a well in the center of the pan and add in the ghee.
  7. Mix well for a couple of minutes.
  8. Remove from heat and let the mixture slightly cool a bit. When the mixture is still hot enough to handle, make small bite size balls.
  9. Once the balls are cool, store the balls in an air tight container for up to two weeks.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Dessert
  • Cuisine: Tamilnadu