- 2 cups of roasted moong dal flour (I use store-bought)
- 3/4 cups icing sugar (or to taste)
- 3/4 cup broken cashew nuts
- 2 tablespoons sultanas
- 1/2 teaspoon cardamom powder
- 1 cup ghee (you might need more or less)
Although I buy pre-roasted moong dal flour, I like to give it a quick roast in a dry hot pan. I find this helps to just ‘freshen’ up the flour. I only roast it for a couple of minutes, remove from heat and let cool. Sift the icing sugar and dal flour together into a large bowl. Add the cardamom powder and stir well.
Heat 1 tablespoon of ghee, add the sultanas, once they swell, remove from the ghee and add to the dal flour. Heat another tablespoon of ghee, roast the cashews, once golden, add to flour. Heat the rest of the ghee, add this to the flour mix little at a time. Stir the mix with a spatula (don’t use your hands, the ghee will be hot!) – when the mix starts coming together into a dough, stop adding the ghee. Let the mix cool slightly and then shape into golf-sized bowls. It’s okay to have too much ghee instead of too little. If you add too little ghee, you’ll get very dry nei urundais.
Once you’ve shaped the balls, they’ll look shiny and oily and might feel too soft. Just lay them out on a plate or tray and leave in the fridge for a couple of hours. This will help them set.
Aunty’s tip:My aunty wraps the nei urundais individually in coloured foil or cling wrap. To eat the nei urundais, you’ll need to break them slightly with your fingers and this causes it to crumble, which can be messy. The foil helps to keep it all together.