Nei Urundai Recipe

Preparation 

1. Roast the moong dal Dry-roast the moong dal over low heat until golden and aromatic. Allow it to cool completely. 
   
2. Grind and mix Grind the roasted dal into a fine powder. Mix with powdered sugar and cardamom powder. 
   
3. Add Enrico’s Ghee Gently warm the ghee. Add it gradually to the flour mixture, mixing until the mixture holds together when pressed. Add roasted cashews if desired. 
4. Shape the urundai While the mixture is still warm, take small portions and roll them into round balls. Let them cool and firm up before serving.

Chef’s tip: Add the ghee little by little rather than all at once for a soft texture without making the urundai greasy.

Anrum, Inrum, Enrum Enrico’s!

The timeless taste of tradition, made with Enrico’s Ghee.