Preparation
- Roast the moong dal Dry-roast the moong dal over low heat until golden and aromatic. Allow it to cool completely.
- Grind and mix Grind the roasted dal into a fine powder. Mix with powdered sugar and cardamom powder.
- 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.
- 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.
