Mung bean flour, Cashew nuts and Clarified butter SWEET Balls (Nei Urundai)

Mung bean flour, Cashew nuts and Clarified butter SWEET Balls (Nei Urundai)

We made Nei Urundai for Diwali, and it was delicious with the nice nutty smell of homemade clarified butter and bits and pieces of cashew nuts here and there. The sweetness of the balls are just nice for us as we don't have sweet tooth. The process of making this sweet balls is as easy as ABC. The only thing that I would emphasis is that please roast your store bought Mung Bean flour though it's stated roasted in the packet. The raw smell of the flour will never give you that impeccable divine aftertaste. I strongly suggest that you should never substitute cashew nuts with other nuts because Mung Bean and cashews are marriage made in heaven. They work magic in the sweet balls. My elaboration will raise the eyebrows of many, doubting the result of this too simple ingriedients based sweet. But, don't judge a book by it's cover, give a try. The only trouble you may face is while clumping the flour mixture into balls, and that's why the clarified butter has to be heated until it's hot enough. Practice makes a man perfect is well-said. Good Luck!!

INGREDIENTS: 

Green Mung Bean flour - 2 cups

Homemade clarified butter or Ghee - as needed to bind into balls

Organic brown sugar - 1 cup

Roasted cashew nuts pieces - a few

METHOD:

1. Here I am using store bought Mung Bean flour(BABAS brand). Although it is stated roasted in the packet, I kept the flame on low and started roasting it for a good 20 minutes to reduce the raw smell from the flour. This step is crucial.

2. Take 1 cup of sugar and powdered it fine. Mix the roasted Mung Bean flour and powdered sugar in a wide bowl. 

3. I am using homemade clarified butter which has been made into this form using Emborg Salted Butter. You can also opt for store bought ghee which is readily available in any Indian grocery.  Remember to heat the clarified butter until it is hot enough, but need not be boiling. Just heat it up until it's hot. In the same ghee, fry chopped cashew nut bits until golden brown. 

4. Pour this ghee along with the cashew pieces slowly into the flour sugar mixture. Keep mixing it with your hand, and try to clump or press it together into balls using one hand. I can't give you precise measurement for the ghee, but the thumb rule is to pour ghee little by little, along with the the process of clumping it into balls. If you pour a lot of ghee at one time, then it will become soggy and watery.  

4. The balls are then kept in an air-tight container at room temperature for a week time. 

Thank you

Abby