– The first and foremost important step in making payatham urundai is to roast the moong dal / pasi paruppu. Fry the moong dal until it is evenly golden brown. – Let the moong dal cool down until just warm to the touch. Add it to the blender jar/mixie jar and grind it.
– Now add the brown sugar/jaggery to the same jar along with the moong dal powder and grind it once again to combine. – Pour the ground mixture into a wide plate or bowl. I love my tambalam that I brought from India this time. It is so convenient to make bakshanam.
– Add the cardamom powder to the mixture. – Heat a small pan and add ghee. When the ghee is hot, add chopped cashews (or almonds). I personally like to chop the nuts into very small pieces as it is easier when forming the ladoo shape.
– Once the nuts have roasted well, add the ghee and nuts to the ground mixture. – Do not add all the ghee at once. We may not need all the ghee. Scoop all the nuts out and save some ghee to add later if we have a hard time shaping the ladoo.
– Mix everything well using your hands. If the mixture appears dry, add a little more ghee. – When the mixture is still warm, start forming tight balls from the mixture. Do it when the mixture is still slightly warm as it is easier to form the shape. – Enjoy the ladoos.