Hesaru unde/ pesalu unta/ payaru parippu undai is a laddu prepared using green gram lentil and sugar, made richer with dry fruits, generous dose of ghee/clarified butter and flavoured with aromatic spices such as cardamom. This sweet is prepared throughout India- however with slight variation in method. Offered as naivedyam during pooja, this not so difficult to prepare sweet can stay without refrigeration for a week. A very good option for pot luck and picnic alike.

  • Difficulty - moderate
  • Time - 30 minutes
  • Moong dal (green gram lentil) - 1 bowl
  • Sugar - 3/4 bowl
  • Cashew - 6
  • Almond - 20
  • Raisins - handful
  • Cardamon - 4 -5
  • Nutmeg - a small piece
  • Cloves - 4-5
  • Ghee - 1 cup
  • Roast moong dal under slow flame in a thick wok till golden and aroma wafts. Take care to stir continuously so that you get uniformly roasted grains. This is very important. Keep aside to cool. Coarsely powder roasted moong dal (semolina/rava consistency)
  • Powder sugar with cloves, cardamom, nutmeg and keep aside.
  • Cut cashew and almond into small pieces using a nut cracker/kitchen scissors
  • Heat 3 spoons of ghee and fry dry fruits - fry almond and cashew first till golden and add raisins - keep aside.
  • Melt rest of the ghee
  • Mix sugar powder, molten ghee and dry fruits well in a broad bowl/basin
  • Add moong powder, knead thoroughly.
  • The mixture starts binding - make them into balls using both hands - left palm and right hand fingers with circular motion

  • Castor sugar can be used instead of powdering sugar. This gives texture to unde.
  • Use 3/4 measure of castor sugar for 1 measure of moong dal.