Ghee balls or nei urundai are a traditional dessert among the Tamils. Made from a combination of mung bean flour, ground cardamom and sugar and bound by rich, clarified butter, the balls are not only aromatic and tasty, but they also melt in the mouth. I use the Baba´s brand of Ghee Urundai flour mix.
- One 450g packet of Ghee Urundai flour mix
- Handful of blanched almonds, chop fine
- 1-2 tbsp raisins, chopped fine
- ½ cup + 1 tbsp melted ghee
- Lightly fry the chopped nuts and raisins in 1 tbsp ghee. Remove and set aside.
- Transfer the flour into a mixing bowl, setting aside 2-3 tbsp in a separate bowl. Add the nuts and raisins. Heat the melted ghee in a small pan until it begins to boil. The heat of the oil is very important as if it is not hot enough, the balls won't come together easily.
- (To test if the oil is hot enough, drop a teaspoonful of the hot oil into the flour. It should sizzle when it comes in contact with the flour. If it doesn't, it's not hot enough. If the flour browns after the ghee touches it, the oil is too hot. Let it cool a little).