Ghee preparation is fairly simple. With store-bought butter, you can generate wonderful ghee at home in 15 to 20 minutes. But, make sure to only get high-quality butter when purchasing it from a store. Instead, collecting the cream when boiling milk at home, making butter from it, and then turning it into ghee is clean and healthful, but not everyone has access to such a circumstance. So, getting excellent butter well enough to make quality ghee.
- Butter - 1 kg
- Moong Dal - 1 cup
- Sugar - 1 cup
- Cardamom - 4
- Cashews – 10
- Ghee - 4 - 5 tsp
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Add 1 kg of butter to a heavy-bottomed pan.
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Keep it on low flame and cook.
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After the butter melts you will see a white coating on the top, which can be removed if desired or left as it is.
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Keep it on low flame and boil it for another five or six minutes you will see the color turning golden.
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At this point, you can add drumstick or curry leaves.
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Within 15-20 minutes you will see the butter melting and the ghee turning golden brown.
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At this point turn off the stove and let it cool.
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After boiling the ghee, keep 4 - 5 spoons in the pan.
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In a wide pan, add a cup of dal and roast it on medium heat until fragrant.
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Then take it separately and let it cool. After the dal cools down, add it to the mixer jar and grind it finely.
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Add one cup of sugar to a mixing jar, add four cardamoms, and grind well.
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Add ten cashew nuts in little ghee and fry until golden.
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Make sure the ghee is warm, otherwise you can turn on the flame for 1 - 2 minutes.
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Now add ground flour and sugar and mix.
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Then add roasted cashew nuts.
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Stir well until the flour is completely covered in the pan.
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When it is slightly warm, roll it into small balls.
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Delicious nei urundai is ready.