Moong dal ladoo with jaggery are soft, melt-in-the-mouth sweets made with roasted moong dal, jaggery, ghee, and cardamom powder. Quick and easy to make, made with only 4 ingredients, they come together in just 30 minutes.
I love moong dal jaggery ladoo because they are so delicious, naturally gluten-free, and perfect for festivals, prasad, or simply to satisfy your sweet tooth. Love ladoos? You will also like my rava ladoo, besan ladoo, and peanut jaggery ladoo.
Similar to besan ladoo, you can make this Moong dal ladoo with sugar or boora/tagar. Substitute jaggery with sugar, and your family will love these protein-rich ladoos.
This Moong Dal Ladoo Recipe Is So Good!
With the festivals coming up, I make moong dal ladoo with jaggery. They are simple to make, quick, and taste so delicious.
Lentils are naturally high in protein, so using moong dal makes these ladoos not only delicious but nourishing too.
When paired with jaggery and ghee, they turn into a wholesome sweet that everyone enjoys. My kids love them so much that I often pack a few in their lunch boxes, too.
- Preeti Nayak
Quick Look At The Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: ~123 kcal per serving (based on nutrition panel)
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Ingredients Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Moong dal (Split moong lentils): These are split and skinned green gram. Moong dal is light, easily digestible, and is a staple in Indian kitchens, used to make lentil curry (moong ki dal) or dhansak curry.
- Jaggery: I used jaggery in my til ladoo recipe. You can also use powdered sugar or tagar (boora) if you prefer. Add them in the same quantity you added jaggery. Taste and adjust the sweetness.
- Ghee/clarified butter: Ghee helps to bind and shape the moong ladoo. I have used homemade ghee, but if you are using store-bought, check the manufacturing date to ensure it is fresh. Stale ghee can smell bad and may spoil the ladoos.
- Cardamom powder: Optional, but it adds a lovely aroma and flavour to the ladoos.
- Cashews: Optional, used for garnish. You can also use sliced almonds or pistachios, or skip the nuts entirely.
How to make Moong Dal Ladoo With Jaggery
This recipe needs a little preparation. Rinse the moong dal twice, drain, and pat dry on a clean towel. No need for sunlight, just let it air-dry under a fan for 5-10 minutes.
Step 1: Roast the moong dal in a heavy-bottomed pan over low-medium heat, stirring until aromatic and lightly golden (image 1). Remove from the heat and let it cool on a plate.
Step 2: Meanwhile, heat 1 teaspoon ghee in the pan over low heat and roast cashews until golden. Remove it to a bowl and set aside (images 2 & 3).
Step 3: Once cooled, transfer the moong dal to a mixer or grinder (image 4). Grind the moong dal into a fine powder, sift, and keep it aside (image 5).
Step 4: Heat ¼ cup of ghee in the pan over low-medium heat. Once melted, add the powdered moong dal (image 6). Roast until it turns slightly golden and aromatic. Remove from heat.
Step 5: Add cardamom powder and mix (image 7). While the mixture is still hot, transfer it to a mixing bowl and add jaggery (image 8).
Step 6: Mix well with a ladle first (it is hot) (image 9). You can taste the mixture and adjust the sweetness as per your taste. Grease your palms with ghee and shape small portions of the warm mixture into ladoos. Garnish with cashews (image 10).
Are you looking for a different twist on traditional sweets? Try my lauki burfi with Instant mawa, or suji ke gulab jamun.
Recipe Tips
- Roast the moong dal on low to medium heat, stirring continuously for 10-15 minutes until evenly browned and the raw smell disappears. Avoid high heat, as the dal can burn quickly.
- Adding cashews to this moong ladoo is optional. I used cashews to garnish the ladoos, but you can also use sliced almonds or pistachios like we did in our besan burfi, or skip the nuts entirely.
- Grate the jaggery before adding it, and mix it while the roasted moong dal powder is still warm so it melts quickly and combines easily.
Recipe Card
Moong Dal Ladoo Recipe With Jaggery
Equipment
- 1 Heavy-bottomed pan
Ingredients
- 1 cup moong dal (yellow split moong lentils)
- ½ cup grated jaggery (or use powdered sugar)
- ¼ cup ghee/clarified butter
- 11 cashews (optional)
- 1 teaspoon cardamom powder
Instructions
Preparations:
- Rinse the moong dal twice, drain, and pat dry on a clean towel. No need for sunlight, just let it air-dry under a fan for 5-10 minutes.1 cup moong dal
- Roast the moong dal in a heavy-bottomed pan over low-medium heat, stirring until aromatic and lightly golden . Remove from the heat and let it cool on a plate.
- Meanwhile, heat 1 teaspoon ghee in the pan over low heat and roast cashews until golden. Remove them to a bowl and set aside.
- Once cooled, transfer the moong dal to a mixer or grinder. Grind the moong dal into a fine powder, sift, and keep it aside.
- Heat ¼ cup of ghee in the pan over low-medium heat. Once melted, add the powdered moongdal. Roast until it turns slightly golden and aromatic. Remove from heat.
- Transfer the mixture to a mixing bowl. Add cardamom powder and jaggery. Mix well with a ladle first (it is hot). You can taste the mixture and adjust the sweetness as per your taste.
- Grease your palms with ghee and shape small portions of the warm mixture into ladoos. Garnish with cashews.
Video
Notes
- Roast the moong dal on low-medium heat for 10-15 minutes, stirring continuously, until the raw smell disappears.
- Cashews are optional for garnish, and you can also use almonds or pistachios.
- Grate the jaggery before adding so it melts quickly.
- You can substitute jaggery with powdered sugar in the same quantity. Adjust sweetness to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Samaira Naik
I tried this recipe today it was so tasty
and healthy
Preeti
Glad you liked it.