Moong dal ladoo recipe made with 3 ingredients - moong lentils (dal), jaggery and ghee/clarified butter. These soft, melt in mouth moong dal laddus can be made within 30 minutes. Tasty and healthy Indian sweet recipe.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: Indian
Servings: 11ladoo
Calories: 137kcal
Author: Preeti
Equipment
Heavy bottom pan
Ingredients
1cupmoong dal(yellow split moong lentils)
½cupgrated jaggery(or use powdered sugar)
¼cupghee/clarified butter
11cashews(optional)
1teaspooncardamom powder
Instructions
Preparations:
Clean the moong dal & rinse it with water twice. Drain off the water & dry it on a clean cotton towel.
No need to dry it under the sun. Just dry it under the ceiling fan for 5-10minutes.
Roast the moong dal in a heavy bottom pan over low medium heat. Stir & roast the moong dal until it is aromatic and lightly golden.
Remove from heat & keep it aside on a plate to cool.
Meanwhile, heat 1 teaspoon ghee in the same pan over low heat. Roast cashews until golden. Remove from heat & set it aside.
Grind the moong dal to make a fine powder. Sift it & set it aside.
Making the Moong dal ladoo with jaggery
Heat ¼ cup of ghee/clarified butter in the same pan over low medium heat.
Once the ghee is melted, roast the powdered moong dal until it starts to change the color. Remove from heat.
Immediately, transfer it to a mixing bowl and add cardamom powder & jaggery while the mixture is still warm. Mix it with a ladle.
Take out a small portion from the mixture & start making the ladoos. Make ladoos while the mixture is still warm.
Garnish with cashew.
Moong dal laddus are ready. Enjoy
Video
Notes
It is important to roast the moong dal well. Keep the heat on low-medium & roast it stirring continuously for even browning of moong dal. It may take around 10-15 minutes.
This way the raw smell from the moong dal goes away. If you roast it on high heat then moong dal will burn soon.
If you do not have cardamom powder then add the cardamom seeds (after opening the cardamom pods) to the blender jar while grinding the moong dal.
The addition of cashews is optional. I added cashews to garnish the ladoos. You can use sliced almonds or pistachios to garnish it. Or skip it completely.
Grate the jaggery before adding it. This way the jaggery will melt faster & easily combines with the dough.
You can substitute jaggery with powdered sugar in the same quantity.