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Moong dal laddu is a traditional Indian festive sweet. Often prepared on Holi, Diwali, Janamashtmi or any special occasion throughout the year. Moong dal laddu is easy to make dessert with just three ingredients moong dal or yellow lentil, sugar, and ghee or clarified butter.
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Yellow Moong Dal Laddu Recipe | How To Make Moong Dal Laddu

Moong dal laddu is a traditional Indian festive sweet. Often prepared on Holi, Diwali, Janamashtmi or any special occasion throughout the year. This protein ladoo is easy to make with just three ingredients moong dal or yellow lentil, sugar, and ghee or clarified butter.
Course Dessert, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Soaking 1 hour
Total Time 50 minutes
Servings 16 Laddu
Calories
Author Bhawana

Ingredients

  • 1+½ Cup moong dal
  • 1 Cup ghee or clarified butter
  • 1 Tsp cardamom powder
  • 1 Cup sugar powdered
  • Handful mixed nuts like almond, cashew, and pista chopped finely

Instructions

  • Soak moon dal for good one hour. This is very important don’t skip this step.
  • After this one hour drain all the water and spread this dal on a towel to get air dry before roasting.
  • Now take a heavy bottomed kadhai and dry roast this dal on a medium to low flame. Keep stirring it. This step usually takes 30 minutes. Do not hurry at this point as dal can be burnt very fast. Add 1 tsp ghee.
  • By this time moong dal changes to little golden color and a nice aroma start coming.
  • Remove the kadhai from the flame and let it cool down completely.
  • Meanwhile, powder the sugar.
  • Chopped all nuts and keep it handy.
  • Grind the roasted dal to the coarse powder and add this in a mixing bowl.
  • To this add cardamom powder and sugar.
  • Melt the ghee and then mix.
  • Start adding ghee gradually till every grain of dal is soaked in ghee. ¾ cup ghee was enough for making laddus. Mix nicely and start making laddus.
  • Take a tbsp mixture in your palm and roll into ball shape. In between put a little mixture of dry fruits and gently close the opening.
  • Follow the same process with the rest of the mixture. Serve them at room temperature. Moong dal laddus have a soft and grainy texture with a nice aroma.

Notes

  1. Replace sugar with jaggery if required. I have not yet tried with jaggery but soon will try and publish the recipe.
  2. I noticed that moong dal laddu demands sweetness so I did not try to reduce sugar quantity. Rather I felt the need to add ¼ cup additional sugar to the mentioned quantity.
  3. It is not recommended to add all the ghee in one go. ¾ cup ghee was enough for me to make these laddus.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg