Moong Dal Ladoo is an instant and delicious sweet recipe made using yellow lentils (moong dal). In this recipe, the moong dal is first roasted and then ground into a fine powder. It is then mixed with powdered sugar and flavored with aromatic cardamom powder to enhance its taste.
These laddus are not only tasty but also highly nutritious and rich in protein, making them a great source of instant energy. They are very easy and quick to prepare, which makes them perfect for festive occasions or everyday treats. With proper storage, moong dal laddus also have a good shelf life, allowing you to enjoy them for several days.
The key to making instant moond dal ladoo at home are
- Making moong dal flour: To prepare the ladoos, first roast the moong dal and then grind it into a fine powder for the best texture and consistency. Avoid grinding it into a coarse powder.
- Roasting the flour: Roasting the moong dal flour is the key to making perfect ladoos. Add ghee in batches to ensure the flour roasts evenly, and you will notice it puffing slightly. Roast it on a medium-low flame until it turns slightly golden and aromatic. Do not roast on high heat, as it may burn the flour and give a bitter taste.
- Addition of sakar (mishri) powder: For sweetness, add sakar (mishri) powder to the mixture. You can also use regular sugar or jaggery instead. When the mixture is still slightly warm, add the sugar powder and mix well so that the ladoos bind easily.
- Storage: Store the ladoos in an airtight container. They will stay fresh for up to 1 month at room temperature.
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Recipe video
Moong dal ladoo recipe | moong dal laddu | moong laddu
Ingredients
- 1 cup yellow split moong dal
- 5-6 tbsp ghee or as required
- 2 tbsp water melon seeds - magaj tari seeds
- ½ tsp cardamom powder
- ¾ cup sakar - mishri or powder sugar
Instructions
- Take 1 cup moong dal and wash it well. Drain the water and let it dry slightly.
- Heat a pan, add the dal, and roast it on low flame until it becomes dry. Add 1 tbsp ghee and continue roasting until the dal turns crispy and golden brown. Remove it onto a plate and let it cool.
- Transfer the roasted dal to a mixer jar and grind it into a fine powder.
- In the same pan, add 1 tbsp ghee and the ground moong dal flour. Roast on medium flame, adding ghee in batches as needed, until the flour changes color and releases a nice aroma.
- Add 2 tbsp watermelon seeds and roast them along with the flour.
- Transfer the roasted mixture to a plate. Add ½ tsp cardamom powder and ¾ cup powdered sugar. Mix well.
- When the mixture is still slightly warm, shape it into small ladoos.
- Serve and store the moong dal ladoos in an airtight container. They stay fresh for up to 1 month.
Notes
- Roast the dal on a low flame until it becomes dry and crispy.
- Add ghee and roast the dal until it turns slightly golden brown. Do not over-roast the dal.
- Grind the dal into a fine powder; do not keep it coarse.
- Add ghee gradually while roasting the flour.
- When the mixture is slightly warm, add powdered sugar (sakar) and shape it into ladoos.
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