If you’re looking for a delicious, healthy, and traditional Indian sweet, this Moong Chana Dal Ladoo recipe is perfect for you! This recipe combines the nutty flavour of roasted Moong Dal with the earthy goodness of Chana Dal to create a melt-in-your-mouth ladoo that everyone will love. We’ll also be making a special powdered sugar called ‘Tagar’, which gives these ladoos a unique, crumbly texture that is much better than using plain store-bought sugar. Don’t be scared by the steps; this guide is super simple and beginner-friendly. Let’s make a batch of these amazing homemade ladoos that are perfect for any festival or celebration!
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Ingredients List:
- For the Ladoos:
- Moong Dal (Yellow Mung Lentils): 400g (or 3 cups)
- Chana Dal (Split Chickpea Lentils): 400g (or 3 cups)
- Ghee (Clarified Butter): 150g (or 1 cup), plus more if needed
- Cardamom (Velchi) Powder: 1 tsp (from about 3 pods)
- Grated Nutmeg (Jaiphal): 1/4 tsp
- Mixed Nuts: 2-3 tbsp, chopped (like almonds, cashews, pistachios)
- Raisins (Manuke): 1-2 tbsp
- Melon Seeds (Magaj): 1 tbsp
- A pinch of Salt
- For the Tagar (Homemade Sugar):
- Sugar: 400g (or 2.5 cups)
- Water: 1 cup (use the same cup as for the dals)
- Ghee: 1 tsp
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Step-by-Step Instructions:
- Part 1: Roasting and Grinding the Dals:
- First, wipe both the Moong Dal and Chana Dal with a clean, damp cloth. Let them air dry under a fan for a few minutes.
- Heat a heavy-bottomed pan (kadhai). On a medium flame, dry-roast the Chana Dal, stirring continuously until it turns fragrant and gets a light golden colour. Once done, remove it to a large plate.
- In the same pan, dry-roast the Moong Dal on medium heat. Stir constantly until it’s fragrant and evenly roasted. Remove it to the same plate as the Chana Dal.
- Let both dals cool down completely.
- Once cool, grind them together into a fine powder using a mixer-grinder or at a local flour mill.
- Part 2: Making the Tagar (Special Sugar):
- In a pan, add the sugar and water. Turn the heat to medium and stir until the sugar dissolves completely.
- Once the sugar syrup starts to bubble, add 1 tsp of ghee. This helps in making the tagar white and crumbly.
- Keep stirring continuously. The syrup will thicken and start to look milky and crystallized.
- When it becomes a thick, white paste, turn off the gas.
- Important: Keep stirring vigorously off the heat. The mixture will quickly dry up and turn into a powder. Keep breaking the lumps as you stir.
- Let the Tagar cool down, then pulse it in a mixer for a few seconds to get a fine, even powder. Your homemade ladoo sugar is ready!
- Part 3: Making the Moong Chana Dal Ladoo:
- Heat a pan and add about half of the ghee.
- Once the ghee melts, add the ground dal flour.
- On a low to medium flame, roast the flour, stirring constantly for 5-7 minutes. You’ll get a beautiful aroma.
- Add the rest of the ghee and continue to roast on a low flame for another 5-7 minutes. The mixture will become a bit loose and fragrant.
- Turn off the gas and remove the pan from the stove. Let the mixture cool down. It should be just warm to the touch, not hot. If it’s too hot, the sugar will melt.
- Add the grated nutmeg, cardamom powder, and a pinch of salt to the warm mixture. Mix well.
- Now, start adding the prepared Tagar (sugar) a little at a time, mixing it in well with your hands.
- Add the chopped nuts, raisins, and melon seeds. Combine everything thoroughly.
- Take a small portion of the mixture in your palm and press it together to form a round ladoo.
- Shape all the ladoos while the mixture is still slightly warm. Store them in an airtight container after they cool down completely.
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Cooking Tips for Better Results:
- Roasting is Key: Roast the dals on a low to medium flame. If the flame is too high, the dals will brown quickly from the outside but remain raw inside, which will ruin the taste.
- Stir Continuously: Whether you are roasting dals or making tagar, do not stop stirring. This ensures even cooking and prevents burning.
- Correct Temperature: Always add the Tagar (sugar) to the roasted flour mixture only after it has cooled down to a “warm-to-touch” temperature. If the mixture is hot, the sugar will melt, and the ladoos will not form properly.
- Ghee Adjustment: The amount of ghee can be adjusted. If your mixture feels too dry and you can’t form ladoos, add one or two tablespoons of melted ghee.
Variations:
- Vegan Version: Replace the ghee with melted coconut oil or a vegan butter alternative. The flavour will change slightly, but will still be delicious.
- Spicy Version: Add 1/4 tsp of dry ginger powder (sonth) along with the cardamom and nutmeg for a slight, warming kick.
- Kids-Friendly Version: You can roll the finished ladoos in a little desiccated coconut or add some chocolate chips to the mixture to make them more appealing to kids.
- Gluten-Free Version: This recipe is naturally gluten-free. Just ensure your ingredients (especially the dals, if ground at a mill) are not cross-contaminated.
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Serving Suggestions:
- These Moong Chana Dal Ladoos are a perfect standalone sweet.
- Serve them as a prasad (offering) during poojas and festivals like Diwali or Ganesh Chaturthi.
- Enjoy one ladoo with a glass of warm milk for a healthy and filling snack.
- They make a wonderful, homemade gift for friends and family during festive seasons.
FAQs:
Q1: Why is my ladoo mixture not binding?
Ans: This usually happens if the mixture is too dry or has cooled down too much. Add 1-2 tablespoons of warm, melted ghee and mix again. The mixture will come together, and you’ll be able to shape the ladoos.
Q2: Can I use store-bought powdered sugar instead of making Tagar?
Ans: You can, but the texture will be different. Making homemade Tagar (also called ‘boora’) gives the ladoos a special, crumbly, and melt-in-the-mouth texture that is far superior to using regular powdered sugar, which can make them dense.
Q3: How long can I store these Moong Chana Dal Ladoos?
Ans: When stored in an airtight container in a cool, dry place, these ladoos stay fresh for a long time, easily up to a month.
Q4: My dals got too dark while roasting. Can I still use them?
Ans: It’s best not to. If the dals are over-roasted or burnt, the ladoos will have a bitter taste. It’s important to roast them on a low, even flame until they are just fragrant and lightly golden.
Q5: Can I make this recipe with only Moong Dal?
Ans: Yes, you can make this recipe using only Moong Dal (for Moong Dal Ladoos) or only Chana Dal (for Besan Ladoos, after grinding). This recipe combines both for a unique and rich flavour.
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Moong Chana Dal Ladoo Recipe: Easy, Perfect Ladoos
Ingredients
For the Ladoos:
- Moong Dal Yellow Mung Lentils: 400g (or 3 cups)
- Chana Dal Split Chickpea Lentils: 400g (or 3 cups)
- Ghee Clarified Butter: 150g (or 1 cup), plus more if needed
- Cardamom Velchi Powder: 1 tsp (from about 3 pods)
- Grated Nutmeg Jaiphal: 1/4 tsp
- Mixed Nuts: 2-3 tbsp chopped (like almonds, cashews, pistachios)
- Raisins Manuke: 1-2 tbsp
- Melon Seeds Magaj: 1 tbsp
- A pinch of Salt
For the Tagar Homemade Sugar:
- Sugar: 400g or 2.5 cups
- Water: 1 cup use the same cup as for the dals
- Ghee: 1 tsp
Instructions
Part 1: Roasting and Grinding the Dals
- First, wipe both the Moong Dal and Chana Dal with a clean, damp cloth to clean them. Let them air dry under a fan for a few minutes.
- Heat a heavy-bottomed pan (kadhai). On a medium flame, dry-roast the Chana Dal, stirring continuously until it turns fragrant and gets a light golden color. Once done, remove it to a large plate.
- In the same pan, dry-roast the Moong Dal on medium heat. Stir constantly until it’s fragrant and evenly roasted. Remove it to the same plate as the Chana Dal.
- Let both dals cool down completely.
- Once cool, grind them together into a fine powder using a mixer-grinder or at a local flour mill.
Part 2: Making the Tagar (Special Sugar)
- In a pan, add the sugar and water. Turn the heat to medium and stir until the sugar dissolves completely.
- Once the sugar syrup starts to bubble, add 1 tsp of ghee. This helps in making the tagar white and crumbly.
- Keep stirring continuously. The syrup will thicken and start to look milky and crystallized.
- When it becomes a thick, white paste, turn off the gas.
- Important: Keep stirring vigorously off the heat. The mixture will quickly dry up and turn into a powder. Keep breaking the lumps as you stir.
- Let the Tagar cool down, then pulse it in a mixer for a few seconds to get a fine, even powder. Your homemade ladoo sugar is ready!
Part 3: Making the Moong Chana Dal Ladoo
- Heat a pan and add about half of the ghee.
- Once the ghee melts, add the ground dal flour.
- On a low to medium flame, roast the flour, stirring constantly for 5-7 minutes. You’ll get a beautiful aroma.
- Add the rest of the ghee and continue to roast on a low flame for another 5-7 minutes. The mixture will become a bit loose and fragrant.
- Turn off the gas and remove the pan from the stove. Let the mixture cool down. It should be just warm to the touch, not hot. If it’s too hot, the sugar will melt.
- Add the grated nutmeg, cardamom powder, and a pinch of salt to the warm mixture. Mix well.
- Now, start adding the prepared Tagar (sugar) a little at a time, mixing it in well with your hands.
- Add the chopped nuts, raisins, and melon seeds. Combine everything thoroughly.
- Take a small portion of the mixture in your palm and press it together to form a round ladoo.
- Shape all the ladoos while the mixture is still slightly warm. Store them in an airtight container after they cool down completely.
