Moong Dal Ladoo Recipe: Perfect Homemade Mithai for Diwali

Moong Dal Ladoo is a classic Indian sweet that’s loved by people of all ages. Made with roasted moong dal (yellow lentils), ghee, and sugar, these ladoos are not only delicious but also packed with protein. This moong dal ladoo recipe is perfect for festivals like Diwali, or any time you’re craving a healthy and tasty homemade mithai. Our simple and easy-to-follow instructions will help you make the most delicious Moong Dal Ladoos at home, even if you’re a beginner. Get ready to impress your friends and family with this amazing sweet treat!

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Ingredients List:

• 500 g (3 Cup) Moong Dal
• 3 tbsp Chana Dal
• 200 g (1 Cup) Sugar
• 100-125 g (1 Cup) Ghee
• Almond, Cashew Nuts, Raisins, pistachio (chopped)
• A pinch of salt
• 3 Green Cardamom
• Nutmeg

Step-by-Step Instructions:

• Roast the Dals: In a pan, dry roast the moong dal and chana dal on medium heat for 5-7 minutes until they turn aromatic and slightly golden brown. Keep stirring to ensure they don’t burn.
• Cool and Grind: Let the roasted dals cool down completely. Once cooled, grind them into a fine powder using a mixer. Sieve the flour to ensure there are no lumps.
• Make Sugar Powder: In the same mixer jar, add sugar, cardamom pods, and a small piece of nutmeg. Grind to a fine powder.
• Roast the Flour: Heat ghee in a pan on low heat. Add the ground dal flour and roast for 10-15 minutes until it turns golden brown and releases a nutty aroma.
• Mix Everything: Transfer the roasted flour to a large bowl and let it cool down slightly until it’s warm to the touch. Add the powdered sugar, a pinch of salt, and chopped nuts. Mix everything well.
• Shape the Ladoos: Take a small portion of the mixture in your palms and roll it into a round ladoo. If the mixture is too dry, you can add a little more melted ghee.
• Garnish and Serve: Garnish the Moong Dal Ladoos with more chopped nuts. They are now ready to be served!

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Cooking Tips for Better Results:

• Roasting is Key: The key to delicious moong dal ladoos is to roast the dal and the flour perfectly. Don’t rush this step.
• Cool Before Mixing: Make sure the roasted flour is not too hot when you add the powdered sugar, or the sugar will melt and make the mixture pasty.
• Adjust Ghee: The amount of ghee can vary depending on the quality of the dal. Add ghee gradually until you get the right consistency for binding the ladoos.

Variations:

• Vegan Version: You can replace ghee with coconut oil or a vegan butter substitute.
• Spicy Version: For a savoury and spicy twist, you can add a pinch of black pepper and ginger powder to the mixture.
• Kids-Friendly Version: You can add some chocolate chips or sprinkles to make the ladoos more appealing to children.

Also Read – Wheat Flour Shankarpali Recipe: Crispy & Sweet Diwali Snack

Serving Suggestions:

Moong Dal Ladoos can be enjoyed as a dessert after a meal or as a snack with a cup of tea or coffee. They are also a great option for a healthy and energetic snack for kids.

FAQs:

Q1: How long can I store Moong Dal Ladoos?
Ans: You can store Moong Dal Ladoos in an airtight container for up to 2-3 weeks at room temperature.

Q2: My ladoo mixture is too dry. What should I do?
Ans: If the mixture is too dry, you can add a tablespoon or two of warm, melted ghee to help bind the ladoos.

Q3: Can I use jaggery instead of sugar in this moong dal ladoo recipe?
Ans: Yes, you can replace sugar with powdered jaggery for a healthier alternative.

Q4: Is it necessary to add chana dal?
Ans: Adding chana dal gives a nice texture and flavour to the ladoos, but you can make them with just moong dal as well.

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