1

To begin making Moong Dal Ladoo Recipe, in a large kadai, dry roast the moong dal on low to medium heat for 10 minutes or until slightly golden and aromatic. Turn off and cool the lentils to room temperature. 

2

You can use either sugar or caster sugar for this recipe. Grind the dal and sugar separately, in a blender into fine powders. (If you are using caster sugar, there is no need to dry grind.)

3

Sift the dal and sugar powders separately and remove if any coarse bits left out while grinding and discard.

4

In the same kadai, add ghee and allow it to melt. Later add in the ground dal, sugar, cardamom powder and mix with a wooden spatula.

5

Let the mixture heat up for a minute or two. Allow the dal mix to soak up all the ghee. Once the mixture comes together turn off the heat.

6

Transfer the mixture on to a plate and cool the mixture at room temperature until pliable. Now scoop enough mixture to make laddoo, onto your palm and shape it into ladoos.

7

Repeat and shape the entire mix into ladoos. This recipe made around 18 medium sized laddoos. Garnish with chopped nuts of choice.

8

Store in an airtight container and enjoy when you feel like!

9

Serve Moong Dal Ladoo Recipe as a dessert after Tawa Paratha Recipe, Sweet Potato & Oatmeal Kofta Curry (Non Fried) and Ghee Rice Recipe.

Note: Before roasting, you can wash and dry the dal in shade as well.