Craving something sweet and delicious? This Moong Dal Ladoo recipe is the ideal treat to satiate your sugary appetite and an instant dessert to serve your family and friends any time of the year.
These irresistibly delectable ladoos, with the melt-in-the-mouth texture, are traditionally prepared during festival celebrations in Indian households and are also offered to deities such as the Prasad.
Ladoos such as motichoor ladoo, besan ladoo, or gulkand-filled rose ladoos add verve to any celebration and form a quintessential part of weddings, housewarming parties, and religious ceremonies.
These are popular Indian desserts with different tastes and textures and are prepared with different kinds of lentils or various base ingredients such as semolina, chickpea flour, wheat flour, rice flour, etc., and a variety of nuts and seeds.
This lip-smacking, classic, and addictively aromatic dessert, Moong Dal ladoo, can be devoured as a dessert or even packed as a nutritious snack in the lunch box.
It’s a kid’s-friendly snack, and the pickiest eaters will love every bite of it and come back for more. These ladoos are gluten-free and are entirely safe for those sensitive to gluten.
What is Moong Dal Ladoo Recipe
Popular all over the Indian subcontinent, Moong Dal Ladoos are rich, aromatic and the most flavorful ladoos made with yellow moong lentils.
This recipe is inspired by the classic Moong dal halwa, a decadent and super delicious classic Indian dessert with rich and deep flavors and a lovely golden hue.
‘Moong’ in Hindi means yellow lentils, and ‘ladoo’ means ball-shaped Indian sweet. Together they mean ball-shaped dessert made with yellow lentils/ dals.
These are traditionally made by roasting the moong dal and then pulsing them. It is then roasted in ghee, and nuts are added for flavor, health, and texture. Powdered sugar brings in the intended sweetness, and cardamom, along with the saffron, lends its subtle flavors.
Reasons You’ll ♡ Moong Dal Ladoo Recipe
This authentic recipe of Moong Dal Ladoos is a must-try at home to delight your family and friends. Besides being an easy recipe, many factors will make you love this recipe, such as these ladoos are —
- Made with ease using basic pantry staples
- Super delicious and velvety-smooth textured
- Perfect for potlucks and house parties
- Makes a beautiful festive gift for family and friends
- Perfectly sweet and healthy (protein-rich)
- Gluten-free and vegetarian
Origin of Moong Dal Ladoos
Rajasthan, the North-Western State of India, is famous for its rich legendary history and regal splendor!
One can witness the royal grandeur of massive palaces and ancient forts with their captivating beauty and timeless charm, besides relishing the delicious cuisine it offers its visitors.
As I am from Rajasthan, it was a beautiful opportunity to relish one of the best traditional recipes of this magnificent state. And I can assure you, Moong dal halwa is by far THE best!
This heavenly delicious dessert is a special treat, and it completes a Rajasthani wedding feast or other special occasions by being on the menu!
Moong Dal Ladoo Recipe Ingredient list
Moong Dal — Yellow Moong lentil/dal is used as the base ingredient for these gorgeously delicious ladoos. Fresh dal makes the most flavorful ladoos.
Sugar — Powdered sugar is used for making the ladoos as it blends well with the ladoo mixture.
Saffron Strands — Lends a mesmerizing hue and a lovely flavor to the ladoos.
Cardamom — Cardamom Powder is added to the ladoo mixture for its pleasant flavor and enchanting floral aroma.
Ghee — Clarified butter/ Ghee is used for roasting the lentils for the ladoos. Homemade ghee is the best option for preparing this delicious recipe.
Nuts — Slivered nuts are used for garnishing our preparation to make it look more irresistible.
Recipe tips and Variations
Use fresh lentils — Fresh and good quality yellow moong dal lentils create the best flavored and great textured ladoos, while old ones may render a rancid or stale taste. So, ensure the lentils you are using for the ladoos are fresh.
Clean the dal thoroughly — The lentils may contain dirt or pebbles that can spoil the recipe. So, before starting with the recipe, ensure the lentils are free from them.
Using powdered sugar — Powdered sugar blends nicely into the dal mixture while maintaining its melt-in-the-mouth texture. So, use powdered sugar for this recipe.
Easy drying lentils — You can easily dry your lentils by spreading them over a kitchen towel in a single layer and then patting them dry. Please do not use a microwave to dry the lentils or expose them to the sun to get rid of moisture.
Amount of ghee to add — The texture of the ladoos somewhat depends on the amount of ghee you are adding to the recipe. If you add lesser ghee, you get crumbly ladoos, but to achieve the beautiful melt-in-your-mouth texture, consider adding the amount of ghee mentioned in this recipe.
Perfect roasting — Roasting is the key to the rightly textured and evenly hued ladoos made of any dal. So, roast the dal/lentils patiently and with care. Low and medium flame is best for roasting the lentils and lightly browning them for the perfect color and flavor. The entire roasting process may take 10- 15 minutes, so keep consistent with your efforts.
Do not roast on the high flame — Roasting removes the raw smell of the lentils /dal. But it should be roasted on a medium-low flame. High flame may burn the lentils and taste bitter, therefore spoiling the recipe.
Use a thick-bottomed pan — I prefer using a thick-bottomed pan/ kadhai for roasting the dal so that the dal roasts evenly and doesn’t get burnt easily. Unevenly cooked dal will not result in the most flavorsome ladoos.
Cool the roasted dal for pulsing — Pulsing the dal when it is still hot will add moisture to the mixture from the heat created when roasting. This will make the moong dal mixture sticky instead of a dry powder. So, allow the roasted moong dal mix to cool down completely.
For the finely textured moong dal ladoos — After pulsing the dal, pass the blended mixture through a sieve to attain the finest textured moong dal ladoos.
The right way of adding ghee — I suggest you add the ghee slowly so that you get the right textured ladoos depending on the consistency of the ground moong dal. You may need to adjust the quantity of ghee for these ladoos by adding more or less of it than what is mentioned in this recipe.
Substitute for sugar — Sugar may be substituted by jaggery for this recipe. However, the color may be a little darker in the jaggery version. You may even use Boora or tagar for this recipe, as boora blends nicely into the dal mixture. When using boora, replace the powdered sugar and follow the recipe directions for preparing these delicious ladoos.
Alternative for moong dal — You may use Urad dal or even green lentils as an alternative to the moong dal. But the color of the ladoos may alter.
Shaping the ladoos — Shape the ladoos when the mixture is still warm as the process gets more manageable that way. On cooling, the mixture doesn’t take shape properly.
Adding other flavors — This recipe uses saffron and cardamoms for flavoring, which is quite enough. However, you can add a few drops of rose water to enhance the flavor of the pulsed lentil mix.
Fixing the dry mixture — Dry mixture may be tough to shape; therefore, you may add a teaspoon of milk to the mix and combine well. This lends the lentil mixture its required moistness and helps better shape ladoos.
Greasing the hands — When shaping the ladoos, make sure to grease your hands so that the mixture doesn’t stick to your palms.
Let me know what you think!
If you are a traditional dessert lover, this recipe will entice you. As the festive season is arriving, why not give this recipe a try to bring more cheerfulness and zeal to your festivities?
So, do not let yourself crave these heavenly treats when you can follow the recipe below and prepare the most delicious Moong Dal Ladoos ever!
Should you make this Mung Dal Ladoo, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
Craving for more? Other sweet recipes that you may enjoy are:
Follow the Step-by-Step Instructions to make the best Moong Dal Ladoo
Moong Dal Ladoo Recipe
- Sort through the yellow moong dal lentils to remove all the pebbles and gritty things. Rinse the lentils under tap water. Rub the lentils between your fingers to get rid of all the residues.
- Transfer the rinsed lentils to a bowl and add hot water to the bowl. Soak the lentils in enough water to cover them by about an inch. Soak the lentils in clean water for about 20-30 minutes.
- The lentils will expand and double in size as they take in water.
- Drain the water completely. Transfer the soaked lentils to a strainer and rinse them thoroughly under the tap water. Set it aside to drain. Make sure the dal is drained thoroughly.
- Add ghee to a heavy-bottomed pan. Transfer the lentils to this pan.
- Over medium-low heat, sauté the moong dal lentils for 10-15 minutes or until the lentils turn slightly deep in color and become fragrant. The trick is to evaporate all the moisture from the dal. So, do not overcook the lentils. Take the pan off the heat and allow the lentils to cool comfortably.Tip — Do stir frequently to avoid burning the lentils. Initially, the lentils will stick to the spoon.
- Transfer the completely cooled moong dal to a food processor and blend until it resembles a sand-like texture.
- Pass the ground lentils through the sieve to remove any bits of lentils. Set it aside.
- Add the moong dal powder to this pan. Roast the moong dal mixture over medium heat, stirring constantly. Cook until the lentils turn deep yellow and impart a nutty fragrance.This roasting will take somewhere about 30-35 minutes. It sounds like a labor-intensive process, but this is the only lengthy process involved in making these moong dal ladoos.
- After the moong dal mixture is cooked, lower the heat to the lowest setting and stir in the cardamom powder. Mix to combine.
- Pour in the saffron milk mixture.
- Mix to combine the saffron milk into the moong dal mixture. Saffron milk will lend a beautiful yellow hue to the mix.
- Add the powdered sugar to the warm moong dal mixture. Mix until the sugar is well incorporated. Tip — The amount of sugar added is to taste. However, if you prefer sugar on the lower side, add ½ cup + 2 tablespoons of sugar (to begin with), then adjust according to taste. Moong dal ladoos are on the sweeter side; therefore, I prefer ¾ cup of sugar.
- While the moong dal mixture is still warm, take 2 tablespoons of the mixture in your palms. Press and roll the mix firmly between your palm to form a round shape.
- Roll the ladoos until you achieve the desired round shape. Do not let the mixture cool down; try to shape the ladoos while the mix is slightly warm.Repeat this process until all the ladoos are formed. You can decorate moong dal laddus with saffron strands and pistachios.