If you are looking for a dessert to wow your family and friends, then you should give these irresistibly delicious Moong Dal Ladoo recipe a try. These rich and tasty, melt-in-mouth sweet treats will satisfy the sweet cravings of the whole family.
These gluten-free ladoos are a quintessential dessert for festivals and special celebrations.
Festivals and celebrations in India come with a lot of indulgences. Whether it be a wedding, graduation, religious ceremony, or a house warming party, sweets (mithais) are the perfect way to make the festive season feel like the most delicious time of the year.
And among all the sweets, ladoos tops my list of favorites. I grew up eating ladoos for breakfast almost every day in winter.
Depending on the flavor, there are different varieties of ladoos. Some of the most favored ones include:
But today, I am going to share with you an excellent lip-smacking dessert for the upcoming festive season- Moong Dal Ladoo Recipe.
Moong dal Ladoos are inspired by a classic, rich, and mouth-watering Indian dessert – Moong dal Halwa.
This halwa is characterized by its rich and deep flavor, golden color, and distinctive aroma.
Origin of Moong Dal Ladoos
Rajasthan, the Northwestern state of India!
The state of Rajasthan is well-known for its rich heritage culture, magnificent palaces, and lip-smacking food. Since I am from Rajasthan, I am indeed blessed to have tasted many of the traditional recipes.
And of all the Rajasthani delicacies, Moong dal halwa is by far the BEST.
This fantastic dessert is typically eaten in winters and is a must-have treat at Rajasthani weddings and special occasions.
What is Moong Dal Ladoo?
Moong dal is a term used for yellow lentils, and ladoo (laddu or laddoo) means a ball-shaped Indian sweet.
Traditional ladoos are made up of different kinds of flour, sugar, ghee, and nuts.
The process to make the ladoos give or take remains the same – roast flour in ghee, add sugar, dry nuts, shape into round shape balls, and enjoy.
Let’s learn how to make Moong dal Ladoos?
Ingredients required to make Moong Dal Ladoo Recipe
Moong Dal Ladoo or Laddus are made with simple, hands-on staple ingredients you already have in your pantry and fridge. These ingredients are:
» Moong Dal or Yellow Moong Lentils: is the key ingredient.
» Powdered Sugar: to sweeten the ladoos.
» Saffron strands mixed with milk: a must-have for every Indian sweet. In addition to that, it lends a beautiful yellow color to these ladoos.
» Cardamom Powder: a warm spice that adds a lot of flavors.
» Ghee (clarified butter): to cook the lentils
For Garnish: Chopped nuts and saffron strands.
How to make Moong Dal Ladoo Recipe?
1. Rinse yellow moong dal lentils under tap water a few times to get rid of any dust and grit.
2. Transfer the rinsed lentils to a bowl and add hot water to the bowl.
3. Soak the lentils in hot water for 20 minutes. Lentils will swell in size.
4. After the resting time, transfer the lentils to a strainer and drain the water. Rinse the lentils thoroughly under running water for a couple of minutes. Set aside to drain.
5. Add ghee to a heavy-bottomed pan. Transfer the lentils to a pan.
6. Sauté lentils over medium-low heat, stirring frequently. Initially, the lentils will stick to the spoon.
7. Sauté 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.
8. When cooled, transfer the moong dal to a food processor.
9. Pulse the lentils until fine in texture.
10. Pass the freshly ground lentils through the sieve to remove any bits of lentils. Set it aside.
11. Heat ghee in the same pan.
12. Add the moong dal powder to this pan. Roast the powdered moong dal on 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. I know it sounds like a labor-intensive process, but this is the only lengthy process involved in making these moong dal ladoos.
13. After the moong dal powder is cooked, lower the heat to the lowest setting and stir in cardamom powder. Mix to combine.
14. Pour in the saffron milk mixture.
15. Mix to combine the saffron milk into the moong dal mixture. Saffron milk will lend a beautiful yellow color to the mix.
16. Add the powdered sugar to the warm moong dal mixture.
17. Mix until the sugar is well incorporated.
18. Take the moong dal mix off the heat and allow it to cool to a comfortable temperature.
Time to shape the ladoos!
While the moong dal mixture is still warm, take 2 tablespoons of mixture in your palms.
Press and roll the mix firmly in 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 still warm.
Repeat this process until all the ladoos are formed.
You can decorate moong dal laddus with saffron threads and pistachios.
You are going to love these Moong Dal Ladoos:
- Made with simple ingredients
- Perfectly sweet
- Has melt-in-mouth texture
- Super indulgent
- Perfect for potlucks and parties, and
- Makes a gorgeous homemade Diwali gift for your family and friends!
Questions that you may have!
Can I use regular granulated sugar?
Not for this recipe. This recipe calls for powdered sugar as it blends well with these ladoos and adds a nice melt-in-mouth texture.
My mixture is not binding well!
If the lentil mixture is dry, add a teaspoon of milk and mix to combine. This will take care of this issue. Also, grease your hands with ghee to shape the ladoos. This way, the mixture will not stick to your palms.
Can I flavor these ladoos?
Saffron and cardamom are enough to flavor these ladoos. But for enhancing the taste, feel free to add rose essence to the cooked lentil mixture.
Can I use Boora for moong dal ladoo recipe?
Of course, you can! In fact, tagar or boora will go pretty well with these ladoos. If using boora, replace the store-bought powdered sugar with boora and proceed as directed.
Storing Moong dal ladoos!
Moong Dal ladoos have a good shelf life. They can stay good for up to a week at room temperature.
For extended shelf-life, store these ladoos in the refrigerator. They stay good for 3 weeks in the fridge.
Upon refrigeration, the ghee in the ladoos will solidify; therefore, before eating, warm the ladoos for 10 seconds in the microwave for that melt-in-mouth soft texture.
Can I make Moong dal ladoos with Jaggery?
Sure, you can! Simply swap powdered sugar with powdered jaggery. The rest of the process remains the same.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
Craving for more, other sweet recipes that you may enjoy are:
Moong Dal Ladoo Recipe
- Soak the lentils in hot water for 20 minutes. Lentils will swell in size.
- After the resting time, transfer the lentils to a strainer and drain the water. Rinse the lentils thoroughly under running water for a couple of minutes. Set aside to drain. Make sure the daal is drained thoroughly.
- Add ghee to a heavy-bottomed pan. Transfer the lentils to a pan.
- Sauté 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.
- Pulse the lentils until fine in texture.
- Pass the freshly ground lentils through the sieve to remove any bits of lentils. Set it aside.
- This roasting will take somewhere about 30-35 minutes. I know it sounds like a labor-intensive process, but this is the only lengthy process involved in making these moong dal ladoos.
- Add the powdered sugar to the warm moong dal mixture. Mix until the sugar is well incorporated. PROTIP- 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.
- 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 still warm.