Moong Dal Ladoo Recipe

5 from 1 vote

Moong Dal Ladoo Recipe

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 melt-in-mouth gluten-free sweet treats will satisfy the sweet cravings of the whole family.

Course Dessert

Cuisine Indian

Prep Time 10 minutes

Cook Time 45 minutes

Resting Time 20 minutes

Total Time 1 hour 15 minutes

Servings

Calories 144kcal

Author Ruchi

Ingredients

⅓ cup Ghee
1 cup Yellow Moong Dal lentils
1 teaspoon Eliachi Powder (Cardamon Powder)
½ teaspoon Saffron strands mixed with warm milk
1 cup Powdered Sugar
2 teaspoon Milk to combine the ladoos

GARNISHES

- - Saffron Threads
- - Crushed Pistachios

US Customary - Metric

Instructions

Rinse yellow moong dal lentils under tap water a few times to get rid of any dust and grit. Transfer the rinsed lentils to a bowl and add hot water to the bowl.
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.
Transfer the lentils to a pan. Sauté lentils over medium heat stirring frequently. Initially, the lentils will stick to the spoon.
Saute for 8-9 minutes or until the lentils feel dry. 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.
Transfer the moong dal to a food processor.
Pulse the lentils until fine and powdery.
Pass the freshly ground lentils through the sieve to remove any bits of lentils and return it to the food processor to grind them into a fine powder. Set the ground lentils aside.
Heat ghee in the same pan. 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.
After the moong dal powder is cooked, lower the heat to the lowest setting and stir in 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 color to the mix.
Add the powdered sugar to the warm moong dal mixture. Mix until the sugar is well incorporated.
PROTIP- Moong dal ladoos are very sweet therefore, 1 cup sugar is added. But if you prefer sugar on the lower side, then add 3/4 cup, to begin with, and adjust according to taste.
Take the moong dal mix off the heat and allow it to cool to a comfortable temperature.
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.

Notes

Tips to consider roasting the lentils!

1. There is no shortcut in making these ladoos. The lentil mixture needs to be roasted pretty well for best tasting ladoos.

2. Roasting is the essential step in this recipe. It may look like a long tiring process, but please do not rush through this step. Trust me; it's worth all the efforts. If the moong dal mixture is not roasted well, you will end up with a raw tasting ladoos.

3. Roast moong dal powder at medium-low heat and keep stirring. Do not leave the moong dal mixture unattended at any time as it might burn and stick to the bottom of the pan.

4. If needed, feel free to add a tablespoon of extra ghee to the moong dal mixture. Adding an adequate amount of ghee is the key to delicious ladoos.

How can I tell if the moong dal mixture is well roasted?

Moong dal mixture will start to change its color from light yellow to deep yellow, and the roasted lentil mixture will begin emitting a pleasant aroma.

Can I add nuts to my ladoos?

Absolutely! Finely chop the nuts and add it to the warm moong dal mixture.

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.

Nutrition