Moong Dal Ladoo Recipe

5 from 4 votes

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 ladoos are gluten-free and are entirely safe for those sensitive to gluten.

Prep: 10

Cook: 50

Rest: 20

Total: 1 20

Course: Dessert

Cuisine: Eggless, Gluten-free, Vegetarian

Servings:

Calories: 144kcal

Author: Ruchi

Ingredients

⅓ cup Ghee
1 cup Yellow Moong Dal lentils
1 teaspoon Elaichi Powder (Cardamon Powder)
½ teaspoon Saffron strands mixed with ¼ cup warm milk
¾ cup Powdered Sugar adjust to taste
2 teaspoons Milk to combine the ladoos

GARNISHES

- - Saffron Threads
- - Crushed Pistachios

US Customary - Metric

Instructions

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.
Heat ghee in the same pan.
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.
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 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.

Notes

Frequently Asked Questions

How can I store my Moong dal ladoos?

Yes, you can store these ladoos in an air-tight container at room temperature for about a week. You may also store them in a refrigerator for 2 weeks.

However, before serving, you have to keep them at room temperature for 30 mins as the ghee solidifies in the fridge and is required to bring it back to its original softness.

Can I make my Moong dal ladoos vegan?

Yes, you can make these ladoos vegans by replacing ghee with coconut oil. Heat the oil and melt it before adding the ladoo mixture. Proceed as directed in the recipe.

Are these ladoos healthy?

Yes, moong dal/lentils are known to be rich in proteins, which makes this recipe a great healthy add-on to your diet. However, those refraining from ghee may consume a smaller portion.

Nutrition