October 18, 2011

Something for Diwali - Moong Dal Ladoo

It is Diwali time, and I should be making sweets. But, I don't know what has got into me, suddenly I don't feel like having anything sweet. Must be due to eating excess of gond  ladoos that a relative brought few weeks back.  My brother who is in town for couple of months, has an equally sweet tooth as mine,maybe a bit more. So, I thought of making these quickfix ladoos for him. Looking at how easy and quick they are to make , I  will make them again for Diwali.  It must have been decades since I tried binding the ladoos . Had forgotten how difficult it is to deal with the warm mixture :-) Anyone, any suggestions  for reducing the burning in hands?


The recipe is from here
(makes 12 ,size as in the photo)
1 cup yellow moong dal (split green gram-husk removed)
3/4 cup sugar , powdered ( it was a bit sweet, can reduce few tbsp)
3-4 cardamoms, peeled and powdered
8-10 chopped cashews,
10-12 tsp ghee/clarified butter


  1. Toast moong dal in a wide pan on low heat till it has a uniform reddish brown color. Remove from heat and spread on a plate to cool.
  2. Heat a teaspoon of ghee and saute cashews until light brown. Keep aside.
  3. When the moong dal cools, grind it to a fine powder and mix with cashews, sugar and cardamom powder.
  4. Heat about ten teaspoons of ghee in a wide pan. Add dal/sugar mixture and stir until well combined. 
  5. Remove from heat and shape into lemon sized balls when the mixture is still warm.
  6. In case the mixture cannot be easily shaped. ,add teaspoons of hot ghee gradually.


alpana said...

NIce recipe Sushmita..... I will try also.

Suja said...

Delicious and healthy ladoo..will surely give this a try

Priya said...

Yum yum,droolworthy laddoos..

sangeeta said...

Delicious laddoos. I recently made a lot of gond laddos and besan ke laddoo at my in law's place and got reminded that we get mung daal ka besan (called something else i don't remember right now)in Banaras.

The laddoo can be shaped when it is lukewarm n comfortable to handle too and i always do it that way. Whenever the mixture cools down a bit , which happens when you are making huge quantities, you can always MW the mixture for 30 seconds n proceed again. Hope it works for you.

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