Moong Dal Ladoo is a delicious South Indian dessert made with yellow moong dal (split lentils), ghee, sugar, and cardamom, often garnished with nuts like cashews, almonds, and pistachios. This dessert is typically served during festive occasions, but it’s easy enough to enjoy anytime you’re in the mood for something sweet. The warm, nutty flavors from the roasted dal combined with the richness of ghee make this ladoo a satisfying treat for the taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1 cup |
| Caster Sugar | 1 cup |
| Ghee | 1/3 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Whole Cashews (for garnish) | As required |
| Almonds (Badam, for garnish) | As required |
| Pistachios (for garnish) | As required |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 kcal |
| Total Fat | 8g |
| Saturated Fat | 3g |
| Carbohydrates | 26g |
| Dietary Fiber | 2g |
| Sugars | 12g |
| Protein | 5g |
Preparation Time
| Step | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 10 minutes |
| Total Time | 20 minutes |
Instructions
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Roasting the Moong Dal
Begin by heating a large kadai or pan over medium heat. Add the yellow moong dal and dry roast it for about 10 minutes, stirring occasionally. The dal should turn slightly golden and aromatic, signaling that it’s ready. Once done, remove the dal from heat and let it cool to room temperature. -
Grinding the Dal and Sugar
After cooling, grind the moong dal and caster sugar separately in a blender or food processor into fine powders. If you’re using caster sugar, there’s no need to dry grind it, as it will already be in a fine form. If you’re using regular sugar, make sure to grind it until it becomes a fine powder for the best texture.
Sift both the dal and sugar powders separately to remove any coarse bits left from the grinding process. Discard any remaining larger particles. -
Preparing the Mixture
In the same kadai, add the ghee and let it melt over low heat. Once the ghee has melted, add in the ground moong dal, sugar, and cardamom powder. Stir continuously with a wooden spatula to combine all the ingredients thoroughly. Let the mixture heat for 1-2 minutes, allowing the dal to absorb all the ghee. -
Forming the Ladoos
Once the mixture has thickened and come together into a smooth, cohesive dough-like consistency, turn off the heat. Transfer the mixture to a plate and let it cool at room temperature until it’s cool enough to handle.
Once the mixture has cooled down but is still pliable, take small portions of the mixture and roll them into round ladoos using your palms. You can adjust the size according to your preference—this recipe makes about 18 medium-sized ladoos. -
Garnishing and Storing
Garnish the ladoos with chopped nuts such as cashews, almonds, and pistachios for extra texture and flavor.
Store the ladoos in an airtight container to maintain their freshness. These ladoos can be enjoyed as a sweet treat any time of day, and they stay fresh for several days when stored properly.
Serving Suggestions
Moong Dal Ladoo is a versatile dessert that pairs beautifully with other Indian dishes. Serve it after a savory meal, such as Tawa Paratha, Sweet Potato & Oatmeal Kofta Curry (Non-Fried), and Ghee Rice, for a well-rounded Indian feast. You can also enjoy them on their own or as a delightful addition to any festive occasion.
This traditional South Indian Moong Dal Ladoo recipe is simple, quick, and packed with the delightful taste of roasted lentils and ghee. The addition of cardamom provides an aromatic finish, and the nuts add a delightful crunch, making each bite a truly special experience. Enjoy these ladoos with family and friends, and feel free to experiment with other nuts or dried fruits as you like!