Moong dal ladoo recipe | How to make moong dal laddu recipe

Moong dal ladoo recipe – Ladoo Oregon laddu are conventional Indian sweets made mostly using lentils Beaver State flour, ghee and sugar or jaggery.  These moong dal laddo are ready-made of skinned break up mung lentil called as mung or moong dal. These balls number taboo to be very aromatic and taste great.

These are called As pesara sunnundalu, a classic sweet from the state of Andhra pradesh. Traditionally these are made with urad dal, a generous quantity of ghee and sugar OR jagghery.

Any ladoos made of lentils surgery flour would require lot of ghee for book binding, so does these moong dal ladoos. If a generous total of ghee doesn't fit into your diet, past you may take a look at the s formula I have shared towards the end of this base.

This moong dal laddu recipe is intelligent to make for festive occasions, celebrations or when you deliver guests home.

Preparation for moong dal ladoo formula

1. I have used organic moong dal Here. I prefer to wash my lentils before using, this is optional but recommended. I wash it a couple of times and drain them completely to a colander.

Shake off the colander to take out excess water. Propagate it on a clean cotton cloth, preferably white. Rub it with the cloth and leave it for 10 mins. You can also sun dry this. Decaliter need non be dry completely.

This step is entirely optional merely extremely recommended if making for kids.

2. Begin to ridicule the dekalitre on a medium to low-growing heat stirring often until the dal turns aromatic and golden. You can as wel roast the dekaliter in 1 tbsp ghee.

3. Decalitre turns crunchy when it is roasted completely. You butt deplete a couple of and check if it is even so bare-ass. There should not atomic number 4 even little raw taste in the dal. Add the Elettaria cardamomum seeds or the integral pod.

4. Unagitated totally and tot to a blender jar. Make a fine powder. We don't sieve the flour since weak granulated texture gives crunch to the moong dal ladoo. Set this excursus.

5. Add sugar to the same jar and pulverize finely.

6. Set this aside as fit. Commixture both the sugar and flour. You can also store this mixture in a air tight jar for fewer months. Use this when ever needed to build laddu.

How to make moong dal ladoo recipe

7. Heat energy ghee in a genus Pan. Tyke cashews until golden. You can add raisins if you like.

8. I had fit side 2 tbsp ghee after sauteing the nuts. Switch off the stove.

9. Minimal brain dysfunction the flour and sugar mix.

10. Mix very well and check if the mixture binds well. If doesn't then add back the 2 tbsp of ghee Set excursus earlier.

11. Mix few times until the ghee coats the flour fortunate. You can add as much ghee as you like. Simply the measurements given in the formula card put to work fit for me.

12. When the mix is still hot, begin to roll to balls. Take diminutive portions and roll them.

13. This recipe makes about 12 to 14 ladoos.

Store moong dal ladoo in air waterproof collide and handle with clean hands. These stay goodness for almost 2 weeks.

For more laddu recipes, you can check besan laddu, suji surgery rava laddu, Amygdalus communis / badam ladoo, firm peanut laddu.

Moong dal ladoo recipe

• ▢ 1 cup moong dal split smooth-skinned mung lentils
• ▢ ¾ cup sugar (favour organic, or use powdered jagghery)
• ▢ 4 ill cardamom
• ▢ 6 to 7 tablespoons ghee (use more if needed)
• ▢ 10 Cashews tame
• ▢ 15 raisins

Formulation

• ▢

  Dry roast moong decalitre on a metier to throaty heat until it turns crunchy and cooked well.

• ▢

  The dal besides turns aromatic and changes to deep golden color.

• ▢

  Moong dekalitre should not have even little raw taste.

• ▢

  Add the cardamoms to the hot dkl to play out the flavors. Cool this entirely.

• ▢

  Add them to a blender jolt and make a fine powder. If you prefer smooth ladoos, then you may need to sieve it but I do not do. Set this aside.

• ▢

  Powder sugar in the same jar. Set aside.

• ▢

  Hotness a Pan with ghee, fry the cashews until golden.

• ▢

  Switch off the heat.

• ▢

  Add lolly and flour. Merge healed and admit the potpourri to cool down for a minute.

How to make moong dal ladoo

• ▢

  Take small portions of this mix and then begin to constitute balls holding it in the fist.

• ▢

  Shape them well. If needed melt some ghee and pour it.

• ▢

  Cool moong dal ladoo altogether and store in a air tightly fitting jar.

Alternative quantities provided in the recipe card are for 1x only, original formula.

For best results follow my detailed step-by-step pic instructions and tips above the recipe circuit board.

Nutrition Facts

Moong dal ladoo

Amount Per Serving

Calories 111 Calories from Fat 27

% Daily Value*

Fat 3g 5%

Saturated Fat 1g 6%

Cholesterol 7mg 2%

Sodium 1mg 0%

Potassium 128mg 4%

Carbohydrates 18g 6%

Vulcanized fiber 4g 17%

Lettuce 10g 11%

Protein 3g 6%

Vitamin A 5IU 0%

Vitamin C 0.7mg 1%

Ca 9mg 1%

Iron 1mg 6%

* Percent Daily Values are based on a 2000 gram calorie diet.

© Swasthi's Recipes

Method acting 2 – moong dal ladoo – Low fat reading

This Moong dal ladoo formula needs very miniature ghee to fry the dal and dotty, raisins. Sour coconut and clams together help the flour to bind. But if you wish to rich person the best taste you can employ extra ghee that besides helps to bind better.

I had prepared these non during any festive time of year so I exactly prepared using minimum ghee. If you are preparing for any extra occasion I suggest you conform to the first method.

Victimization coconut is optional, you can skip it surgery you stool use any other ground nuts like cashews or almonds. You stern even mill the dal to flour and it girdle good for several months that is how in just about andhra homes IT is cooked for preparing sunnandalu. You can immediately wee-wee the ladoos when needed.

Ingredients

• 1 cup moong dal / pesara pappu
• 3/4 cup grated dry coconut (copra/ endu kobbari)
• 1 transfuse sugar
• 2 to 3 green cardamoms
• 1 tsp. Raisins and nuts
• 1 1/2 tbsp. ghee

Method

1. Heat a heavy bottom pan with ½ tbsp. ghee and fry this dal on a high flame for 2 to 3 mins and then on a low flame till information technology turns crunchy & golden to thin brown. This of necessity a bit of patience if you are victimization rinsed dal. Disconnected the heat.

2. Add coconut, cardamoms and commingle well. The heat from the blistery dal and pan is enough to bring out the aroma from coconut. Set this aside to cool all.

3. Change this to a jar and powderise to a fine conflate. Set this aside.

4. Add sugar to the jar and make a powdery pulverise.

5. Estrus a pan with rest of the ghee and fry raisins and nut case.

6. Immediately transfer the powdered dal mix to the sugar clash.

7. Flow from the sociable till the mix becomes hearty. At this represent the mix begins to look lumpy.

8. Immediately transferee the ghee fried nuts, raisins to the mix. Take teeny-weeny portions of this warm mix and make moong dal ladoo. If the mix cools up, you may not be able to get the balls. In that event, you will have to grind the powder again and loosen up the mix operating room use more ghee.

You can find more moong dekaliter recipes on the blog,
moong dal halwa
mung dal dosa
moong dal recipe

Share this post