Ingredients
- 1 cup (200g) moong dal
- ½ cup (120ml) ghee/ clarified butter
- 1 tablespoon almonds, roughly chopped
- 1 tablespoon pistachios, roughly chopped
- 1 tablespoon melon seeds
- ¼ cup malai or fresh cream
- 1 cup (200g) boora sugar
- 1 teaspoon cardamom powder
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Wash and clean the moong dal.
- Spread it on a kitchen towel and let it dry under a fan for 5-10 minutes.
- Now in a pan, dry roast the moong dal on medium to low heat until the dal release all its moisture and dries completely. Do not roast on high heat else it will get a brown colour from the outside but still remain uncooked from the inside. Dry roast the dal till it gets a crispy texture and light brown colour.
- Once done grind the dal into a fine powder.
- In a kadai add two tablespoons of ghee and once it turns hot add all the chopped nuts and roast them for a minute and then remove them in a bowl.
- Now add 2 tablespoons of ghee in the same kadai and then add the moong dal powder and roast for 4-5 minutes.
- Add the malai or fresh cream and roast for another 4-5 minutes. Keep adding a tablespoon of ghee in batches.
- Once done the mixture will get light golden brown colour. Transfer it in a bowl and once it cools down a little add the bura along with the nuts and cardamom powder. Mix well.
- If the mixture is dry then add more ghee and form the lodoos. (If you do not want to add lot of ghee then you can add few tablespoons of milk or add 1 cup malai instead of ¼ cup while making the ladoos. Please note if you will add milk then the shelf life of the ladoos will reduce to 10 days.)
- The moong dal ladoo mixture is ready. Now make small or big ladoos as per your choice.
- This recipe will give you 13-14 big moong dal ladoos.
- Store them in a refrigerator for upto a month and at room temperature for upto 1 week.
Recipe Notes
- If your moong dal ladoo mixture is too soft then add some roasted besan/gram flour and bind the ladoos again.
- If the mixture is too dry then add some melted ghee or milk.
