Moong Dal Laddu RecipeImage Credit source: Nora Carol/Moment/Getty Images-ammakithaali
People like to eat a lot of sweets in winter, but instead of buying sweets from the market, it is better to make some things at home. Traditionally, many sweet dishes are made in the winter season like sesame and jaggery laddus, peanut chikki, carrot halwa, moong dal halwa, but have you ever prepared and eaten moong dal laddus? These laddus give a lot of strength to the body because they are rich in proteins. Nuts are also used in it, which increases their nutritional value. Although it contains sweetness, it should be eaten in limited quantity only.
Moong dal laddus are very tasty which will be liked by children as well as adults in your house. People make moong dal laddus in different ways, like green moong dal laddus are made after directly roasting the dal, whereas washed moong dal laddus are made after soaking them in water. In this article we will learn the recipe of making washed moong dal laddus.
Ingredients of Moong Dal Laddu
To make laddus, take 200 grams of washed moong dal. Apart from this, you will need one and a half cup of sugar (or you can take raw sugar, unrefined sugar). 1 cup desi ghee, one fourth cup almonds i.e. approximately 50 to 60 grams, one fourth cup cashews, 8 to 10 green cardamoms and equal number of pistachios are required. You will need extra 8-10 almonds. Let us now know how to make protein rich laddus of moong dal. If you increase the quantity of pulses, you will have to take extra ghee and nuts, only then you will be able to balance the taste of laddus.
Moong Dal Laddu Recipe
- First of all, wash the moong dal thoroughly with two waters and then soak it in water and leave it for 3 to 4 hours.
- When the lentils swell well, take them out of the water and put them in a drainer or sieve so that the extra water gets drained out.
- Grind the moong dal little by little in the mixer and along with this, grind the almonds and make a powder.
- Cut the remaining almonds into small pieces. Similarly, chop the cashews and thinly slice the pistachios lengthwise, so that they become fine shreds.
- Add desi ghee in the pan and heat it slightly. You have to save one spoon of ghee. Add ground dal in heated ghee and fry it while stirring.
- Roast the dal until its color starts changing. When aroma starts coming from it and ghee starts separating, then understand that the dal is ready after roasting.
- It takes about 25 minutes for the lentils to be completely cooked, so you will have to have some patience. Fry the dal by keeping the flame slow and keep stirring it.
- When the lentils are roasted, turn off the gas and take them out in a big bowl or plate and leave them for some time so that the lentils cool down a little.
- When the dal cools down a bit, add almond powder, green cardamom powder, boora and chopped cashew nuts to it. In this way your laddu mixture will be ready.
- Apply the remaining desi ghee on your hands and start making laddus by taking the moong dal mixture little by little. Keep adding one or two chopped pistachios to each laddu.
- You can store prepared moong dal laddus in an airtight glass jar and they do not spoil for at least 20 to 25 days.