Moong Dal Ladoo made with moong dal, sugar and ghee. Easy Diwali sweet with basic pantry ingredients.
When I was little, I used to look forward to my nani’s (grandmom) homemade besan ladoo every year. In fact they used to be the highlight of my trip to our village, the ladoos along with her delicious peda, mathri, khurma – I used to feast on all these Indian sweets and snacks every day. I really miss that time, childhood is so wonderful , if only we can ever get it back. Besan ladoo is my absolute favorite and I make it every Diwali but this time around I changed things a bit and made these Moong Dal Ladoo. These ladoos taste very similar to besan ladoo but are made with lentils.
Every year there are tons of ladoo recipes to make and eat during this time of the year. I always have a hard time deciding what to make for the blog and share. I zeroed upon this one because I thought it was really easy and can be done quickly. I know complicated sweets are fun but most of us do not have the time to make them during the festivities. That’s the reason why you guys love my paan ladoo so much – less effort and great results!
For this moong dal ladoo, you don’t even need to soak the dal. You may soak it for a couple of hours but I did not since I was in a hurry to make them. If you are soaking the dal, soak them for couple of hours, air dry them and then follow the rest of recipe as it is.
These Moong Dal Ladoos
✓ are super easy to make
✓ require only 4 basic ingredients
✓ get done in 30 minutes or less
✓ are a good source of protein
I didn’t add a lot of ghee here but you may. I am all up for ghee in Diwali sweets, so feel free to add more (or less) according to personal preference. The bottom line is that you should add enough ghee to bind the ladoos and make them delicious! 🙂 I know some people can’t eat ladoos with too much ghee while others can’t have enough. I say to each his/her own!
Hope you guys give this moong dal ladoo a try. It’s a relatively easy recipe with only 4 ingredients which doesn’t much time to put together either. I haven’t added nuts here but feel free to do so. Fry the nuts in ghee before adding them to the ladoo.
And while we are talking about moong dal, don’t forget to check out this moong dal halwa! One of my favorite desserts!
Serves: 10 ladoo
- 1 cup moong dal dhuli (215 grams), also known as yellow split lentil
- ¾ cup granulated white sugar (150 grams)
- ¼ teaspoon cardamom powder
- ¼ cup melted ghee, also known as clarified butter
- Place the dal in a pan on low heat. Roast the dal, stirring continuously till it changes to nice golden in color. This takes around 8-10 minutes.
- Remove pan from heat and transfer dal to a grinder and grind to a fine powder.
- Sieve the mixture to remove any large particles from the ladoo mixture. Set aside.
- Grind the sugar with cardamom powder. Transfer the sugar to the ladoo mixture and mix to combine.
- Add warm melted ghee, little by little till you are able to bind the mixture.
- Take a small amount of the mixture in your palm and press with your fingers to make a small round ball.
- Use the entire mixture to form ladoos while the mixture is still warm.
- Enjoy these moong dal ladoo!
Moong Dal Ladoo