Moongdal Ladoo is a festive sweet that my mom always make for Diwali. It just melts in mouth and we cannot stop eating the ladoos. This ladoo is made by roasting the moong dhal and then grinding it into fine powder. I always make this sweet in bulk and share with my friends and neighbours during Diwali. The measurement given here makes around 70 to 80 ladoos of medium size.
Moong dhal – 1 kg
Sugar – 1kg
Ghee – 500 ml
Cardamom – 15 nos
Cashews – 250 gms (Broken into pieces)
- Dry roast the moong dhal in a kadai in a medium flame until nice aroma arises and turns into light golden brown color. It may take around 10 to 15 mis.
- Dry roast the cardamom also for few mins.
- In a small pan, roast the broken cashews into goldenbrown using ghee.
- Add the roasted cardamom to roasted moongdhal and allow it to cool to room temperature.
- Grind the roasted moongdhal and cardamom into a fine powder by giving it to the flourmill.
- Grind the sugar also to a fine powder.
- In a mixing bowl, mix the roasted moongdhal flour ,sugar powder and ghee roasted cashews well.Melt the ghee in the pan and pour the warm ghee over the powdered moongdhal+sugar mixture. Make small lemon sized balls when the mixture is warm. If ladoo is not holding its shape, then add few more drops of warm ghee and make the ladoo.
- Moongdhal ladoo is now ready. It can be stored for a week in a airtight container.
- If preparing small quantity, you can use mixie / coffee grinder to grind. But it should be fine powder. Otherwise , you will loose the melt in mouth consistency.
- Since both moongdhal powder and sugar powder are of fine consistency, it will take time to mix evenly. So mix well with a laddle until it incorporates with each other.