Moong dal ladoo. Take humble green gram or moong dal to the next level with this delicious blend of roasted dal, sugar and ghee. A touch of ground cardamom makes it taste heavenly. Simple, quick and melt-in-your-mouth sweet made in minutes!
Recently, I have been making these ladoos on a regular basis, at least once a week, so I thought I’d share it with you today. I love them for two reasons. One, these are jam packed with a super healthy ingredient – moong dal or split green peas. Two, it’s one of the simplest snack (or dessert) you could ever make. Nothing fancy but incredibly delicious.
As the name suggests, moong dal ladoo is basically a delectable combo of split green gram, sugar and ghee. Clearly, it’s a simplified version of the traditional Indian ladoos.
Alright, let’s make this simple, quick, melt-in-your-mouth ladoo. First, you’ll need to dry roast moong dal (split green gram). Make sure you brown them evenly, and don’t forget to stir constantly to prevent them from burning. Oh, and the heat must be really low to ensure even browning and prevent burning.
When ready, you’ll notice that that the legumes have slightly browned. Perfect! You’ll need to allow them to cool down slightly before you grind them to a fine powder. The keyword here is “superfine” powder. The real secret behind the melt-in-mouth texture of moong dal ladoo is this superfine dal powder. Coarse powder will give the ladoo a grainy texture.
Second, sugar. You have a couple of options here. You can either choose the traditional white sugar powdered to perfection, or go with coconut sugar for healthier option. Again, make sure sugar also has a superfine texture which is imperative to make the perfect moong dal ladoo.
Now, to make the ladoos, you’ll need to heat up a little ghee and coat the dal-sugar mixture in it. The mixture also gets flavored with ground cardamom.
When the mixture is warm to touch and not too hot, roll out ladoos. If the mixture doesn’t come together, you can always add more warm melted ghee. Ghee is the one and only binding agent in this recipe.
Done! Simple as that! Trust me, these ladoos are so good.
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