Heat a thick bottomed pan over low heat. Add dal. Fry, stirring constantly, for 4-5 minutes or until dal turns golden. Remove from heat. Leave to cool slightly. Transfer to a food processor. Process to a fine powder. Sift the powder into a bowl. Set aside.

Place sugar in the food processor, and process to a fine powder. Sift into the bowl with powdered moong dal. Set aside.

Meanwhile, heat ghee in a large thick bottomed frying pan over low heat. Add fruits and nuts, (if using) and fry for 1-2 minutes or until browned.

Add dal-sugar mixture. Fry for a minute or until combined. Remove from heat. Leave to cool slightly. When warm, knead the dough a few seconds, and roll out ladoos. If the mixture doesn’t hold together, add in more warm melted ghee.

Garnish with saffron strands or sliced nuts (almonds, pistachios and cashew nuts).