Moong Dal Ladoo Quick And Easy Playful Cooking

Moong Dal Ladoo

A quick sweet treat to welcome Ganpati Bappa! This year, the 10-day festival starts today and Indians all over the world, especially in Maharashtra, must be all excited and busy making all kind of Bappa’s favorite food. His favorite happens to be all kind of sweets, especially Modak and Ladoos. I am hoping to make some Modak for him too but these Moong Dal Ladoo will defitely cheer him up until then. Moong Dal that I have used here are the yellow split lentils. This variety of lentil is used a lot to prepare Indian dessert and snacks.

Ingredients used in Moong Dal Ladoo

Yellow Split Lentils (Moong Dal/ Mung Dal)Jaggery (You can use sugar or brown sugar too)Ghee - (Learn how to make homemade ghee)

I also used a quick stuffing inside the ladoo with

Khoya (solid milk)Assorted nuts (cashew and walnut)A bit of sugar to add sweetness to the unsweetened store bough Khoya

There are few different techniques to prepare moong daal ladoo. The tricky part when it comes to using lentils in ladoo is that it will need some binding element. In my recipe, it’s ghee and some prefers to use condensed milk too.

Texture of the Ladoo

Depending on how much ghee you add in the mixture, the texture of the ladoo get change accordingly. I like these ladoo little crumbly, which means you better carry a bowl along with a ladoo or don’t mind the mess a little. But if you like the ladoo to be more fudgy, then definitely add ghee or cook the moong daal powder in condensed milk. How to prepare Moong Dal Ladoo? A detailed Recipe is mentioned below in recipe card, but here is a quick step in nuteshell. Wash dry and dry roast the moong daal then cool and grind into a fine powder. Prepare the filling by stirring the grated khoya with finely chopped nuts and sugar in a skillet. The fine moong daal powder is now mixed with finely grated or powdered jaggery. You can use brown sugar or coconut sugar too. The sugar with moong daal is now mixed with lots of ghee, so it comes together into a ladoo. To test, make sure when you take a little amount of the mix and hold it tightly in your fist, it should retain the shape. Once it binds together, start making the ladoo by adding a little amount of the stuffing in the center.

KEYNOTES TO FOLLOW

Do not grind the roasted moong daal while still hot. That will add moisture from the heat as you grind, turning the texture into muggy instead of dry powder. So let the roasted mung daal cool down completely. For the best fine texture of the moong daal, make sure to sift the moon dal powder. The filling is not a mandate, and you can discard the khoya if you can’t find it. Just add some chopped nuts. While I have given the measurement of the ghee to add, I would suggest you to add slowly, so you get the right texture. Depending on the brand of daal you use, sometimes the overall texture of the moong daal powder can differ. Making the moong daal ladoo is extremely easy, and you will love the nutty aromatic taste that comes from roasting the mung daal.