I am a big fan of Besan Ladoo and my little ones favorite is Moong dal ladoo. They taste so similar too. They are so smooth and melting inside your mouth as you take your first bite. The taste to your ladoo is always based on the way you roast your lentils. We need to roast them on low flame evenly until aroma comes out and that makes these ladoos smooth and tasty.
We can make the powder and store them in our refrigerator. Whenever you need take required quantity and add warmed ghee. Make ladoos and serve whenever you need. These ladoos have good shelf life and you can store them longer if refrigerated.
- 1 cup moong dal
- 1/2 cup sugar
- 2 whole green cardamon
- 1/4 cup ghee
- Dry roast moong dal in a kadai on low flame. Keep stirring continuously until moong dal is roasted to golden brown and nice aroma comes out. Cool down and grind in a dry mixer to fine powder.
- Grind sugar and cardamon together to fine powder and keep aside.
- Take a sieve add powdered sugar, moong dal and sieve well until all the powder falls down. you may remain with some grainy particles in the sieve if so discard them.
- Warm ghee until melted. Add little by little to the ground powder and stir to combine until you can hold them to ladoos. Make sure to remember that it should be little warm while making ladoos. store them in an airtight container.