moong dal ladoo recipe, how to make moong dal laddu recipe

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Moong dal ladoo recipe with step by step photos – easy recipe of delicious ladoos made with moong lentils, ghee and sugar. sharing a sweet recipe on the occasion of krishna janmashthami.

moong dal ladoo recipe

These moong dal ladoos are made in the same way Urad dal ladoo are made. Though urad dal ladoos taste different, these moong dal ladoos taste much like Besan ladoo. if you make besan ladoos for festive occasions, then for a change try making these moong dal ladoos and you will definitely like them.

While making lentil based ladoos, its always important to roast them well. Use a thick bottomed kadai or pan, so the lentils roast evenly and very well.

You can even make these moong dal ladoos and offer as naivedyam to the deities or make for your family. They also go very well as a side sweet snack in the tiffin box. The recipe makes for 9 to 10 ladoos. You can also double the recipe. i keep these ladoos at room temperature for a few days. You can also keep in the fridge. However, in the fridge they slightly become more dense as the ghee solidifies.

If you are looking for more Ladoo recipes then do check:

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moong dal ladoo recipe

moong dal ladoo recipe

4.82 from 11 votes
Moong dal ladoo recipe - easy recipe of delicious ladoos made with moong lentils, ghee and sugar.
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins

Cuisine Indian
Course: Sweets

Servings 10 to 12 ladoos
Units

Ingredients

  • 200 grams moong dal or 1 cup moong dal (husked and split mung lentils)
  • 75 grams sugar or ⅓ cup sugar, (i used organic unrefined cane sugar)
  • 55 grams ghee or ¼ cup ghee (clarified butter)
  • 2 to 3 green cardamoms

Instructions

roasting and preparing moong dal flour

  • Heat a thick bottomed pan or kadai on a low flame. Then add moong dal.
  • If you want you can rinse the moong dal first. Spread the lentils on a plate or tray or on a cloth. 
  • Dry the moong dal naturally or in sunlight. Once the mung lentils have dried, then add them in the kadai. If you want you can add directly too.
  • Keep the flame on low or sim and begin to roast the moong dal.
  • Continue to stir often while roasting. Keep on roasting and stirring for even browning and cooking.
  • The moong dal needs to be golden and become aromatic. Use a thick bottomed pan or kadai. 
  • If the pan or kadai is not heavy or has a heavy base, then the moong dal will get browned too fast with uneven cooking and roasting.
  • Remove the dal in a plate and let it cool.
  • Once the lentils have become warm or cooled down, add them in a grinder jar.
  • Grind to a fine powder.
  • Now take the moong dal flour in a fine seive.
  • Begin to sift the flour on a plate or tray or a large bowl or pan.
  • Keep the sifted moong dal flour aside.

grinding sugar

  • In the same grinder, add ⅓ cup sugar. Also add cardamom seeds removed from 2 to 3 green cardamom pods.
  • Grind sugar to a fine powder.

making moong dal ladoo

  • Add the powdered sugar to the moong dal flour. If you want you can even sift the sugar and then add. Mix very well.
  • Melt 1/4 cup ghee in a pan. You just need to melt the ghee and not heat it. 
  • If adding dry fruits, you can add some sliced or chopped dry fruits at this step and saute them in ghee till they become light golden.
  • Add the melted ghee to moong dal + sugar mixture.
  • Mix very well with a spatula or spoon.
  • Let this mixture become warm or cool down.
  • Then mix again very well with your hands.
  • Now start shaping the moong dal ladoos. If you are not able to make the ladoos, then allow to cool for some more time at room temperature.
  • Prepare ladoos like this with all of the mixture.
  • You can even offer these moong dal ladoos to the deities as naivedyam or serve to your family. 
  • Store the remaining moong dal ladoos in an air tight box or jar and keep at room temperature or refrigerate.

Notes

Approximate nutrition info is for 1 moong dal ladoo. 

Nutrition Info Approximate values

Calories: 100kcalCarbohydrates: 20gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 254mgFiber: 3gSugar: 9gVitamin A: 23IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin C: 1mgVitamin E: 1mgVitamin K: 2µgCalcium: 28mgVitamin B9 (Folate): 125µgIron: 1mgMagnesium: 39mgPhosphorus: 73mgZinc: 1mg

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How to make moong dal ladoo recipe

Roasting and preparing moong dal flour

1. Heat a thick bottomed pan or kadai on a low flame. Then add 1 cup moong dal (husked and split mung lentils) in it. If you want you can rinse the moong dal first. Spread the lentils on a plate/tray/cloth. Dry the lentils naturally or in sunlight. Once the lentils have dried, then add them in the kadai. If you want you can add directly too.

moong dal for making moong dal ladoo recipe

2. Keep the flame on low or sim and begin to roast the moong dal.

moong dal for making moong dal ladoo recipe

3. Continue to stir often while roasting.

moong dal for moong dal ladoo recipe

4. Keep on roasting and stirring for even browning and cooking.

moong dal for preparing moong dal ladoo recipe

5. The dal needs to be golden and become aromatic. Keep on stirring without a break once the dal begins to get light golden. Also as I have mentioned before, use a thick bottomed pan or kadai. If the pan or kadai is not heavy or has a heavy base, then the moong dal will get browned too fast with uneven cooking and roasting.

roasted moong dal for preparing moong dal ladoo recipe

6. This is the moong dal after 11 minutes of roasting.

roasted moong dal for preparing moong dal ladoo recipe

7. Remove the dal in a plate and let it cool.

roasted moong dal for moong dal ladoo recipe

8. Once the lentils have become warm or cooled down, add them in a grinder jar.

grinding moong dal for moong dal ladoo recipe

9. Grind to a fine powder.

grounded moong dal for moong dal ladoo recipe

10. Now take the moong dal flour in a fine seive.

preparing moong dal laddu recipe

11. Begin to sift the flour on a plate or tray or a large bowl or pan. here are some of the moong dal grits remaining. You can add these to rice, upma or dal or even veggies while cooking. Do use a fine sieve, otherwise you will get a gritty and grainy texture in the ladoos.

preparing moong dal laddu recipe

12. Keep the sifted moong dal flour aside.

preparing moong dal laddu recipe

13. In the same grinder, add ⅓ cup sugar. also add cardamom seeds removed from 2 to 3 green cardamom pods.

sugar to make moong dal laddu recipe

14. Grind sugar to a fine powder.

sugar powder for preparing moong dal laddu recipe

Making moong dal ladoo

15. add the powdered sugar to the moong dal flour. if you want you can even sift the sugar and then add.

preparing moong dal laddu recipe

16. mix very well.

preparing moong dal laddu recipe

17. Now melt ¼ cup ghee in a pan. You just need to melt the ghee and not heat it. If adding dry fruits, you can add some sliced or chopped dry fruits at this step and saute them in ghee till they become light golden.

preparing moong dal laddu recipe

18. Add the melted ghee to moong dal + sugar mixture.

making moong dal laddu recipe

19. Mix very well with a spatula or spoon.

making moong dal laddu recipe

20. Let this mixture become warm or cool down.

making moong dal ladoo recipe

21. Then mix again very well with your hands.

making moong dal ladoo recipe

22. You can see here a dough being formed, when the mixture was getting mixed.

making moong dal ladoo recipe

23. Then start shaping the ladoos. If you are not able to make the ladoos, then allow to cool for some more time at room temperature. The ladoos should be smooth. If the mixture looks dry, then add 1 to 2 tablespoons more ghee.

making moong dal ladoo recipe

24. Prepare ladoos like this with all of the mixture.

moong dal ladoo recipe, moong dal ladoo

25. You can even offer these moong dal ladoo to the deities as naivedyam or serve to your family. Store the remaining moong dal ladoo in an air tight box or jar and keep at room temperature or refrigerate.

moong dal ladoo

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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36 Comments

  1. I tried this..used brown sugar instead of sugar. Rest all same.

    It was not binding properly..Is the ghee measurement correct? Even if I add ghee, it was breaking…:( And was dry. Why might have gone wrong?

    1. it is due to brown sugar. ghee measurement is correct. did you powder the brown sugar or just added directly? brown sugar even though very fine is still granulated, so any amount of ghee that is added, won’t bind the ladoo mixture. hope this helps.

  2. Awesome , the method of all your recipes are very systematic & perfect. I am a great fan of yours. Thank you.5 stars

  3. Hi Dasanna,
    Thankyou so much for this lovely recipe, this is the third time I have made it and it has come out very tasty. Infact my mother said it tastes like kandi pedhas, even my son and every one who has tasted it loves it a lot. Thankyou once again .
    Wishing you Happiness and prosperity forever.
    Happy Diwali in advance5 stars

    1. welcome sonal. so glad to read your feedback on moong dal ladoo. thanks again and wish you and your family a happy and prosperous diwali now and later too.

  4. Hi Dassana. I made this a while ago, and the mung dal did not get properly roasted, and also could not grind fine enough, so we turned them into kheer by boiling in milk 🙂

    1. thats a good idea of making kheer. for roasting, a heavy kadai or pan always helps. thanks.

  5. Can I use gur/ jaggery in place of sugar to make the laddus. Will the procedure following sugar be the same and also let me know the amount of jaggery one shld add. Though I like them less sweet. Thank you.

    1. you can use jaggery in place of sugar. if the jaggery does not have impurities, then powder the jaggery or grate it. mix with the roasted moong dal flour and follow as mentioned in the recipe. you can use the same amount of jaggery as mentioned in the recipe. if using jaggery you can add less ghee.

      if the jaggery has impurities, then you will need to make syrup with it by adding some water. basically you need water to just melt the jaggery. then strain the jaggery syrup. add this jaggery syrup to the moong dal flour. if using jaggery syrup, you may need less or no ghee. since the moisture from jaggery syrup will help to bind the ladoos. but with jaggery syrup, you have to be careful as the syrup should be thick and not medium or thin consistency. so you can add about 2 to 3 tablespoons water for making the syrup.

    2. Can I make it with ready moong daal flour. If yes sud it be like basen ladoo made from gram flour? Thanks
      AG

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