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

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moong dal ladoo recipe
moong dal ladoo recipe - easy recipe of delicious ladoos made with moong lentils, ghee and sugar.
4.41 from 10 votes
total time:
17minutes

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 ladoos are made. though urad dal ladoos taste different, these moong dal ladoos taste much like besan ladoos. 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 atta ladoo, peanut ladoo, poha ladoo, sattu ke laddu and motichoor ladoo recipe.

moong dal ladoo recipe below:

moong dal ladoo recipe

4.41 from 10 votes
Prep Time:5 mins
Cook Time:12 mins
Total Time:17 mins
moong dal ladoo recipe - easy recipe of delicious ladoos made with moong lentils, ghee and sugar.
moong dal ladoo recipe
Course:sweets
Cuisine:indian
Servings:10 to 12 ladoos

INGREDIENTS FOR moong dal ladoo recipe

(1 CUP = 250 ML)
  • 200 grams moong dal OR 1 cup moong dal (husked and split mung lentils)
  • 75 grams sugar OR 1/3 cup sugar, (i used organic unrefined cane sugar)
  • 55 grams ghee OR 1/4 cup ghee (clarified butter)
  • 2 to 3 green cardamoms (choti elaichi)

HOW TO MAKE moong dal ladoo recipe

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.
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how to make moong dal ladoo recipe:

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

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 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.

moong dal ladoo


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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30 comments/reviews

  1. 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 advance

    • 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.

  2. 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 🙂

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

  3. 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.

    • 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.

  4. Looks absolutely delicious! I’ll defnitely try them this diwali. Thanks for the great recipe, Dassana 😀

  5. Hi Dassana! Your website is a delight to browse and recipes really great. I have tried a lot of them and they turn our fantastic.
    For the laddoos I was thinking of making them and taking them home for Diwali. Just wanted to check how long can these ladoos last if stored in a cool, dry place? Thanks.

  6. Today I made this. It’s super tasty and super easy. dassana really you r great. Since I got married.. i always try your recipes . They’re always successful with your perfect measurements. Thank you so much for being my cooking teacher.

  7. My son wheat allergic so I want to try this n other gluten free recipes of your site because all are very easy n simple.plz tell me daal roast krne or bhigone k baad ladoo bnaye to taste same hoga.

    • thanks tajinder. there is no need to soak dal. just rinse the dal for a couple of times in water. then let the dal dry on a cloth or in a plate in shade or sun till completely dry. then roast the dal in a pan. then grind the dal.

  8. I love your site Dasanna! Just going through all the recipes. You explain so well. Thanks again!!

  9. These laddus look fabulous! thanks for the recipe. I have stalked this blog since a long time, but commenting for the first time. Thank you so much for your step by step recipes, my mom is a fan too 🙂
    I had a question, my child is allergic to ghee 🙁 what I can substitute for ghee in this recipe?

    • thanks chinu’s mom. give my regards to your mom too. there is no substitute for ghee. but you can use some dry fruits or seeds and use their fat/oil to bind the ladoos. if your child is not allergic to butter, then you can use unsalted butter. coconut oil is another fat that can be used. but with coconut oil one has to be careful as too much can give too much coconut smell in the ladoos.

      i would suggest you to for nuts and seeds option. roast sesame seeds, peanuts, almonds or cashews or desiccated coconut. you can even use soft dates. but dates need not be dry roasted. after roasting, let them cool down and then add them in a grinder jar and grind to a powder till you get the consistency where you can see some fat releasing from them. for reference you can check this post on peanut ladoo – https://www.vegrecipesofindia.com/peanut-ladoo-recipe/

      do not grind too much. then add this mixture to the moong dal flour and then bind. the fats/oils from the nuts and seeds will help in binding. you can add your choice of nuts and seeds. you do not need to add everything i have mentioned. basically any nuts can be added like walnuts, pine nuts, pistachios.

      • wow that was and intelligent substitute Dassana. I have made your peanut laddus many a times and my husband loves them! They are so fast to make too. Really, one just needs to follow your steps and instructions with precision and one gets fantastic dishes in no time 🙂

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