- Dry roast green gram (pesal/moong dal) in a kadai over low-medium flame until aromatic and lightly reddish-brown.
- Cool completely, then grind with cardamom to a fine powder.
- Add jaggery to the powder and grind again until smooth. You may need to pulse to avoid overheating.
- Heat ghee in a pan, roast cashews until golden brown, and mix into the powdered mixture.
- Combine thoroughly while the mixture is still warm. Once cool enough to handle, shape into laddus.
- Store in an airtight container for up to 1 week.
- Calories:150 kcal25%
- Energy:627 kJ22%
- Protein:5 g28%
- Carbohydrates:20 mg40%
- Sugar:10 mg8%
- Salt:10 g25%
- Fat:8 g20%
Last Updated on 2 months by Neha Deshmukh
Green Gram Laddus Recipe – Authentic Indian Sweet with Jaggery & Cashews
Hey everyone! If you’re looking for a sweet treat that’s both delicious and feels a little bit nourishing, you’ve come to the right place. I remember making these Green Gram Laddus with my grandmother when I was little, and the aroma still brings back such warm memories. They’re surprisingly easy to make, and perfect for festivals or just a little something special with your evening chai. Let’s get started!
Why You’ll Love This Recipe
These aren’t just any laddus. They’re packed with the goodness of green gram (moong dal), subtly sweetened with jaggery, and have a lovely crunch from cashews. They’re a healthier alternative to some of the more intensely sweet Indian sweets, and honestly, just incredibly satisfying. Plus, they’re naturally gluten-free!
Ingredients
Here’s what you’ll need to whip up a batch of these beauties:
- ½ cup green gram (moong dal) – about 100g
- ⅓ – ½ cup powdered jaggery – (adjust to your sweetness preference, about 75-125g)
- 2 cardamom pods
- Few cashew nuts – around 10-12
- 2 tbsp ghee (clarified butter) – about 30ml
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Green Gram (Moong Dal) – Benefits & Selection
Green gram, or moong dal, is a powerhouse of nutrients! It’s a great source of protein and fiber. Look for good quality, split green gram – it cooks more evenly. You can find it at any Indian grocery store, or even many well-stocked supermarkets.
Jaggery – Types & Substitutions
Jaggery is unrefined sugar, and it gives these laddus a beautiful, earthy sweetness. I prefer using organic jaggery, but you can use any type you like. If you absolutely can’t find jaggery, you can substitute with sugar, but the flavor won’t be quite the same. (More on that in the FAQs!)
Cardamom – Fresh vs. Ground
Freshly ground cardamom is always best! It has a much more vibrant aroma. If you’re using pods, lightly crush them to release the seeds before grinding. If you’re short on time, good quality ground cardamom works too.
Ghee – Clarified Butter & Its Role
Ghee adds a wonderful richness and flavor. It also helps bind the laddus together. You can make your own ghee at home (it’s easier than you think!), or buy it pre-made.
Cashew Nuts – Roasting for Flavor
Roasting the cashews really brings out their flavor. Don’t skip this step! It adds a lovely textural contrast to the soft laddus.
Step-By-Step Instructions
Alright, let’s get cooking!
- Roast the Green Gram: Heat a kadai (or a heavy-bottomed pan) over low-medium heat. Add the green gram and dry roast it, stirring constantly, until it turns aromatic and a reddish-brown color. This usually takes about 8-10 minutes. Be patient and stir often to prevent burning!
- Cool & Grind: Once roasted, remove the green gram from the heat and let it cool completely. Then, grind it with the cardamom pods to a fine powder.
- Add Jaggery: Add the powdered jaggery to the mixture and grind again until everything is well combined and smooth.
- Roast Cashews & Combine: Heat the ghee in a separate pan. Roast the cashew nuts until they’re golden brown and fragrant. Add the roasted cashews to the powdered mixture.
- Mix & Shape: Combine everything thoroughly while the mixture is still warm. Once it’s cool enough to handle, start shaping the mixture into small, round laddus.
- Store: Store the laddus in an airtight container for up to a week. Though, honestly, they rarely last that long in my house!
Expert Tips
A few little things I’ve learned over the years…
Roasting the Green Gram for Perfect Texture
The key to good laddus is perfectly roasted green gram. It should be reddish-brown and fragrant, but not burnt. Keep stirring!
Achieving the Right Consistency with Jaggery
Jaggery can sometimes be a little sticky. If your mixture feels too dry, add a tiny bit more ghee. If it’s too wet, roast it for a couple of minutes longer.
Working with Warm Ghee & Mixture
Working with the mixture while it’s still warm makes it easier to bind together. But be careful – it will be hot!
Shaping the Laddus
If the mixture is sticking to your hands, lightly grease your palms with ghee.
Variations
Want to switch things up? Here are a few ideas:
Vegan Green Gram Laddus
Simply substitute the ghee with coconut oil. It will give the laddus a slightly different flavor, but they’ll still be delicious!
Gluten-Free Adaptation
This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
Adjusting Sweetness Level
Feel free to adjust the amount of jaggery to your liking. Start with ⅓ cup and add more if you prefer a sweeter laddus.
Festival Adaptations (Ganesh Chaturthi, Diwali)
These laddus are perfect for offering during festivals like Ganesh Chaturthi and Diwali. You can even add a pinch of saffron for a more festive touch!
Serving Suggestions
These laddus are wonderful on their own, with a cup of chai, or as part of a festive spread. My kids love them as a little afternoon snack.
Storage Instructions
Store in an airtight container at room temperature for up to a week. They can also be refrigerated for longer storage, but they might become a little firmer.
FAQs
Let’s answer some common questions!
What is the best way to roast green gram for laddus?
Low and slow is the key! Use a heavy-bottomed pan and stir constantly to prevent burning. You want the gram to be reddish-brown and fragrant.
Can I use sugar instead of jaggery in this recipe?
You can, but the flavor will be different. Jaggery has a unique, earthy sweetness that sugar doesn’t have. If using sugar, reduce the quantity slightly as it’s sweeter than jaggery.
How do I know when the laddus are the right consistency to shape?
The mixture should hold its shape when you squeeze it in your hand. If it crumbles, add a tiny bit more ghee.
What if my laddus are crumbling?
Add a teaspoon of ghee at a time and mix well until the mixture comes together.
Can these laddus be made ahead of time?
Yes! They actually taste even better after a day or two. Just store them in an airtight container.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
