Last Updated on 2 months by Neha Deshmukh

Moong Dal Ladoo Recipe – Easy Indian Sweet with Ghee & Cardamom

Introduction

Okay, let’s be real – who doesn’t love a good ladoo? These little balls of goodness are just so comforting, and they always remind me of festive seasons back home. I first made these Moong Dal Ladoos when I was craving something sweet but didn’t want to spend hours in the kitchen. They’re surprisingly easy to make, and the aroma of roasting moong dal and cardamom filling the house is just heavenly! This recipe is a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Moong Dal Ladoo recipe is a winner for so many reasons! It’s relatively quick – ready in under 30 minutes. It uses simple, readily available ingredients. Plus, the combination of earthy moong dal, sweet sugar, and fragrant cardamom, all bound together with rich ghee… honestly, it’s a flavor explosion in every bite! They’re perfect for gifting, offering to guests, or just enjoying with a cup of chai.

Ingredients

Here’s what you’ll need to make these delightful ladoos:

• 1 cup moong dal dhuli (yellow split lentil) – about 200g
• ¾ cup granulated white sugar – about 150g
• ¼ teaspoon cardamom powder – about 0.5g
• ¼ cup melted ghee (clarified butter) – about 60ml

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Moong Dal Dhuli (Yellow Split Lentil) – Choosing the Right Quality

Using good quality moong dal is key. Look for dal that’s bright yellow and feels smooth to the touch. Avoid any that looks dull or has a lot of broken pieces. Freshness matters too!

Granulated White Sugar – Alternatives & Texture

Granulated white sugar is traditional, but you can experiment! You could use powdered sugar for a smoother texture, or even a little bit of jaggery (gur) for a more rustic, caramel-like flavor. Just keep in mind that jaggery will change the color of your ladoos.

Cardamom Powder – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is so much more vibrant! If you have whole cardamom pods, lightly toast them in a dry pan for a minute, then grind them. Store-bought is fine in a pinch, but try to get a good quality brand.

Ghee (Clarified Butter) – The Importance of Quality & Flavor

Ghee is the heart and soul of many Indian sweets. Use good quality ghee – the flavor really shines through. Homemade is amazing if you have the time, but a good store-bought brand works perfectly too. The ghee adds a beautiful richness and helps bind the ladoos together.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Dal: Heat a pan over low heat. Add the moong dal and roast for 8-10 minutes, stirring constantly. You want it to turn golden brown and give off a lovely nutty aroma. Be patient – low and slow is the key here!
2. Grind to a Powder: Once cooled slightly, grind the roasted dal into a fine powder using a blender or food processor. Sieve the powder to remove any coarse particles. This ensures a smooth ladoo texture.
3. Combine Dry Ingredients: In a bowl, blend the sugar and cardamom powder together until well combined. Then, add the dal powder and mix everything thoroughly.
4. Add the Ghee: Gradually add the warm, melted ghee to the mixture, a little at a time. Mix well after each addition. The mixture will start to come together and bind.
5. Shape the Ladoos: While the mixture is still warm (but cool enough to handle!), shape it into round ladoos. I find it easiest to use slightly damp hands to prevent sticking.
6. Cool & Set: Place the ladoos on a plate and let them cool completely. They’ll firm up as they cool.

Expert Tips

A few little things that can take your ladoos to the next level:

Roasting the Dal for Perfect Texture

Don’t rush the roasting process! Low heat and constant stirring are crucial to prevent burning and ensure even cooking. You want a beautiful golden brown color.

Achieving the Right Consistency with Ghee

Add the ghee gradually. You might not need all of it, depending on the moisture content of your dal. The mixture should come together and hold its shape when pressed.

Shaping the Ladoos – Techniques for Neatness

Damp hands are your friend! Also, if the mixture feels too dry, add a tiny bit more melted ghee. A small spoon or scoop can help you create uniformly sized ladoos.

Variations

Want to switch things up? Here are a few ideas:

Vegan Moong Dal Ladoo

Substitute the ghee with an equal amount of coconut oil or vegan butter. The flavor will be slightly different, but still delicious! My friend, Priya, swears by using coconut oil for a subtle coconut flavor.

Gluten-Free Moong Dal Ladoo

This recipe is naturally gluten-free! Just double-check that your ghee is certified gluten-free if you have a severe allergy.

Adjusting the Sweetness Level

Reduce the sugar to ½ cup if you prefer a less sweet ladoo. You can also add a tablespoon of honey or maple syrup for a different kind of sweetness.

Festival Adaptations (Diwali, Holi, etc.)

For Diwali, I love adding a few strands of saffron to the ghee before adding it to the mixture. It gives the ladoos a beautiful color and aroma.

Serving Suggestions

Moong Dal Ladoos are perfect on their own with a cup of chai. They also make a lovely addition to a festive platter or as a sweet treat after a meal.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks, but they might become slightly harder.

FAQs

Let’s answer some common questions:

What is the best way to roast moong dal for ladoos?

Low and slow is the key! Roast over low heat, stirring constantly, until golden brown.

Can I use a different type of sugar in this recipe?

Yes, you can! Powdered sugar or jaggery are good alternatives.

How do I know when the ladoo mixture is the right consistency?

The mixture should come together and hold its shape when pressed. If it’s too dry, add a little more ghee.

What if my ladoos are crumbling?

Add a little more melted ghee, one teaspoon at a time, until the mixture binds.

Can I add any nuts or dry fruits to this recipe?

Absolutely! Chopped almonds, pistachios, or raisins would be delicious additions.

How long do moong dal ladoos stay fresh?

They stay fresh for up to a week at room temperature, or two weeks in the refrigerator.