Last Updated on 2 months by Neha Deshmukh

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

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 festivals growing up. I first made these Moong Dal Ladoos when I was trying to recreate my grandmother’s recipe, and honestly, it took a few tries to get it just right! But trust me, the effort is SO worth it. They’re surprisingly easy to make, and the combination of the nutty moong dal, sweet sugar, fragrant cardamom, and rich ghee is just heavenly. You’ll be making these again and again, I promise!

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 20 minutes – and doesn’t require any complicated techniques. Plus, it uses ingredients you probably already have in your pantry. These ladoos are perfect for gifting, offering during puja, or just enjoying with a cup of chai. They’re a classic Indian sweet that everyone loves, and this recipe makes them beautifully soft and flavorful.

Ingredients

Here’s what you’ll need to make these delightful Moong Dal Ladoos:

• 0.5 cup Yellow Moong Dal (approx. 100g)
• 0.5 cup Sugar (approx. 100g)
• 2 Cardamom Pods
• 0.25 cup Ghee (approx. 60ml)
• Few Fried Cashew Nuts (approx. 20-25)

Ingredient Notes

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

Yellow Moong Dal: Type and Quality

We’re using choti dal or split yellow moong dal for this recipe. Make sure it’s fresh – older dal can take longer to cook and might not have the best flavor. You can find it at any Indian grocery store, or even many well-stocked supermarkets.

Sugar: Alternatives and Granulation

I prefer using regular granulated sugar for this recipe, but you can experiment! Powdered sugar will work in a pinch, but the ladoos might be a little softer. You could also try using jaggery (gur) for a more rustic, healthier flavor – reduce the quantity slightly as jaggery is sweeter.

Cardamom Pods: Freshness and Aroma

Fresh cardamom pods are key! They should be plump and fragrant. Gently crush them to release the aroma before grinding. If you only have ground cardamom, use about ½ teaspoon, but the flavor won’t be quite as vibrant.

Ghee: Clarified Butter – Importance & Substitutes

Ghee is traditional and adds a wonderful richness and flavor. It also helps bind the ladoos together. If you absolutely can’t have ghee, you can use unsalted butter, but the flavor will be different. Coconut oil is another option for a vegan version (see variations below).

Fried Cashew Nuts: Preparation & Flavor

Using pre-fried cashews saves time and adds a lovely crunch. You can fry them yourself in a little ghee if you prefer. Don’t skip these – they add a wonderful textural element!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, take your moong dal and dry roast it in a pan over low heat. Keep stirring constantly to prevent burning! You’ll know it’s ready when it turns lightly golden and smells wonderfully fragrant – about 5-7 minutes.
2. Let the roasted moong dal cool completely. Then, grind it into a fine powder using a coffee grinder or a food processor. Sieve it to remove any lumps – we want a really smooth texture.
3. Now, grind the sugar and cardamom pods together into a fine powder. This helps distribute the cardamom flavor evenly.
4. In a large bowl, combine the moong dal powder, sugar-cardamom powder, and fried cashew nuts. Mix well.
5. Melt the ghee and let it cool slightly (it should still be warm, but not hot). Pour the warm ghee into the dry mixture.
6. Mix everything thoroughly with a spoon first, then use your hands to really bring it together. The mixture should start to clump up.
7. Once the mixture is well combined, start forming small, tight ladoo balls. I find it helps to have a little ghee on your palms to prevent sticking.
8. And that’s it! Your Moong Dal Ladoos are ready.

Expert Tips

• Roasting is key: Don’t rush the roasting process. Properly roasted dal is crucial for the flavor and texture.
• Cooling is important: Make sure the dal and ghee are cooled before mixing. Warm ghee helps bind, but hot ghee can melt the sugar.
• Tighten them up: Press the ladoos firmly as you shape them to ensure they hold their form.

Variations

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

Vegan Moong Dal Ladoo

Simply substitute the ghee with an equal amount of coconut oil. The flavor will be different, but still delicious! My friend, Priya, swears by this version.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your fried cashews haven’t been processed in a facility that also handles gluten.

Adjusting Sweetness Level

If you prefer less sweet ladoos, reduce the sugar to ¼ cup. You can always add a little more if needed.

Festival Adaptations (Diwali, Ganesh Chaturthi)

For Diwali, you can decorate the ladoos with edible silver leaf (varak). For Ganesh Chaturthi, offer them as prasad to Lord Ganesha.

Serving Suggestions

These ladoos are perfect on their own, but they also pair beautifully with a glass of warm milk or a cup of masala chai. They’re a delightful treat to enjoy any time of day!

Storage Instructions

Store the Moong Dal Ladoos in an airtight container at room temperature. They’ll stay fresh for up to 10 days.

FAQs

Let’s answer some common questions!

How do I know when the moong dal is roasted enough?

The dal should turn lightly golden and have a lovely, nutty aroma. Taste a tiny bit – it shouldn’t taste raw.

Can I make these ladoos ahead of time?

Yes, absolutely! They actually taste even better after a day or two.

What if my ladoo mixture is too dry?

Add a teaspoon of melted ghee at a time until the mixture comes together.

Can I use powdered sugar instead of granulated sugar?

Yes, but the ladoos might be a little softer.

Is it possible to make these ladoos without ghee?

You can use coconut oil for a vegan version, or unsalted butter as a substitute, but the flavor will be different.