Mung Bean Laddu Recipe – Authentic Indian Sweet with Jaggery & Coconut

Last Updated on 2 months by Neha Deshmukh

Mung Bean Laddu Recipe – Authentic Indian Sweet with Jaggery & Coconut

Introduction

Oh, ladoos! These little balls of goodness just scream ‘festive cheer’ to me. I remember making these with my grandmother during Diwali, the whole house smelling of warm jaggery and cardamom. Today, I’m sharing my family’s treasured recipe for Mung Bean Laddu – a classic Indian sweet that’s surprisingly easy to make, and utterly delicious. They’re packed with protein from the mung beans, naturally sweetened with jaggery, and have a wonderful coconutty aroma. Trust me, once you try these, you’ll be hooked!

Why You’ll Love This Recipe

These aren’t just any ladoos. They’re a delightful blend of textures – slightly grainy from the mung beans, chewy from the jaggery, and wonderfully fragrant. Plus, they’re a healthier sweet option compared to some, thanks to the mung beans. They’re perfect for festivals, celebrations, or just a little something sweet with your evening chai.

Ingredients

Here’s what you’ll need to create these delightful treats:

• 1 cup dry mung beans (approx. 200g)
• 3.5 cups water (for pressure cooking) (840ml)
• 0.66 cup jaggery (approx. 160g)
• 0.25 cup water (for jaggery syrup) (60ml)
• 1 cup desiccated coconut (approx. 100g)
• 3 cardamom pods
• 1 teaspoon ghee (approx. 5ml)
• 0.5 cup all-purpose flour (approx. 60g)
• 1.5 tablespoons rice flour (approx. 15g)
• 2 drops yellow food color (optional)
• 1 tablespoon sugar (approx. 12g)
• 0.125 teaspoon baking soda (a pinch)
• 0.125 teaspoon salt (a pinch)
• 0.75 cup water (for batter) (180ml)
• 4 cups canola oil (for frying) (960ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mung Beans: Type and Soaking Considerations

I prefer using the split mung beans (moong dal) for this recipe, as they cook faster. But whole mung beans work too, you’ll just need to adjust the pressure cooking time. Soaking is crucial – it softens the beans and makes them easier to digest. Aim for at least 8 hours, or overnight.

Jaggery: Regional Variations and Substitutes

Jaggery is unrefined cane sugar, and it gives these ladoos a beautiful, earthy sweetness. You can find it in most Indian grocery stores. There are different types – some are darker and more molasses-like, others are lighter. If you can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same.

Desiccated Coconut: Fresh vs. Dried – What to Use

I usually use desiccated coconut for convenience, but freshly grated coconut is amazing if you can get it! If using fresh, use about 1.5 cups.

Cardamom: The Queen of Spices – 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 adding.

Ghee: The Importance of Clarified Butter in Indian Sweets

Ghee adds a lovely richness and aroma. It’s a staple in Indian cooking, and it really elevates the flavor of these ladoos. You can substitute with vegetable oil, but ghee is highly recommended.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the mung beans: Start by soaking 1 cup of mung beans overnight in plenty of water.
2. Pressure cook the beans: Drain the soaked beans and add them to a pressure cooker with 3.5 cups of water. Cook for 25 minutes, or 4 whistles. Let the pressure release naturally.
3. Prepare the jaggery syrup: While the beans are cooking, melt 0.66 cup of jaggery with 0.25 cup of water in a saucepan. Strain the syrup to remove any impurities.
4. Cook the coconut: In a skillet, boil the strained jaggery syrup. Add 1 cup of desiccated coconut and cook for 2-3 minutes, until it’s dry and slightly browned.
5. Combine and cook: Add the cooked mung beans to the coconut-jaggery mixture. Cook on medium heat, stirring constantly, until everything is well combined and dry. Stir in 1 teaspoon of ghee and the seeds from 3 cardamom pods.
6. Cool and shape: Remove from heat and let the mixture cool completely. Once cool, shape into 18 small balls.
7. Make the batter: In a bowl, whisk together 0.5 cup all-purpose flour, 1.5 tablespoons rice flour, 2 drops of yellow food color (if using), 1 tablespoon sugar, 0.125 teaspoon baking soda, 0.125 teaspoon salt, and 0.75 cup water.
8. Fry the ladoos: Heat 4 cups of canola oil in a deep frying pan to 370°F (188°C). Dip each ladoo ball into the batter and carefully fry in the hot oil until golden brown (about 3 minutes per batch).
9. Drain and serve: Remove the fried ladoos and drain them on paper towels. Serve warm with a cup of chai!

Expert Tips

A few little secrets to ladoo success!

Achieving the Perfect Laddu Shape

Wet your hands slightly with water before shaping the ladoos – this prevents the mixture from sticking.

Preventing the Ladoos from Cracking

Make sure the mixture isn’t too dry when you shape the ladoos. If it feels crumbly, add a tiny bit of ghee.

Understanding Jaggery Consistency

The jaggery syrup should be a single thread consistency – meaning when you take a drop between your thumb and forefinger, it should form a single, thin thread.

Adjusting Sweetness Levels

Jaggery sweetness varies. Taste the mixture before shaping and add a little more sugar if needed.

Variations

Let’s get creative!

Vegan Adaptation

Substitute the ghee with coconut oil or any other vegan-friendly oil.

Gluten-Free Adaptation (Using Alternative Flours)

Use a gluten-free all-purpose flour blend for the batter.

Spice Level Adjustment (Adding More Cardamom or Other Spices)

Feel free to add a pinch of nutmeg or a dash of saffron for a different flavor profile. My friend loves adding a tiny bit of ginger powder!

Festival Adaptations (Specific to Diwali, Ganesh Chaturthi, etc.)

During Ganesh Chaturthi, you can decorate the ladoos with edible silver leaf (varak).

Serving Suggestions

These ladoos are delicious on their own, but they’re even better with a warm cup of masala chai or a glass of cold milk. They also make a lovely offering during religious ceremonies.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to a week. They can also be refrigerated for longer storage.

FAQs

Got questions? I’ve got answers!

What is the best way to soak mung beans for optimal texture?

Soaking overnight in plenty of water is best. You’ll notice the beans plump up nicely, which results in a softer texture.

Can I use a different type of sugar instead of jaggery?

You can, but the flavor will be different. Brown sugar is the closest substitute, but jaggery has a unique, earthy sweetness.

How do I know when the jaggery syrup has reached the right consistency?

Look for the single thread consistency – a thin thread should form when you take a drop between your fingers.

What if my ladoos are too dry or too sticky?

If they’re too dry, add a tiny bit of ghee. If they’re too sticky, cook the mixture for a little longer to remove excess moisture.

Can these ladoos be made ahead of time and frozen?

Yes! You can freeze the shaped ladoos for up to a month. Thaw them at room temperature before serving.