- Yellow moong dal – 1 cup
- Sugar – 3/4 cup
- Melted Ghee – 1/4 cup + 2 tbsp
- Cashews broken – 2 tbsp
- Cardamom powder – 1/2 tsp
- Heat a kadai, dry roast the moong dal in a medium flame till it turns golden brown. Set aside to cool.
- In a mixer grinder, add the dry roasted moong dal.
- Grind it into a very fine powder. Transfer it in a bowl . Keep it aside.
- Next, add sugar to the mixer grinder.
- Grind it into a fine powder.
- Now, sieve both powdered sugar and moong dal powder once atleast to discard the grainy particles.Transfer to a mixing bowl and set aside.
- Heat little ghee in a kadai. Add the cashew nuts to it. Fry till it becomes light golden brown. Transfer it in a bowl.
- Now heat up the remaing ghee just for few seconds.
- In a mixing bowl containing powdered items add fried cashews, cardamom powder.
- Finally add ghee little by little. Mi it well.
- When it turns warm, shap them into balls.
- Store in an airtight container and enjoy your ladoos.
- While roasting moong dal take care not to burn it, it should be nice golden brown in colour.So keep stirring continuosly.
- I always add ghee little by little and mix well, this way you can control the amount of ghee too.
- If you want more ghee flavour in your ladoos then add 1/3 cup.But 1/4 cup is just enough to hold them into ladoos.
The sweetness is just right for the above measure but if you prefer you can even add 1:1 ratio for moongdal : sugar.
- I suggest to sieve both powdered moong dal and sugar so as to discard the grainy particles and also to make the distribution of both the powders even.
Heating up ghee and adding is to shape the ladoos easily and it holds its shape well.But mix well with spatula and then handle with your hands only when its warm.
- You can even use jaggery if you prefer but you have to get powdered clean jaggery as we cannot sieve it.You can use 3/4 powdered jaggery for 1 cup moong dal.
It keep well for more than 2 weeks.