Moong Dal Laddu Recipes

MOONG DAL LADOO RECIPE

Steps:

• Sort through the yellow moong dal lentils to remove all the pebbles and gritty things. Rinse the lentils under tap water. Rub the lentils between your fingers to get rid of all the residues.
• Transfer the rinsed lentils to a bowl and add hot water to the bowl. Soak the lentils in enough water to cover them by about an inch. Soak the lentils in clean water for about 20-30 minutes.
• The lentils will expand and double in size as they take in water.
• Drain the water completely. Transfer the soaked lentils to a strainer and rinse them thoroughly under the tap water. Set it aside to drain. Make sure the dal is drained thoroughly.
• Add ghee to a heavy-bottomed pan. Transfer the lentils to this pan.
• Over medium-low heat, sauté the moong dal lentils for 10-15 minutes or until the lentils turn slightly deep in color and become fragrant. The trick is to evaporate all the moisture from the dal. So, do not overcook the lentils. Take the pan off the heat and allow the lentils to cool comfortably.Tip - Do stir frequently to avoid burning the lentils. Initially, the lentils will stick to the spoon.
• Transfer the completely cooled moong dal to a food processor and blend until it resembles a sand-like texture.
• Pass the ground lentils through the sieve to remove any bits of lentils. Set it aside.
• Heat ghee in the same pan.
• Add the moong dal powder to this pan. Roast the moong dal mixture over medium heat, stirring constantly. Cook until the lentils turn deep yellow and impart a nutty fragrance.This roasting will take somewhere about 30-35 minutes. It sounds like a labor-intensive process, but this is the only lengthy process involved in making these moong dal ladoos.
• After the moong dal mixture is cooked, lower the heat to the lowest setting and stir in the cardamom powder. Mix to combine.
• Pour in the saffron milk mixture.
• Mix to combine the saffron milk into the moong dal mixture. Saffron milk will lend a beautiful yellow hue to the mix.
• Add the powdered sugar to the warm moong dal mixture. Mix until the sugar is well incorporated. Tip - The amount of sugar added is to taste. However, if you prefer sugar on the lower side, add ½ cup + 2 tablespoons of sugar (to begin with), then adjust according to taste. Moong dal ladoos are on the sweeter side; therefore, I prefer ¾ cup of sugar.
• Take the moong dal mix off the heat and allow it to cool to a comfortable temperature.
• While the moong dal mixture is still warm, take 2 tablespoons of the mixture in your palms. Press and roll the mix firmly between your palm to form a round shape.
• Roll the ladoos until you achieve the desired round shape. Do not let the mixture cool down; try to shape the ladoos while the mix is slightly warm.Repeat this process until all the ladoos are formed. You can decorate moong dal laddus with saffron strands and pistachios.

MOONG DAL LADDU

Steps:

• Heat a thick bottomed pan or kadai on a low flame. Then add moong dal.
• If you want you can rinse the moong dal first. Spread the lentils on a plate or tray or on a cloth.
• Dry the moong dal naturally or in sunlight. Once the mung lentils have dried, then add them to the wok or kadai. If you want you can add directly too.
• Keep the flame on low or sim and begin to roast the moong dal.
• Continue to stir often while roasting. Keep on roasting and stirring for even browning and cooking.
• The moong dal needs to be golden and become aromatic. Use a thick bottomed pan or kadai.
• If the pan or kadai is not heavy or has a heavy base, then the moong dal will get browned too fast with uneven cooking and roasting.
• Remove the dal in a plate and let it cool.
• Once the lentils have become warm or cooled down, add them in a grinder jar.
• Grind to a fine flour.
• Now take the moong dal flour in a fine seive.
• Begin to sift the flour on a plate or tray or a large bowl or pan.
• Keep the sifted moong dal flour aside.
• In the same grinder, add ⅓ cup sugar. Also add cardamom seeds removed from 2 to 3 green cardamom pods.
• Grind sugar to a fine powder.
• Add the powdered sugar to the moong dal flour. If you want you can even sift the sugar and then add. Mix very well.
• Melt ¼ cup ghee in a pan. You just need to melt the ghee and not heat it.
• If adding dry fruits, you can add some sliced or chopped dry fruits at this step and saute them in ghee till they become light golden.
• Add the melted ghee to moong dal flour and sugar mixture.
• Mix very well with a spatula or spoon.
• Let this mixture become warm or cool.
• Then mix again very well with your hands.
• Now start shaping portions of the mixture into neat round balls. If you are not able to make the ladoo, then allow to cool for some more time at room temperature.
• Prepare ladoo like this with all of the mixture.
• You can offer these Moong Dal Laddu to the deities as naivedyam or serve to your family.
• Store the remaining Moong Dal Ladoo in an air tight box or jar and keep at room temperature or refrigerate.