Moong Daal Laddoo
North Indian sweets are my favorite among Indian sweets. My childhood memories always linger around the carnivals and festivals we attended in North India. The stores on the carnival ground stacked up with freshly made Jilebis, Laddoos, Pedas, Gulab Jamuns and all those goodies was the main reason why we kids used to go. The aroma of freshly made street food and sweets still makes my mind wander around like a kid on the memory lane.
These Moong Daal laddoos are so easy to make and tastes so delicious. Try this recipe and let me know how it turns out for you.
Yields - 20 small laddoos
1.5 cups - Moong Daal (yellow split moong daal)
1/3 cup - cashew nuts
1/2 cup + 2 tbsp - powdered sugar
1/2 tsp - cardamom powder
6 tbsp - ghee
- Dry roast the Moong Daal in a non stick pan till light golden brown and let it cool.
- Dry roast the cashew pieces for 2-3 minutes on low flame and let it cool.
- Grind the Moong daal into a fine powder in a coffee grinder or the dry jar of your blender.
- Grind the roasted cashew pieces into a coarse powder with few bite size pieces.
- Melt the ghee in the same pan; Lower the flame; add the moog daal powder to it and combine well.
- Add the coarse cashew powder, followed by the powdered sugar and cardamom powder. Mix it well and turn the flame off.
- Let the mix cool for 5-10 minutes till it is manageable to handle. Roll them into equal size small or medium balls. You can use a table spoon full of the mix to get the same size of laddoo.
- They can be stored in a container with tight lid at room temperature.