Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Moong Dal Ladoo

Traditional 19. Moong Dal Ladoo recipe

🧺 Ingredients

• 240g moong dal (yellow lentils)
• 60g ghee
• 120g sugar
• 3 green cardamom pods (crushed)
• 30g cashews, chopped
• 30g almonds, chopped
• 7 pistachios (whole for decoration)

👩‍🍳 How to make Moong Dal Ladoo

1. Dry roast dal (15-20 mins, low heat): Heat moong dal in a dry pan on low flame, stirring frequently for 15-20 minutes until golden and aromatic (visual cue: dal turns from yellow to golden brown, fills kitchen with nutty aroma, dal grains become light).
2. Cool & blend (5 mins): Cool completely, then blend into fine powder (visual cue: smooth powder with no coarse grains).
3. Roast in ghee (10 mins, low heat): Transfer powder to kadai, add ghee. Roast on low flame for approximately 10 minutes while stirring constantly until golden brown (visual cue: mixture turns darker brown, becomes very aromatic, ghee glistens).
4. Cool mixture (3 mins): Transfer to bowl to cool slightly.
5. Powder sugar (2 mins): Grind sugar with cardamom pods into powder (visual cue: fine powder, no grains).
6. Combine (2 mins): Mix sugar powder into cooled moong dal mixture along with chopped nuts. Mix until you have moist flour-like consistency (visual cue: mixture holds together when pressed but remains grainy).
7. Shape (3 mins): Form into 7 ball-sized portions (visual cue: solid yet melts in mouth texture). Top each with a whole pistachio.

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