Malai Moong Dal Ladoo are a delightful, rich sweet with a soft, melt-in-your-mouth texture. Made from roasted split yellow lentils and infused with the creamy flavor of malai (clotted cream), these are a truly special and elegant treat for any celebration. Unlike many common Indian sweets, their unique flavor profile is both earthy and luxurious, making them a memorable addition to your festive spread.
Malai Moong Dal Ladoo Recipe
Ingredients
Ingredients:
Short Video Recipe
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- 1 cup (200g) moong dal
- ½ cup (120ml) ghee/clarified butter
- 1 tablespoon almonds, roughly chopped
- 1 tablespoon pistachios, roughly chopped
- 1 tablespoon melon seeds
- ¼ cup malai or fresh cream ( Note: Using 1 cup malai will result in fewer ladoos but may reduce the need for extra ghee later.)
- 1 cup (200g) boora sugar
- 1 teaspoon cardamom powder
Instructions
- Prepare the Moong Dal: Wash and clean the moong dal. Spread it on a kitchen towel and let it dry under a fan for 5-10 minutes.
- Dry Roast the Dal: In a pan, dry roast the moong dal on medium-low heat. Important: Avoid high heat to prevent uneven cooking. Roast until crispy and light brown.
- Grind the Dal: Grind the roasted dal into a fine powder.
- Roast the Nuts: In a kadai (wok), heat two tablespoons of ghee. Add the chopped almonds, pistachios, and melon seeds. Roast for a minute and remove to a bowl.
- Roast the Dal Powder: Add two more tablespoons of ghee to the kadai. Add the moong dal powder and roast for 4-5 minutes.
- Add Malai/Cream and Ghee: Add the malai (or fresh cream) and roast for another 4-5 minutes. Gradually add more ghee, one tablespoon at a time, as needed. The mixture will turn light golden brown.
- Combine Ingredients: Transfer the mixture to a bowl. Once it cools slightly, add the boora sugar, roasted nuts, and cardamom powder. Mix well.
- Adjust Consistency & Form Ladoos: If the mixture is dry, add more ghee or a few tablespoons of milk ( Note: Using milk reduces shelf life to 10 days). Form the mixture into ladoos of your desired size.
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