As I mentioned in yesterday’s post, this and yesterday’s recipe was the main reason for picking moong as one of the ingredients for this month’s Cooking Carnival, Cooking with Protein Rich Ingredients.
Moong dal laddu or pesaru pappu muddalu (Telugu translation – moong dal balls) is a traditional laddu prepared during Bathukkama celebrations. Moong dal laddu and rice laddu ~ nethichamili muddalu are must preparations for saddula bathukamma and your can read more about bathukamma in my rice flour laddu post.
These laddu are easy to prepare. Roasted moong dal is powdered, mixed with sugar & cardamom powder and shaped into laddu using ghee ~ clarified butter as a binder. Moong dal, sugar and cardamom powder mixture can be stored in the refrigerator for at least 6 months and whenever needed, shape it into laddu using ghee. I made a small batch and we finished all 12 laddus in less than 24 hours 😛 Most of the moong dal recipes I prepared for this week were relished by yours truly, except this and tomorrow’s recipe.
Yields: 12, depending on the size. To give you an idea of the size of laddu, the liners used in the pictures are mini cupcake liners.
Ingredients:
- 1 cup Moong Dal
- ¾ – 1 cup Sugar, powdered (I used less than 1 cup)
- ⅛ – ¼ tsp. Cardamom Seeds, powdered
- ⅓ cup Clarified Butter or as needed to shape the laddu
Preparation:
- This step is optional. Wash dal and put in colander or a strainer to drain the water. Can also put on a kitchen towel to let the dal dry a bit.
- Dry roast moong dal on medium to medium high flame until dal turns light brown. Use a nonstick pan if washing the dal and the dal is wet.
- Once the dal is roasted, transfer to plate and let it cool.
- Grind to fine powder.
- Powder sugar and cardamom seeds.
- Mix together moong dal powder/flour, cardamom seeds and sugar powders.
- Taste the mixture and adjust sugar.
- Warm ghee ~ clarified butter and add it little by little to dal mixture.
- Mix the mixture and add more ghee until the mixture comes together and is easy to shape into laddu.
- To shape the laddu, take 2-3 tbsp of mixture in hand and shape into round balls. If the mixture falls apart and unable to shpape it into laddu, add more ghee.
- Store the laddu in airtight container. There have a shelf life of at least 10-15 days.
Note:
- Washing moong dal is optional. I usually do not wash the dal before roasting. Few weeks ago one of the readers commented on one of my posts where I used unwashed dal to make a spice mix. She asked if it is ok to feed a toddler since I used unwashed dal to prepare the spice mix? I remembered this comment when preparing the laddu and decided to wash the dal before roasting. 🙂
- Moong dal, sugar, cardamom powder mixture can be store in the fridge for at least 6 months. When ready to prepare laddu, melt ghee, mix it with laddu mixture and shape into laddu.
This day in 2014: Finland Semolina Porridge ~ Mannapuuro
This day in 2015: Shevayachi Kheer ~ Vermicelli Pudding
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
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Gayathri Kumar says
That is a nice easy to make laddu. Love your presentation..
cookingwithsapana says
I have never made ladoos with moong dal but I can imagine how tasty they would be .I love sweets and going to make them soon.
Sandhya Ramakrishnan says
So smooth and glossy. Just seeing that wants me to try to make some.
Nalini says
Such a simple and tempting ladoo,looks amazing.Nice presentation.
Harini-Jaya R says
Simple, nutritious and yummy. All rolled into one laddu.
Srivalli says
Fantastic looking laddos Usha..so glad these made you pick up that ingredient. Personally too I love moong dal..:)
PRADNYA says
moong dal laddoo is hard work…roasting needs to be right….yours looks perfect
srividhya says
Great recipes and those clicks OMG… amazing
Priya Suresh says
Feel like gobbing some rite now; after rava laddoos i just go crazy if i make this moongdal laddoo, beautiful presentation Usha, loving it.
Kalyani MomChef says
omg ! this is my fav along with Sunnundaalu ! love the pics and everything about it.. yes, I wash the dal too after I started making it for my kids 🙂 excellent recipes with Moong Dal, Usha 🙂
themadscientistskitchen says
I remember my mom making these when we were younger but we preferred the besan and rava ones;D. Food on the blog is meant for us only that is the conclusion I have come to and make smaller batches and eat them up.
Love these ladoos will make them for yours truly asap ( when I start going back to yoga)
Suma Gandlur says
Pesara sunnundalu are looking mouthwatering.
Smruti | Herbivore Cucina says
Such easy to make yet amazing ladoos. Loved the way you made them!
Priya Srinivasan says
One of the easiest sweets to make usha!! Delicious, Loved your presentation!
Vaishali Sabnani says
I have never tried ladoos with moong daal and now I am tempted to..they sound simple and delicious..no wonder you guys finished them so fast.
Ritu Tangri says
Great recipe using moong dal. Best is, we can keep the powdered form refrigerated and whenever in a mood, can make ladoos
Pavani says
Perfectly made moong dal laddoos. I don’t think I’ve ever made these. They look very similar to sunnundalu.
Sowmya:) says
We usually make these Ladoos with rava or roasted gram. Love the moong dal version and such cute pictures!