Pesaru pappu laddu are 3 ingredient, gluten free traditional Indian sweet. Prepared often during festivals and is one of the offering to deity during Bathukamma celebrations.
As I mentioned in yesterday’s Ram ladoo 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, chana dal laddu and rice laddu ~ nethichamili muddalu are must preparations for saddula bathukamma. Read more about bathukamma festival in rice flour laddu post.
Moong dal 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. Store roasted moong dal flour, sugar and cardamom powder mixture in the refrigerator for at least 6 months. 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 for this week were relished by yours truly, except this and tomorrow’s recipe.
Pesara Pappu Laddu
Pesara Pappu Laddu
- Frying Pan
- Mixie or a grinder
- 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
- This step is optional. Wash dal and put in colander or a strainer to drain the water. Ypu can also place it 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.
- 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.
- Yields 12, depending on the size of the laddu. To give you an idea of the size of the laddu, the liners used in the pictures are mini cupcake liners.