Pesara Pappu Laddu

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Pesaru pappu laddu are one of the pasadams for Bathukamma festival in Telangana. Roasted moong dal flour, powdered flour and ghee are mixed together to make these delicious ladoo.

Course Dessert

Cuisine South Indian Cuisine, Telangana Cuisine

Prep Time 15

Cook Time 10

Servings pieces

Calories 152kcal

Author Usha Rao

Equipment

Frying Pan
Mixie or a grinder

Ingredients

1 cup Moong Dal
¾ - 1 cup Sugar powdered (I used less than 1 cup)
⅛ - ¼ teaspoon Cardamom Seeds powdered
⅓ cup Clarified Butter or as needed to shape the laddu

Instructions

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 tablespoon 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.

Notes

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.
Nutritional information below are approximate values.

Nutrition