Moong Dal Ladoo

Ingredients

• 1 cup moong dal split skinned mung lentils
• ¾ cup sugar (prefer organic, or ½ cup ball jaggery grated)
• 4 green cardamom
• 6 to 7 tablespoons ghee (use more if needed)
• 20 split cashews (or 10 whole, split and broken if required)
• 15 raisins (optional)

Steps

Preparation

1. Roast the moong dal dry over medium to low heat until well roasted and crunchy.
2. It should become fragrant and deep golden, with no raw taste remaining in the moong dal.
3. Put the cardamoms into the hot dal to release their flavors, then leave it to cool completely.
4. Grind the cooled mixture in a grinder jar to a fine powder without making it as smooth as flour. A powder that is too fine and smooth will make the ladoos stick to your mouth. Move the powder to a bowl.
5. Use the same jar to powder the sugar, then set it aside.

How to Make Moong Dal Ladoo

1. Heat the ghee in a pan and reserve 2 tablespoons in a small bowl for later. Fry the cashews to golden; if using raisins, add them as well and fry until plump.
2. Turn off the heat, then put in the sugar and flour. Combine thoroughly and let the mixture cool for a minute.
3. Put small portions of the mixture in your hands, pressing them with your fingers to shape balls.
4. If the mixture will not bind properly, mix in the ghee reserved earlier.
5. Once the moong dal ladoos have cooled completely, keep them in an airtight jar at room temperature.