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Moong Dal Ladoo Recipe

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1 cup yellow moong dal (split)
1 cup caster sugar
1/3 cup ghee
1 tsp Cardamom (Elaichi) Powder
cashews - whole, as required for garnish
almond - as required for garnish
pistachios - as required for garnish

Nutritional information

606 kcal
131.68 g
11.12 g
5.39 g
422 mg
5 mg

Moong Dal Ladoo Recipe

  • Sweet
  • Easy



Moong dal ladoo is one such recipe, that will turn even dal haters to crave more for this ladoo. If you want to turn healthy yet not-that-delicious ingredients into a tasty snack, then make them into a ladoo or laddu. Maintaining good health is right on our fingertips. You can choose a weekend to prepare at least one snack and enjoy eating it throughout the week. These ladoos last for at least ten days. Having a little bite in between the meal times is good for health and weight management. However, you have to watch the quantity. Moong dal also known as split green gram is used for preparing one of the most famous dishes, dal fry.

Moong dal ladoo is counted as one of the best South Indian sweets. It is very simple to make and needs only three ingredients. The preparation time is less than 10 minutes. So, if you have an incomplete breakfast or if you have severe hunger pangs during odd times, moong dal ladoo could be your rescue.

Health benefits

Moong beans have a high source of nutrients including manganese, potassium, magnesium, folate, copper, zinc and various B vitamins. They are also useful in defending against several chronic, age-related diseases, reducing blood pressure, including heart disease, cancer, diabetes, and obesity.

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How to make Moong Dal Ladoo Recipe

  • Take a large wok (kadai). Dry roast the moong dal on low or medium heat for 10 minutes. Roast until they turn slightly golden and aromatic.
  • Turn off the heat and allow to cool.
  • Grind the dal in a blender into a fine powder.

(If you are not using caster sugar, you will have to grind the sugar separately)

  • Sift the dal. Remove any coarse bits left out while grinding.
  • To a wok, add ghee and allow it to melt.
  • Add in the ground dal, sugar, cardamom powder and mix with a wooden spatula.
  • Continue to mix for at least two minutes.
  • Allow the dal mixture and the ghee to blend well and turn off the heat.
  • Transfer to a plate. Allow to cool down a little.
  • Knead the dal mixture and make it into ladoos.
  • Store the moong dal ladoo in an airtight container .


  • Moong dal small pods contain about a dozen small BB sized seeds. One pound of seeds produces about 6 pounds of mung bean sprouts, the most popular form of this bean.
  • Dried mung beans are also ground into flour, used to make 'cellophane noodles' in China.
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