Moong dal laddu is a delicious & traditional Indian sweet prepared during festivals and any occasions. These laddu is called by different names across the country and in Kannada, it is called as Hesarittina unde. Hesaru hittu means moong dal flour and unde means laddu. Every region has their own adaptation to the Moong Dal laddu with flavors to suit their tastes and likings.
Moong dal laddu is very aromatic and tasty, at the same time simple to prepare as well. There are many variations in which these laddu can be prepared. Using jaggery and ghee with moong dal makes these laddu more healthy and nutritious. However you can substitute jaggery with powdered sugar as well. You can add cardamom/elaichi to enhance the flavor of the laddu. Also other spices like nutmeg, cloves or cooking camphor (pacha karpooram) can also be used.
Moong dal is a rich source of protein and fiber. These dals are quick to cook and easy to digest as well. Moong dal is low in carbohydrates, fats and rich in calcium, vitamin B and other nutrients. It helps to reduce blood cholesterol, prevents constipation/flatulence, boosts energy etc. Consuming moong dal helps to get the required amount of nutrition and promotes overall health. Hence pregnant woman and lactating mothers are advised to take moong dal in their diet in the form of dals, khichdi, sweets etc.
Moong dal laddu is prepared with roasted & ground moong dal with jaggery or sugar, cardamom, ghee and some roasted nuts. Before preparing the laddu, moong dal needs to be roasted well till aromatic and light brown in color. Roasted nuts give a crunch to the laddus, so add as needed. To make jaggery syrup, add very few tablespoons of water to the crushed/grated jaggery and melt it completely. Do not cook the syrup for longer to get any thread consistency. Alternately you can use powdered jaggery too. Also use ghee generously to bind the laddu mixture.
For more Sweets & Dessert recipes, check:unniyappam, ari payasam, kesaribath, sabakki payasa (sago kheer), gasagase payasa(poppy seeds kheer), jackfruit appam, eggless honey cake, eggless chocolate cake, tutti fruitti cupcakes.
1 cup moongdal /hesarubele/split green gram
3/4th cup jaggery, grated or powdered
¼ cup melted ghee (clarified butter)
4-5 cashew nuts, broken
- Wash moong dal few times in clear water. Drain water and dry it on a cloth till moong dal is dried completely. You can store the dried dal and use when required.
- Now dry roast moong dal on a low flame for 8-10 minutes until you get a nice aroma from the dal and till it turns golden brown in color. Transfer it to a plate to cool down.
- Add roasted and cooled moongdal to a mixer jar along with cardamom/elaichi pods and grind to fine powder. Sieve the ground powder. Sieving is optional, you can skip it as well.
- In a sauce pan, add jaggery with 3-4 tbsp water. Bring this to boil until jaggery melts completely. We do not want any string consistency, just melt the jaggery completely. Switch off the flame and strain the jaggery solution to remove impurities. Keep aside to cool.
- Heat a pan/kadai and add 2 tbsp ghee. When the ghee is hot, add chopped cashew nuts and fry till light brown. Also add raisins and fry till they pop up. Remove the fried nuts to a plate.
- To the same ghee in the pan, add powdered moong dal and fry on a low flame for about 1 minute. Switch off the flame.
- Add jaggery syrup to the moong dal powder along with fried nuts and mix well. Add melted ghee little by little and mix so that the mixture comes together and binds well.
- Grease your hands slightly with ghee and start making laddus. The mixture needs to be hot or warm or else you will find it difficult to shape the laddus.
- Serve Moong dal laddu.
- You can use powdered sugar instead of jaggery to make the laddu.
- Jaggery quantity can be increased or decreased as per your taste.
- Grated dry coconut can also be added for more flavor and taste.
- Laddu can be prepared without nuts too.
- Shape the laddu when the mixture is hot or warm. Once it cools down, you may find it difficult to shape them.
- You can reduce the ghee quantity and use milk to shape the laddu. Using milk will reduce the shelf life of laddu.
- Store moong dal laddu in an airtight container. Keeps fresh at room temperature for about a week.
We hope you like our recipes and will enjoy trying it. We love to hear from you about your experiment in trying our recipes and how it turned out for you. Your feedback and suggestions are highly appreciated. Please rate the recipe and leave a comment below. Also do share the recipes with your friends and family on your social media networks.