Moong Dal Ladoo
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Indian
Serves: 10-12 large Ladoo/laddu
  • Roasted Moong dal: 250g, 1 + ¼ cup (See Notes)
  • Roasted Moong dal: 250g, 1 + ¼ cup (See Notes)
  • Sugar: ½ cup or 135g (See Notes)
  • Sugar: ½ cup or 135g (See Notes)
  • Ghee (clarified butter): 50g or ¼ cup (See Notes)
  • Ghee (clarified butter): 50g or ¼ cup (See Notes)
  • Dry fruits: ¼ cup, I used mixture of cashew, almonds, pistachio and raisins
  1. If you are using roasted moong dal you can skip this whole paragraph and go straight to the step 6. In case you are using raw moong dal, follow these steps to prepare lentil for the laddu. Soak washed moong dal in slightly warm water for 30 mins. (See Notes)
  2. Drain the water and spread the moong dal on a flat surface to air dry them. It is an optional process to get lentils dried before cooking.
  3. Take moong dal in a heavy bottomed pan/wok and dry roast by stirring continuously on medium low flame.
  4. Roast lentil until colour is changed slightly darker. Or simply wait till you smell the nice aroma of roasted moong. (See Notes)
  5. Remove the roasted lentil immediately from pan and allow to cool down completely.
  6. Once done make fine powder of roasted lentil in mixer grinder.
  7. Powder the sugar in the same jar.
  8. Take a large bowl and sift both lentil flour and sugar through sieve, twice if possible. Discard the lumps and larger grains, if there is any.
  9. In a small pan melt ghee (just melt it, do not heat) on stovetop and pour the ghee in flour sugar mixture little by little and mix quickly with spatula. (See Notes)
  10. Once mixture has soaked all ghee and coming together nicely knead it with your palms and make round balls out of it. Place ½ tsp of dry fruit mixture in the middle and seal the edge neatly.
  11. Roll the ball between your palms to form smooth even laddoo. Or you can also you laddoo moulds for the same. (See Notes)
  12. Do the same with rest of the mixture dough. Keep the dough covered when working on one laddoo. This way mixture will remain soft & warm which will result smooth melt in your mouth Moong Dal Ladoo. (See Notes). Serve at room temperature. Enjoy!
1. Roasted lentils are easily available at any super markets. If you can’t find any, follow the video recipe on how to prepare moong dal for the ladoo.
2. Substitute the sugar with equal amount of jaggery or sugar free powder.
3. Use ¼ to ½ cup ghee for smoother and richer taste. I dint want to pile on extra weight so I use as little fat as possible.
4. Just make sure water is not too hot, it should be touchable with bare hands. Otherwise lentils will get cooked in the hot water.
5. While mixing ghee (or butter) and flour, be careful to mix thoroughly. It is important to coat the lentil-sugar mixture with the fat to bind ladoo nicely.
6. Do not over roast the lentils otherwise it may not bind properly while forming laddoo. Keep an eye on lentil while roasting and stir continuously. It may burn in a fraction of second and no one likes bitter dessert with charcoal smell.
7. By adding little at a time ensures the mixture absorbs the fat first then adding more if required.
8. You can also use any moulds of your choice. Or you can also use cookie cutter to create exciting shapes.
9. It is important to keep the dough covered with cling film to avoid air contact. If you leave the dough in open air while you are working with small balls, it will lose its moisture and will become too dry & hard to handle.
Recipe by Scratching Canvas at