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.