Moong dal laddu
Preparation Time
20 minutes
Cooking Time
15 minutes
Difficulty Level
easy
Meal Type
Dessert
Serves 12
Key Ingredients
- Green moong split (chilka moong dal)
About This Recipe
Laddu is the round sweet of Indian festivals and tiffin boxes, and the moong version is a quick one: dal roasted until it smells toasted, ground fine and shaped around ghee and jaggery. This recipe starts from green moong split with the skin, so the laddus carry pale green flecks and a slightly nutty taste; yellow moong dal gives a plainer, creamier laddu. Whole green moong works too, roasted a few minutes longer and ground with the skins on, the sabut moong laddu some homes prefer.
The jaggery melts with two tablespoons of water and the warm ghee, and the pan comes off the heat the moment it dissolves, because boiled jaggery sets hard and cracks the laddus. Mixing while the mixture is still warm, then rolling it firmly, is what keeps them whole and soft; the texture inside is fudgy, with a little chew from the dal skins and a sweetness that stops short of syrupy.
Cashews and raisins are the crunch in each bite; leave them out or swap in almonds. Powdered sugar can stand in for the jaggery for a paler, sweeter laddu, stirred straight into the warm ghee with no melting step. Cooled fully and packed airtight, the laddus stay soft for about two weeks.
Ingredient List
Serving Size:
1x
2x
3x
For the laddus
- Green moong split (chilka moong dal) — 1 cup
- Ghee — 8 tbsp
- Jaggery powder — 200 g
- Green cardamom, powdered — 1/2 tsp
- Cashews, chopped — 10 nos
- Raisins — 1 tbsp
- Water — 2 tbsp
- Warm milk (only if the mixture turns crumbly) — 2 tbsp
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Serving Suggestions
One laddu is the serving, with a glass of milk or a cup of tea; two or three on a plate make a small dessert for guests. For savoury moong dishes, the moong dal recipe roundup collects everything from khichdi to kachori.
Tips for Cooking Moong dal laddu
Roast the dal on medium-low and never leave the pan: the change from toasted to burnt takes under a minute. Cool the dal completely before grinding, or the steam makes it clump in the jar. Melt the jaggery on low heat and stop the moment it dissolves; a boil makes laddus that set hard. Roll while the mixture is still warm and press each laddu firmly so it holds its shape.
Chef’s Note
The skins in split green moong give these laddus their pale green flecks and a nuttier edge; sifting them out is optional but loses a little fibre. One laddu comes to about 203 kcal and 4.3 g of protein, with 1.6 g of fibre, most of the fat from the ghee that binds them.
Per serving (approx.): 203 kcal, protein 4.3 g, carbs 23 g, fat 10 g, fibre 1.6 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Sep 03, 2026
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