Moong dal ladoo, a quick and easy dessert made with less than 5 ingredients. This simple dessert takes less time and effort, and spot on the taste.
Moong dal ladoo | Easy ladoo recipe | Ladoo with moong dal | Dessert with less than 5 ingredients | Diwali Sweet | Laddu Recipe with lentils | No sugar syrup Dessert | How to make moong dal laddu | Readymade moong dal flour laddu | Payatham urundai
Ladoo | Laddu Love
I have an affinity for ladoo/laddu however one may spell it. These small, bite-sized balls of deliciousness are so versatile and vibrant too. There are so many varieties of ladoo that can be made. I have around 30 Laddu recipes in my blog.
Some of our favorities are
- Dry fruit laddu : Nutritious and protein packed ladoo made with almond butter, Vegan
- Mawa Gulab Ladoo : a rich ladoo made of milk solids and rose syrup.
- Besan ka pinni from Haryana : A rustic recipe of gram flour with aromatics, sugar and ghee.
- Simple coconut ladoos : One of the easiest ladoo , even a child can make. Contains desiccated coconut and condensed milk.
Today's recipe of moong dal laddu is yet another simple and easy recipe and takes just 20 minutes to make.
Moong dal flour is readily available in all Indian shops. If you are in UAE, you will find it in Al adil stores and most of the flour mill shops like Anwar Flour mill.
If you don't have moong flour handy, then you have to dry roast moong dal, cool it down and powder it in your mixer jar.
Ingredients Needed for Moong Laddu
- Readymade Moong dal flour : Most of the Indian stores have this readymade. We have a shop called Al adil nearby and also a flour mill next door both the shops stock this flour. If you can't find readymade moong flour, then you have to dry roast moong dal and then powder it.
- Sugar : Adds the required sweetness to the ladoo. I have used white sugar in the recipe, you can go ahead use jaggery | brown sugar | Coconut Sugar etc.
- Ghee : Adds flavor and also the fat to bind the flour to make ladoos. You can make it vegan by adding any nut butter.
- Garnish : Chopped nuts are added as garnish, you can also use shredded coconut.
- Flavors ; Cardamom and clove standard flavors for ladoos, they take the taste up a level.
Stepwise Instructions to Make Payatham Urundai
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- In a pan, add ghee and roast the moong dal flour, until it changes to golden color
- Transfer the flour to a flat plate. Let it cool down a bit. Add cardamom powder, sugar and chopped nuts, mix well.
- Add a teaspoon of ghee at time to this mixture and gather it to form a ball/ladoo.
- I got about 18 ladoos of the size of a ping-pong ball. If you make it slightly bigger, you might get about 12-15 ladoos.
The laddu keeps well on the kitchen counter for a week to 10 days. If you are doubtful that it might go bad, you can always refrigerate it in an air-tight container.
Yes, just substitue the ghee in the recipe for any nut butter. If using nut butter, then i would recommend, taking the roasted flour along with sugar and nut butter in a mixer or food processor jar, pulse it to get a well combined mixture. Transfer this to a flat plate and start making laddu's.
Yes, you can use granulated sugar or brown sugar or grated jaggery to make these moong dal ladoos. If using any of the above options, then i would recommend thaking the roasted flour along with either jagger/granulated white sugar/brown sugar in a mixer jar/food processor pulse to get a uniform mixture. Transfer this to a flat plate and proceed making laddu's.
Moong Dal Ladoo | Payatham Paruppu Laddu | Diwali Sweets
- Heavy bottom pan for roasting
- ½ cup moong dal flour Store-bought
- 6 tablespoon powdered sugar you can also use grated jaggery
- ⅓ cup melted ghee
- ¼ teaspoon cardamom powder
- 3 tablespoon of chopped nuts i used a combo of Pistachios and toasted coconut
- Measure the store bought moong dal flour, sieve it well to a get free flowing, lump free flour.
- Heat a heavy bottom pan, add 1 tbsp of ghee to it. When the ghee melts, add the flour, roast it in a low flame, until it changes to golden color and nice aroma emanates. Take care not to over-roast or burn it.
- If you are adding desiccated coconut to the ladoo, then add it to the hot flour and turn off the stove. The coconut will get nice and toasty in the residue heat.
- Transfer the toasted flour to a flat plate. Let it cool down well.
- Now to this toasted and cooled flour, add powdered sugar, cardamom powder and chopped nuts, mix well to get a well combined mixture. (see notes)
- Add a teaspoon of ghee at time to this mixture and gather it to form a ball/ladoo. Arrange it on a flat plate. Repeat the same with the rest of the mixture.
- To the above measurements i got about 18 ladoos of the size of a ping-pong ball.If you make it slightly bigger, you might get about 12-15 ladoos
- You can replace the powdered sugar in the recipe with grated jaggery.
- If replacing with granulated sugar or jaggery, then take the cool down flour along with jaggery or granulated sugar in a mixer, pulse grind it to get a uniform mixture. Then transfer it to a flat plate and proceed to add ghee and make ladoos.
- if planning to make this vegan, you can use any nut butter. If using nut butter, then add that too to the mixer, pulse grind to get a combined mixture then proceed to make ladoos.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.