Moong Dal Ladoo
Moong Dal Ladoo are Indian sweet balls made with yellow split mung lentils, sugar (or jaggery), Ghee and nuts. These are delicious and have a nutty aroma with a melt-in-the-mouth texture. Moong dal ladoo are also known as Pesara Sunnundalu in Telugu and made for festive occasions. Make these classic Moong dal laddu for a protein-packed and delicious sweet treat.
Moong Dal Laddu
If you have grown up in an Indian family, I am sure you must be in love with any kind of ladoos.
Ladoo is an Indian sweet ball made with various kinds of lentils, grains, nuts and sweets. The lentils & grains are ground and then sweetened with jaggery or sugar. Fried nuts and raisins are sometimes added for a crunch.
A generous amount of ghee is used to bind these dry ingredients. Though milk is used in a lot of versions, those taste different and affect the shelf life.
To make these Moong dal laddu we first dry roast the moong lentils until golden, aromatic & nutty. Roasting not only helps in digestion but also makes them palatable.
We cool the lentils and grind them to slightly coarse powder. It is then mixed with powdered sugar or jaggery and fried nuts. Portions of this mixture is pressed down to balls.
I usually make the ladoo mix ready and store in a air tight container. This can be stored for several months. Just add hot ghee and make the moong dal laddu when ever required.
More Ladoo Recipes
How to Make Moong Dal Ladoo (Stepwise Photos)
1. For this recipe you will need 1 cup organic moong dal. I prefer to rinse my lentils before using, this is optional but suggested. I wash it a few times and drain them completely to a colander.
Shake off the colander to remove excess water. Spread it on a clean cotton cloth, preferably white. Rub it with the cloth and leave it for 10 mins. You can also sun dry this. Dal need not be dry completely. This step is completely optional but highly recommended if making for kids.
2. Begin to roast the dal on a medium to low heat stirring often until the dal turns aromatic and golden. You can also roast the dal in 1 tbsp ghee if you want.
3. Dal turns crunchy when it is roasted completely. You can eat a few and check if it is still raw. There should not be even little raw taste in the dal. Add the cardamom seeds from 4 pods or the entire pod.
4. Cool completely and add to a blender jar. Make a fine powder but not like super smooth flour. We don’t sieve the flour since slight coarse texture gives crunch to the moong dal ladoo. If you make very fine flour, the ladoos will stick to your mouth. Set this aside.
5. Add ¾ cup sugar to the same jar and powder finely.
6. Set this aside as well. Mix both the sugar and flour. You can also store this mixture in a air tight jar for few months. Use this when ever needed to make laddu.
Make Moong Dal Laddu
7. Heat 6 to 7 tablespoons ghee in a pan. Set aside 2 tablespoons in a small bowl. Fry 20 to 24 split cashews until golden.
8. You can add 8 to 10 raisins if you like. When they turn golden switch off the stove.
9. Add the flour and sugar mix.
10. Mix very well. Take a portion of the mixture to your hand and check if the mixture binds well by pressing down the flour. If it doesn’t then add back the 2 tbsp of ghee set aside earlier.
11. Mix a few times until the ghee coats the flour well. You can add as much ghee as you need here. But the measurements given in the recipe card work well for me.
12. When the mixture is still hot, begin to roll to balls. Take small portions to your hand, press down with your fingers and roll them.
13. This recipe makes about 12 to 14 ladoos. Store moong dal ladoo in air tight jar and handle with clean dry hands. These stay good for about 2 weeks.
- Make sure you roast the dal very well. Underroasted lentils can cause stomach upset.
- Use ghee generously as it helps in digestion.
- You may use jaggery but the taste is different. Traditional ball jaggery works better than store bought jaggery powder because both are different.
Moong Dal Ladoo
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- Dry roast moong dal on a medium to low heat until it turns crunchy and roasted well.
- The dal also turns aromatic and changes to deep golden color. Moong dal should not have even little raw taste.
- Add the cardamoms to the hot dal to bring out the flavors. Cool this completely.
- Add them to a grinder jar and make a fine powder but not smooth like flour. Your ladoos will stick to your mouth if you make the flour too fine and smooth. Transfer this to a bowl.
- Powder sugar in the same jar. Set aside.
How to Make Moong Dal Ladoo
- Heat a pan with ghee. Set aside 2 tablespoons to a small bowl for later. Fry the cashews until golden. If using raisins add them too and fry until they turn plump.
- Switch off the heat. Add sugar and flour. Mix well and allow the mixture to cool down for a minute.
- Take small portions of this mixture to your hands and begin to press down with your fingers to form balls.
- If your mixture doesn't bind well, add the ghee we set aside and mix well.
- Cool moong dal ladoo completely and store in a air tight jar at room temperature.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Moong Dal Ladoo recipe first published in October 2013. Updated and republished in July 2022.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Hello swasthi….moong dal ladoos turned out to be great and healthy and delicious 😋my son doesn’t have much sweets….but he had 2 ladoos hot hot….thank you soo much for this quick and easy and super delicious recipe👍🙏I had a doubt….if I’m to use jaggery…..I need to take 3/4 cup powdered jaggery itself ? And follow the same recipe?
Glad to know! If it is store bought jaggery powder start with 3/4 cup loosely measured. If it is home grated/ powdered then start with 1/2 cup loosely measured. Mix and taste test. Add more according to taste. Hope this helps.
Thank you so much for the response. I will definitely try again 😃👍
Moong dal ladoos came out very good.
This moong dal ladoo turned out great. Initially I had a bit of trouble on figuring out how to roll the laddus but after doing a few of them, I got the hang of it !! It tasted so delicious that I had to control myself from taking more ?! Thank you so much for sharing this recipe.
You are welcome. Glad you liked them!
I want to try this.i made ragi laddos and love it.if i use jaggery i melt it the same way like for ragi laddos.and how much to use
You can follow the same ragi ladoo recipe to make this too. Just replace ragi flour with moong dal flour. If you don’t like to use peanuts, sesame seeds, you can skip and reduce little amount of jaggery. You can go by approximations it will work. Hope this helps
Love the addition of coconut here, cant wait to make some.
wow .. they look gorgeous and super tempting
Wow mouth watering,love the perfection
Perfectly made Laddu Swasthi.. Healthy and delicious.. 🙂
so tasty laddu.. Adding Coconut is new to me
healthy and tasty ladoo… perfect click
Laddu looks very delicious and yummy..
Hey swathi, same pinch.My current post is Moong dal halwa.Urs look so delicious and really u have shaped so perfectly.I don't know will be able to get it.But will make an attempt.
amazing array of ladoos u have dear….
wonderfully prepared.. addition of cocnut i like it..
you are ladoo queen dear many different variety,wishes for many more too.