Moong dal laddu | Hesaru Bele Unde
Moong dal Laddu or Hesaru Bele Unde is a festival sweet made using moong dal, jaggery powder and ghee with nuts. An instant easy sweet recipe that can be prepared by any beginner. They are melt-in-mouth delectable laddu with nutty flavor, making this classic traditional dessert for any festive occasion. These are protein packed delicious Indian sweet.
Servings: 25 laddu
Equipment
- Mixer grinder
- Muslin cloth
- Fry pan
- Mixing bowl
- Colander
Ingredients
- 2 cups Moong dal or hesaru bele or yellow split gram or split yellow moong dal
- 2 cups Jaggery powder
- ½ cup Ghee
- 1 tsp Cardamom powder
- 1 cup Water
- ½ cup Dry coconut or kobbari
- ¼ cup Cashewnuts
Instructions
How to make moong dal flour?
- The first step is to make moong dal flour for preparing laddu.
- Wash moong dal in water and drain the water completely as this helps in drying quickly.
- Take a muslin cloth and spread drained dal on it until it’s completely dry.
- Fry dried moong dal on low heat. Maintain low heat for uniform frying. Fry well until they are slightly golden in colour and not burnt.
- Taste few lentils to feel them if its raw or undercooked.
- Fried moong dal is cooled and finely powdered, sieve the flour to remove any small particles. Keep aside until use.
Frying:
- Fry dry coconut on low heat until slightly roasted and keep aside.
- Also fry cashewnuts pieces in ghee until golden. Keep this aside.
Mixing the ingredients:
- In a mixing bowl add powdered roasted moong dal powder, jaggery powder, roasted dry coconut powder and cardamom powder.
- Make a fine powder of this mixture (this helps in mixing), pour this back into mixing bowl.
How to make laddu mixture?
- Ghee roasted cashewnuts are added and mixed.
- Add melted ghee a little at a time and gently mix everything.
- To check if enough ghee is added, hold the mixture in palm and try making laddu. If the mixture doesn’t come together, add more ghee to the mixture and try making laddu.
- Do not add the entire bowl of ghee mentioned in the ingredients, as this will not help in making the laddu. Always add ghee in small quantities to ensure the right taste and texture to laddu.
Making moong dal laddu
- Start making the laddu by taking a fist full of mixture and press to make round balls.
Video
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Notes
For best ladoo preparation follow my detailed step by step instructions and tips given in recipe.
Always use fresh ingredients to make ladoo.
Use liquid ghee than semi solid ghee, as this helps in equal distribution of ghee in the ladoo mixture
Make sure to roast dal on medium low flame very well. If the dal is not roasted well, ladoos don’t get the nutty aroma.
We can adjust the jaggery powder by tasting the mixture, add more or less as per preference.
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