Healthy & Tasty traditional ladoos for kids and adults too 🙂
If you have been following my blog, something suggests that I am a sweet person….Ahem…I mean my taste buds. Somehow the sweet taste buds in me is wide awake most of the time , you can say 24/7 😀 My eyes,brain and taste buds are in constant sync with each other to push me into making something sweet.
Ladoos are so much a part of the Indian cuisine be it in the North,South,East or West. But the way its made differs a bit from region to region. Moong Dal Ladoo is one such sweet that is made extensively in every part of India.Traditionally this ladoo is made without the skin i.e. the yellow moong dal, but I have used the split green gram with the skin on (I had a big bag of these and wanted ways to finish it up).These ladoos as you can see are green in colour because of the skin and the taste I would say is a little different than the one you make with the yellow moong.I personally liked it and if you are open to new tastes, then get going !!
Moong Dal is used extensively in my house. The reason being that , moong is a natural body coolant, easily digested and very nutritious.As kids we used to eat moong payasa every Thursday. And especially during those summer months it was made more often.And moong ladoos are a part of any household that has kids.In Kannada ,these ladoos are called Hesaruhittina Unde.I recall my grandmother telling that she used to make these in form of sticks and give it toddlers to eat. And it used to be made so hard that it could not be easily broken.So it would be like a lollypop in their toothless mouth.That is the reason it was given to small kids without the fear of them choking. But do not try the same with these ladoos. They are not that hard and do not need to be hammered 🙂
Makes about 10 medium ladoos
- 1/2 cup Green Split Moong (with the skin on)
- 5 tablespoons of Ghee/Clarified Butter
- 1/2 cup Granulated Sugar
- 1/2 tsp Cardamom Powder
- Almonds to garnish
- In medium flame, roast the green gram until the raw smell is off and a little reddish colour.
- Transfer it into a mixe jar and allow it to cool completely .
- Grind it into a fine powder. If necessary seive it once.
- Now heat a pan and add the ghee to it.
- As soon as the ghee is heated up , add the green gram flour and fry for a minute or so.
- Now add the sugar and cardamom powder and mix well.
- After a minute transfer the mixture onto a plate to allow it to cool down.
- Grease your palm and shape the mixture into medium sized ladoos.
- Garnish it with almonds and allow them to cool at room temperature.
- After sometime the ladoos will become hard.
- Store them in an airtight container and they stay good for couple of months.
- Note :- You can make these ladoos in the same way using yellow moong (skin peeled).
- Using granulated sugar will give a nice texture to the ladoos. But you can use powdered sugar to make smooth ladoos.
- If you find it difficult to form ladoos , add a little more melted ghee to the mixture.
- You can also add around 3 tablespoons of desiccated coconut.