Mug r Ladoo/Mung Daal Ladoo
It is Janmashtami tomorrow. Tomorrow as I will log on to my social media handles, my timeline will be full of my photographs of my friends who will dress up their kids as radha or Krishna in an attire as a mark to celebrate janmashtami. Somehow, I have never liked such dressed up photo sessions, be it my wedding or baby shower or son’s birthday, I have never done them. But to make this janmashtami special for him, I ask my son, what should I prepare special for you. He replies with an impish smile “Ladoo”
Mug r Ladoo
Servings 12
Ingredients
- 1 cup of mug/ mung daal
- ¼ cup + 1 tablespoon of ghee
- ½ cup of sugar
- 4 pods of cardamom
- 2 tablespoons of cashew nuts chopped
- 2 tablespoons of almonds chopped
- Pistachios for garnishing
Instructions
- Wah the moong daal properly, spread it on a kitchen towel and let it air dry. (At my place it was very hot on the particular day. Therefore, simply air drying the mung daal on a plate dried it completely)
- In a pan dry roast the daal on low flame stirring continuously till the daal turns golden brown in color and aromatic. This should take around 15-20 minutes.
- Cool the daal completely and blend to a fine powder.
- Transfer the moong dal powder into kadai.
- Add ¼ cup of ghee to the kadai.
- Roast the daal on low flame stirring continuously for about 10 minutes or until the mixture turns golden brown.
- Turn off the flame and let the mixture cool down. (See Notes)
- Meanwhile, in a blender, take the sugar along with 3 pods of cardamom and grind them to a fine powder. Also chop the cashew nuts and almonds and add them to the kadai.
- Transfer the powdered sugar over the mixture.
- Mix all the ingredients completely.
- Now bind the mixture to a ball sized ladoo and garnish with pistachios. Enjoy!!!
Notes
- If sugar is added before the daal mixture cools down, the sugar begins to melt and releases water. It will then be impossible to bind the ladoos.
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