To begin making Moong Dal Ladoo Recipe, in a large kadai, dry roast the moong dal on low to medium heat for 10 minutes or until slightly golden and aromat. Turn off and cool the lentils to room temperature.

You can use either sugar or caster sugar for this recipe. Grind the dal and sugar separately, in a blender into fine powders. (If you are using caster sugar, there is no need to dry grind.)

Sift the dal and sugar powders separately and remove if any coarse bits left out while grinding and discard.

In the same kadai, add ghee and allow it to melt. Later add in the ground dal, sugar, cardamom powder and mix with a wooden spatula.

Let the mixture heat up for a minute or two. Allow the dal mix to soak up all the ghee. Once the mixture comes together turn off the heat.

Transfer the mixture on to a plate and Cool the mixture at room temperature until pliable. Now scoop enough mixture to make laddoo, onto your palm and shape it into ladoos.

Repeat and shape the entire mix into ladoos. This recipe made around 18 medium sized laddoos. Garnish with chopped nuts of choice.

Store in an airtight container and enjoy when you feel like!