Moogache Ladoo (Whole Moong Dal Ladoo with Jaggery)
A traditional Maharashtrian sweet made with roasted whole moong, jaggery, ghee, and dry fruits. A healthy, no-refined-sugar Indian sweet perfect for festivals or everyday snacking.
Servings 15 ladoos
Calories 90kcal
Ingredients
"For the Ladoo"
- 1 cup whole moong green gram
- 1/2 cup jaggery
- 2 tbsp water
- 1/4 tsp cardamom powder
- 1/4 cup dry fruits cashews and almonds, crushed
- 2 tbsp ghee
Instructions
- Wash the whole moong thoroughly and immediately spread it on a clean cloth to dry completely.
- Heat a pan and dry roast the moong on low-medium flame, stirring often, until aromatic and lightly golden. Set aside to cool.
- Once cooled, grind the roasted moong into a fine powder.
- Roast the cashews and almonds in the microwave until warm. Let cool, then crush into small pieces.
- In a small pan, add jaggery and 2 tbsp water. Cook on low flame, stirring, until the jaggery melts and small bubbles form with no solid lumps left. Switch off and set aside.
- In a pan, add ghee, then add the moong powder and mix well.
- Add cardamom powder and crushed dry fruits; mix well.
- Pour in the jaggery syrup and combine into a thick mixture. Switch off the flame.
- Grease your palms with ghee. While the mixture is still warm, shape into round ladoos.
Notes
Don't rush the roasting stage — aroma is the best indicator that the moong is ready.
If the mixture cools too much to shape, warm it briefly before rolling.
Store in an airtight container for up to a week at room temperature, or refrigerate for 2–3 weeks.
If the mixture cools too much to shape, warm it briefly before rolling.
Store in an airtight container for up to a week at room temperature, or refrigerate for 2–3 weeks.
Nutrition
Serving: 1ladoo | Calories: 90kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 1.5g | Sugar: 7g