Quick and easy protein-rich gond moong dal ladoo is an easy recipe without any soaking of dal and also cutting down the long roasting process.
Moong dal ladoo is an Indian sweet made with washed yellow moong dal(lentil) with the addition of ghee, sugar, and dry fruits. It is low fat, low sugar, protein-rich, gluten-free, diabetic-friendly recipe. These ladoos best serve as a dessert or snack with a glass of milk. These ladoos tastes delicious and very nutritious for growing kids as well as adults.
Sweets are the main attraction of festive time. Festivals are incomplete without a sweet treat. If you are looking for something healthy and tasty this festive season, then do try this to satisfy your sweet cravings.
What is ladoo
Ladoos are round shape sweet made with different types of lentils, flour, dry fruits or seeds. Ladoos are the part of every celebration and festival in our country and made in different varieties like moong dal ladoo, chana dal ladoo, urad dal ladoo, besan ladoo, coconut ladoo, suji ladoo, atta ladoo, methi ladoo. The basic process of making them is same, roasting flour add ghee, sugar and dry fruits and make balls. Here I am sharing instant yellow lentil ladoo recipe that is very tasty, nutritious, and easy to make at home. These can be made ahead of the occasion and store in an air tight container for up to 2-3 weeks at room temperature.
Health benefits of the main ingredients used in making of moong dal ladoo
Yellow moong dal – It is packed with protein and fibre. Yellow dal is rich in Vitamin B complex, iron, calcium, and potassium. This is very light on the stomach and free from heaviness and any flatulence. Very low in carbs this is the best choice in controlling weight and improving metabolism. It boosts blood circulation, keeps the heart-healthy, and prevents diabetes.
Khansari sugar -It is raw and unrefined sugar rich in various minerals and vitamins. Khandsari sugar is free from any chemicals and a healthier alternative to white sugar.
Cow Ghee-Ghee is clarified butter. It is rich in Omega – 3 fatty acids and low in LDL(bad )cholesterol. Cow ghee is low in lactose content, a good source of energy improves immunity and digestion health. Ghee gives an aroma and flavor to the dish.
Gond– According to Ayurveda, it is an immunity and stamina booster food item that also helps in treating low Vitamin D levels in the body and keeps cold and cough on the bay. It is a well-known remedy for treating joints and back pain.
Watermelon seeds– they are a rich source of protein, vitamins B complex, minerals like iron, zinc, copper, magnesium, potassium, and omega-3 and omega-6 fatty acids. They are high in calories so, that eat in moderation.
Step by step instructions of making moong dal ladoos with pictures
Washing and roasting of moong dal
1. Firstly, transfer the yellow lentil to a strainer and wash under the water tab. After washing, strain the water completely and spread it on a cotton towel for at least 2 hours to get it a little dry. This would be an optional step but I highly recommended because the dal we bought from the market has impurities and some preservative used to store them for a longer time.
2. Then take a wide pan, put it on medium flame, and heat 1 tbsp ghee in it. Now add gond in it and fry till they puff up and become light golden in color. After that transfer, it into a plate and add watermelon seeds in the pan and roast them for half to one minute and also transfer them on a plate.
3. Now add 2 tbsp more ghee to the pan. Once the ghee melt, add dried dal and start roasting it on low flame for 7-8 minutes until it becomes light golden in color. Then switch off the gas and put it aside for 15-20 minutes to let the dal cool down. After that, transfer the dal to a grinder jar and grind it into a fine powder.
4.Now transfer the dal powder in the pan and rest of the ghee and roast it for about 7-8 minutes till its raw smell is gone, and ghee starts separating. At that point, switch off the gas and let the mixture cool down to the warm stage.
5. After that, grind gond in a grinder jar and transfer to a plate. When the dal mixture cool down then add grounded gond, roasted watermelon seeds, and mix them. Finally, add khandsari sugar and mix well.
Making of moong dal ladoo
6. Now start making small equal sized round balls out of it. Repeat the process till all the mixture finish. For this much amount, you will get 21 ladoos of 25 gm each. Yummy protein rich moong dal ladoos are ready.
7. Cool them completely and store them at a dry place in an airtight container. They stay fresh for up to 2-3 weeks at the room temperature.
Serving suggestion
Moong dal ladoos are best served for quick breakfast or as a snack with a cup of milk or as an after-meal dessert. In winters, they become hard due to the solidifying of ghee. To make them soft, microwave them for 10-15 seconds before serving.
Other recipes you would like to try
- Does It Really Matter What We Eat
- Soft and spongy Rasmalai Made With Toned Milk
- Seeds and Dry Fruits ladoo
- Instant Mawa Kesar Modak
- Carrot paneer Ladoo
- Winter special methi coconut ladoo
Recipe card for quick and easy protein rich moong dal ladoo
Quick and easy protein rich moong dal ladoo
Ingredients
- 250 gm Moong Dal (yellow lentil)
- 100 gm Ghee
- 150 gm Khandsari sugar
- 50 gm Gond
- 25 gm Watermelon seeds
Instructions
- Firstly, Transfer the yellow lentil to a strainer and wash under the water tab. After washing, strain the water completely and spread it on a cotton towel for at least 2 hours to get it a little dry. This would be optional step but I highly recommended because the dal we bought from the market has impurities and some preservative used to store them for a longer time.
- Then take a wide pan, put it on medium flame, and heat 1 tbsp ghee in it. Now add gond in it and fry till they puff up and become light golden in color. After that transfer, it into a plate and add watermelon seeds and roast them for half to one minute and also transfer them on a plate.
- Now add 2 tbsp more ghee to the pan. Once the ghee melt, add dried dal and start roasting it on low flame for 7-8 minutes until it becomes light golden in color. Then switch off the gas and put it aside for 15-20 minutes to let the dal cool down. After that, transfer the dal to a grinder jar and grind it into a fine powder.
- Now transfer the dal powder in the pan and rest of the ghee and roast it for about 7-8 minutes till its raw smell is gone, and ghee starts separating. At that point, switch off the gas and let the mixture cool down to the warm stage.
- Now grind gond in a grinder jar and transfer to a plate. When the dal mixture cool down Then add grounded gond, roasted watermelon seeds, and mix them. Finally, add khandsari sugar and mix well..
- Now start making small equal sized round balls out of it. Repeat the process till all the mixture finish. For this much amount, you will get 21 ladoos of 25 gm each. Yummy protein rich moong dal ladoos are ready.Cool them completely and store them in an airtight container.
- Cool them completely and store them at a dry place in an airtight container. They stay fresh for up to 2-3 weeks at the room temperature
Video
Notes
- Wash dal under running water. By doing so, the dal will not absorb much water and dry quickly.
- Roast the dal on low flame to cook evenly.
- Cool the dal mixture before adding sugar to it.
- Cool the ladoos fully before storing them in an airtight container.
- They stay best for 2 to 3 weeks at room temperature.
- In winters, they become hard due to the solidifying of ghee. To make them soft, microwave them for 10-15 seconds.
- To make the recipe vegan-friendly add coconut oil in place of ghee.
- You can also add dry fruits of your choice.
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