As Diwali is around the corner, please try this simple and very easy to make sweet dish - Moong dal /pasi paruppu ladoo. This recipe is good for beginners who are trying to make sweets for first time.
Preparation Time: 10 minutes
Cooking Time : 10 minutes
Yields :9-10 ladoos (gooseberry sized)
INGREDIENTS:
Moong dal /pasi paruppu - 1/2 cup
Brown sugar/naatu sakkarai - 1/2 cup
Ghee - 3 table spoon
Cardamom powder - a pinch
METHOD:
1. Dry roast moong dal for 3 to 4 minutes, until you get a nice aroma and it is hot to touch. Do not over roast moong dal and the colour of moong dal shouldn't change.
2. Allow them to cool down. Grind to a smooth powder.
3. Take the grinded moong dal powder in a bowl. To that, add 1/2 cup of brown sugar and mix well. Also add cardamom powder.
4. Now take 3 tablespoon of ghee in a bowl. Microwave it for 3 to 4 seconds, until they get melted well and hot. Now add them little by little to the moong dal and brown sugar mixture and mix well. When you take some flour , you must be able to hold it together. That is the consistency. When you keep adding ghee, the flour slowly thickens and when you try to make shapes, it comes out well. Now apply some ghee on your hand, take a handful of the dough and roll it with one hand to get a round shape.
5. Moong dal ladoo is ready. When you refrigerate it, it can stay good for 5 to 6 days.
Note:
1. Instead of brown sugar, you can also use regular white sugar .
2. If you are making more than 1/2 cup, do not pour all the ghee to the flour. Add warm ghee to a portion of the flour and make balls from it. Repeat the same process for the rest of the flour.
3. CLICK HERE FOR MY OTHER SWEET RECIPES
Preparation Time: 10 minutes
Cooking Time : 10 minutes
Yields :9-10 ladoos (gooseberry sized)
INGREDIENTS:
Moong dal /pasi paruppu - 1/2 cup
Brown sugar/naatu sakkarai - 1/2 cup
Ghee - 3 table spoon
Cardamom powder - a pinch
METHOD:
1. Dry roast moong dal for 3 to 4 minutes, until you get a nice aroma and it is hot to touch. Do not over roast moong dal and the colour of moong dal shouldn't change.
2. Allow them to cool down. Grind to a smooth powder.
3. Take the grinded moong dal powder in a bowl. To that, add 1/2 cup of brown sugar and mix well. Also add cardamom powder.
4. Now take 3 tablespoon of ghee in a bowl. Microwave it for 3 to 4 seconds, until they get melted well and hot. Now add them little by little to the moong dal and brown sugar mixture and mix well. When you take some flour , you must be able to hold it together. That is the consistency. When you keep adding ghee, the flour slowly thickens and when you try to make shapes, it comes out well. Now apply some ghee on your hand, take a handful of the dough and roll it with one hand to get a round shape.
5. Moong dal ladoo is ready. When you refrigerate it, it can stay good for 5 to 6 days.
Note:
1. Instead of brown sugar, you can also use regular white sugar .
2. If you are making more than 1/2 cup, do not pour all the ghee to the flour. Add warm ghee to a portion of the flour and make balls from it. Repeat the same process for the rest of the flour.
3. CLICK HERE FOR MY OTHER SWEET RECIPES
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