Moong Ke Laddu
There’s something incredibly comforting about homemade Indian sweets, especially when they are prepared with love and simple pantry ingredients. Today, I’m sharing a traditional recipe that beautifully combines health and taste — Green Moong Laddoo.
Made from whole green moong (sabut hari moong), gently roasted until aromatic and nutty, these laddoos are a delightful treat that can be enjoyed any time of the year, especially during the summer months. What makes them extra special is their wholesome goodness — packed with protein from moong, richness from nuts, and the natural sweetness of sugar or jaggery.
The slow roasting process fills the kitchen with the most wonderful aroma, making the entire cooking experience feel warm and nostalgic. These laddoos are perfect for festive occasions, evening sweet cravings, or even as a healthy snack to store for the month.
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Video
Ingredients
- Whole Green moong – 1 cup (200 gm)
- Powder sugar – 150 gm
- Cardamom powder – ½ tsp
- Chopped cashews, almonds, dates, melon seeds – 3 tbsp
- Grated dried coconut – 2 tbsp
Method
Step 1: Wash the moong
- Start by taking 1 cup (200 g) of whole green moong in a bowl.
- Wash it thoroughly 1–2 times with water to remove any dust or impurities. Drain the water completely and keep it aside.
Step 2: Dry roast the moong
- Place a kadhai or heavy-bottomed pan on low heat.
- Add the washed and drained moong to the pan.
- Now roast it slowly on low flame, stirring continuously until the moisture dries up, the colour changes slightly, it turns aromatic, the moong gets nicely roasted
- This step is very important because proper roasting gives the laddoos their rich, nutty flavour.
- Once roasted, transfer the moong to a plate and allow it to cool slightly.
Step 3: Grind into a fine powder
- Once the roasted moong becomes lukewarm, transfer it to a mixer jar.
- Grind it into a fine powder, almost like flour.
- Make sure the texture is smooth and powdery for perfectly binding laddoos.
Step 4: Roast with ghee
- Place the kadhai back on the stove and add 2 tablespoons of ghee.
- Allow the ghee to melt.
- Now add the ground moong powder to the pan and roast again on low heat for 15–20 minutes, stirring continuously.
- Roasting it in ghee enhances the taste beautifully and gives the laddoos a rich aroma.
- The best part is that this recipe needs only a little ghee.
Step 5: Add nuts and coconut
- Once the moong mixture is well roasted, add chopped cashews, almonds, chopped dates, melon seeds, grated dried coconut..
- Mix everything well and roast for another 5 minutes.
- At this stage, your laddoo mixture will smell absolutely amazing.
Step 6: Add sugar and cardamom
- Transfer the warm mixture to a large plate or paraat.
- Now add 150 g powdered sugar, ½ tsp cardamom powder
- Mix everything thoroughly.
- Because the mixture is still warm, the sugar blends beautifully and helps in easy binding.
Step 7: Shape the laddoos
- While the mixture is still warm, start shaping it into round laddoos using your palms.
- Take small portions and press firmly while rolling.
- The warmth helps the laddoos bind perfectly.
- And just like that, your delicious Green Moong Laddoos are ready.
These laddoos taste wonderful with a cup of tea, as a post-meal sweet, or even as an energy bite during busy days.
A simple traditional sweet, full of nourishment and homemade warmth.
Happy cooking and take care of yourself and your loved ones until we meet again with another delicious recipe
Tips & Tricks –
1. Always roast the moong on low flame. High heat can burn it from the outside while leaving it undercooked inside.
2. A fine powder gives smooth laddoos that melt beautifully in the mouth.
3. Use jaggery for a healthier version.. You can replace powdered sugar with powdered jaggery for a more earthy and wholesome sweetness.
4. Always make the laddoos while the mixture is warm, as it binds much better.
5. Store them in an airtight container at room temperature for up to 1 month.
