All Package - 20% Off, Special Offer - Rs. 799 (1 month), Rs.1,999 (3 month), Rs. 6,999 (1 year).


Moong Dal Ladoo

Moong Dal Ladoo

Prep Time : 20 mins
Cook Time : 15 mins
Yield: 8
Main Ingredients: yellow moong dal sugar

Ingredients needed

  • Yellow moong dal - 1 cup
  • Sugar - 3/4 cup, powdered (for a sweeter flavor add another 1/4 cup)
  • Milk powder - 4 tbsps (optional)
  • Crushed nuts of your choice - 2 tbsps (optional) {pista, almonds or cashew nuts}
  • Cardamom powder - 1/4 tsp
  • Ghee - 1/4 cup +1 tbsp, melted and lightly warm


1. In a heavy bottomed vessel, add the yellow moong dal and dry roast on low to medium flame. Keep mixing the dal till it emits a nice aroma and turns a light golden color. Ensure that you roast the dal well as it is crucial to achieve a perfect flavored laddu. This could take at least 12 to 15 mts. Remove from heat and cool the roasted dal.
2. Once the dal comes to room temperature, grind it to a fine powder. Place this ground moong dal powder in a large bowl.
3. Add powdered sugar, milk powder, caradamom powder and crushed nuts to the bowl. Mix the contents till well combined. Keep aside. 4. Melt 1/4 cup ghee in a small pan and p
our the warm ghee over the powdered dal mixture and mix well. Make small golf sized balls with the mixture. If the laddu is not holding shape, add one or two tbsps of melted ghee and mix well. Make laddus with rest of the mixture.
5. Store in an airtight container. The laddus will stay fresh for a fortnight.


  • used 3/4 cup sugar that is powdered which yields a mildly sweet laddu. Increase or decrease the sugar depending on how sweet you want the laddu.
  • The dal can be ground to a finely coarse powder similar to fine sand.
  • For a richer flavor and melt in the mouth texture, add 1/3 cup milk powder and increase ghee by 3 to 4 tbsps.
  • If the laddu has developed cracks and is dry, add more melted warm ghee.
  • For variation, you can add 1/4 cup dessicated coconut powder.
  • You can prepare laddus with whole green gram by following the above recipe. Just replace yellow moong dal with whole green gram.

Sweet Pongal

Sweet Pongal

Cook time: 50 min
Serves; 6-7 persons


1 cup raw rice washed and drained
1/2 cup yellow moong dal/pesara pappu
1 1/2 cup grated jaggery
4 1/2 cups water
1/4 tsp salt
1/2 tsp cardamom pwd
3 tbsps ghee
12-15 cashewnuts
2 tbsps raisins/kishmish


1.Heat a pan, add 1/2 tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside. In the same pan, add the moong dal and roast till its lightly red. Remove.
2. Heat a vessel, add grated jaggery. Let the jaggery melt over slow flame till its sticky on touch. Don’t over cook it, it should basically completely melt. Strain the jaggery and cool.
3. In a separate vessel, bring water to a boil. Lower heat, add the rice and washed moong dal to the water. Cook till the rice is soft and the mixture turns thick.
4. Reduce flame to low, add the jaggery syrup to the cooked rice and dal mixture and mix. Add the cardamom pwd, salt and toasted cashews and raisins. Let it cook for 2-3 mts and turn off flame.
5.Serve warm or bring to room temperature and refrigerate until chilled. It tastes good both warm and chilled.
Kitchen Tips – Add the jaggery syrup only after the rice is completely cooked. Ensure the flame is very low when adding the jaggery syrup. You can substitute jaggery with granulated sugar. Optional – Toast finely chopped fresh coconut in little ghee and add along with cashew nuts and raisins.

No :26, orandi amman koil Street,
Velachery Main Road,
Velachery, Chennai - 600 042,
Near: E.B office,
Mobile : 9884404014.

6AM to 9PM

( All Days )

Back to Top