Sweet / Dessert


People who are following me , probably are enjoying or are fed up of my marathon Laddu posts. In the last few days i posted Besan laddu,Rava laddu,Til laddu ,Peanut laddu and today the last one Moong dal laddu. What to do from the time i started blogging, one or the other festivals are coming and my kids craved laddus for all the festivals.So today i make a promise : ” no more laddu posts for some time ….”. ok , pakka.

Moongdal Laddu is a very old traditional dish.Its known as “Hesarittina Unde” in Kannada. I am using moong dal and jaggery to prepare this dish. Both are rich in protiens, fiber and iron.Few people do it with sugar too.That recipe some other time.

We all know, Moong dal is very nutritious,especially for kids. I’ve heard taking half a cup of moong dal is as equivalent to having an egg. So,we can give it to kids as much as they want without any hesitation .Yes,you heard it right -only kids can have as much as they want and for us quantity of ghee comes in between. 🙁 This recipe is from my sweet mom. She always makes it for Janamasthami . It needs a little bit of prep with roasting the moong dal and then grinding it to a powder. Mommy dear does this for me and parcels me the moong powder. Thanks Amma for sending it every year.

You will be happy to know that the procedure for preparing these ladoos is very simple. You need not worry about the consistency of the syrup.Initially, If you spend 15-20 minutes for preparation of flour, then it can be prepared instantly. Enjoy preparing these delicious laddus


Smitha Kalluraya
Course Dessert
Cuisine Indian
Servings 15 number


  • 1 cup Split green gram /Moong dal
  • 1/2 cup Jaggery, (suit to taste)
  • 1/2 cup Ghee, (dont reduce this quantity)
  • 1/2 cup coconut, Grated Dry (optional)
  • 2 tbsps Roasted Chana Dal / hurikadle, (optional Just to make it nutty )
  • 3 - 4 nos Elaichi /cardamom
  • Cashews /raisins


Firstly, prepare moong dal powder as below :

  • Sorry , couldn't take pic at this stage as mom had sent me the moong dal powder. Next time i'll update this.
  • Roast moong dal in a kadai on low flame, until they get golden brown color and start leaving aroma.Remove pan from heat and rest it to cool
  • Machine grind it to a fine powder(atta) in a flour mill. Store it in a dry bottle.
  • Alternatively , you can do the powder at home in a mixer .Sieve.Take the remnants on the sieve and powder them again.Repeat till you get a very smooth powder.
  • Now fine powder of moongdal is ready.You can store it for as many days as you want.

Now proceed to make laddus :

  • In a pan heat 1 tsp ghee and fry raisins and cashew nuts till golden color. Set aside.
  • To the same pan, add the remaining Ghee.Warm it and keep aside.
  • Now , take jaggery and abt 1/2 glass of water in a kadai. Stir it continuously until jaggery melts.It may take 3-4 mins.Take off the kadai from heat.
  • Next, to the jaggery syrup, add moong dal powder, ghee, grated dry coconut, roasted chana dal, dry fruits and cardmom powder.Mix well .The mixture will be little moist in the beginning but once warm it will be perfect.
  • When the mixture is warm,.Take a handfull of the mixture and make round balls, to form a laddu .Repeat the same with rest of the mixture.
  • Our tasty and healthy moong dal laddu is ready to eat. We can store it in air tight container for 1 month..


Thanks for reading the post....plz drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!
Love ~Smitha

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  • Reply
    Priya Anandakumar
    September 4, 2013 at 1:04 pm

    Moong dal ladoo looks super delicious dear, nicely explained and mouthwatering…Thanks for linking it to the WTML event. Waiting for more and more lovely entries…

  • Reply
    Linsy Patel
    September 4, 2013 at 2:04 pm

    delicious and tempting laddos. thanks for stopping by.

  • Reply
    Taste of Mysore
    September 4, 2013 at 2:45 pm

    Loves those laddus yummmm

  • Reply
    sangeetha pn
    September 4, 2013 at 5:42 pm

    looks perfect.. apt for festive occasions!

  • Reply
    tinku shaji
    September 5, 2013 at 3:26 am

    Yummy healthy Ladoo

  • Reply
    September 5, 2013 at 10:29 am

    Looks delicious!

  • Reply
    September 6, 2013 at 5:19 am

    Healthy ladoos as you have said. Its really good to know that you can store it upto 1 month, that too with the addition of coconuts..

  • Reply
    Smitha Kalluraya
    September 6, 2013 at 7:48 am

    yes Rasam, you can store it fresh for 1 month. and coconut is not the fresh ones.Ive used dry coconut / kopra here…

  • Reply
    Smitha Kalluraya
    September 6, 2013 at 7:49 am

    Thx all for motivating compliments..

  • Reply
    Nilu A
    September 6, 2013 at 9:07 am

    Mom’s are like that.. Sweet lil angels.. Always want to give their daughters the best.. Laddu’s look perfect.. Have never tried making them… Bookmarked this recipe 🙂

  • Reply
    Smitha Kalluraya
    September 6, 2013 at 11:11 am

    True Nilu.. After becoming Mom , i realized those things…Do try out , they would turn good

  • Reply
    Nivedhanams Sowmya
    September 10, 2013 at 1:44 pm

    looks fabulous!!! they are drool worthy!!! Thanks for linking it to my event!! Looking for more yummy recipes!!Sowmya

  • Reply
    Shazia Wahid
    September 11, 2013 at 11:20 pm

    They look gr8!!Thanks for linking it to my giveawayhttp://cutchikitchen.com/100th_Post_GiveAway.html

  • Reply
    Nivedhanams Sowmya
    September 30, 2013 at 4:38 am

    so yummy!! Thanks for linking it to my event!! Looking for more yummy recipes!!Sowmya

  • Reply
    Priya Shiva
    December 2, 2013 at 4:25 am

    This looks yummy..have to try it soon..http://priyakitchenette.blogspot.in/

  • Reply
    October 25, 2014 at 5:41 am

    hi smitha,I tried the recipe for deepavali… The taste was good..thanks fr the recipe.. :)But, what happened was while making rounds, though i could make rounds, the mixture turned out to be soft, just like how we make hoorana and later it was rolled into maida and chiroti rava and rolled like vobbattu.`. hosa ruchi :)Even tried to keep in fridge for 3-4 hrs, though while taking out it was hard, later on soft as usual..I followed same measurements as u have mentioned, but only thing was while roasting hesaru bele nanu tuppa swalpa hakikonde.. is that the issue here or is the quantity of water+jaggery mix was the issue here.. since the jaggery+water measurement was not mentioned here had added 1.5+1.5 cup ratio..Let me know what the issue here.Best regards,

  • Reply
    Smitha Kalluraya
    October 25, 2014 at 11:22 am

    Thx for trying out… Glad that you liked it but i know you would have got disappointed that the laddu turned to something else. I think the reason for this is you added little more water to the jaggery nad later you didnt wait for the syrup to thicken a bit. may be the bella paka was too watery. As a result laddus became hoorna

  • Reply
    October 29, 2014 at 10:19 am

    yes smitha.. may be wil have to check next time..by adding proper water quantity.. but gasagase payasa turned out to be very good yar.. thanks.all recipe that you provide connects our family food well, that is south karnataka-mysore/bangalore smartha brahmin type.. so i want to try all..pls provide recipes for puliyogare mix, puliyogare gojju etc. also vratha procedures if u are aware like how to tie saree to goddess for varamahalakshmi, swarna gowri , by keeping kalasha and all etc..thanks…-AS

  • Reply
    Smitha Kalluraya
    October 29, 2014 at 10:36 am

    Hi ,Glad to know you have been trying many of my recipes. yes since i am from Karnataka n a brahmin .. our food habits do match a bit. Will surely post ur requests soon. Stay tuned.We don’t have mangalagowri festivals etc .. but will surely try to cover those in my blog.one of my relatives does

  • Reply
    Ateeth Saligram
    February 12, 2021 at 3:02 pm

    Laddu turned out yummy however its a bit sticky. May be bcoz I did not add Ghee before melting Jaggery.
    Can you also explain the consistency required for Jaggery syrup?

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