Yellow moong dal ladoo recipe – Easy to make Indian deepavali/diwali sweet

Moong dal ladoo is a very popular Indian sweet made with yellow moong dal, sugar, ghee and garnished with nuts. It is very popular in North India especially during winter season. Moong dal ladoo is also called as pasi paruppu ladoo in Tamil Nadu. It is done during Diwali festivals and other special occasions. Moong dal ladoo can be made with less effort and time and is very healthy too as moong dal has lot of protein content.


  • Yellow moong dal - 1 cup
  • Sugar - 1 cup
  • Cardamom - 3-4 pods
  • Ghee - 1/4 cup
  • Almonds and Cashew nuts - 2 tablespoons (chopped)


Step 1

HOW TO MAKE OR PREPARE MOONG DAL OR PASI PARUPPU LADDU RECIPE Take a heavy bottomed vessel. Add yellow moong dal and dry roast them till light brown on a medium flame. This will take about 13-15 minutes. IMG_3134

Step 2

Remove the roasted dal in a plate and allow it to cool down. IMG_3139

Step 3

Once cooled down, grind the roasted dal into a fine powder and keep aside. IMG_3141

Step 4

In the same pan, heat 2 teaspoons of ghee. Fry the cashewnuts and almonds till golden brown and set aside. IMG_3140

Step 5

Powder the sugar in a dry mixer grinder along with cardamom, into a fine powder. IMG_3136

Step 6

Take a mixing bowl. Add ground moong dal powder, ground sugar powder, roasted nuts and mix well.

Step 7

Melt the ghee and add to this mixture and combine together. IMG_3142

Step 8

When it is little warm, make equal sized ladoos with your hand. If the ladoo breaks up or if the mixture is too dry, add little ghee accordingly and start making ladoos. IMG_3143

Step 9

Store the moong dal ladoos in an airtight container and enjoy laddus as and when required. It stays good upto one week. IMG_3154 IMG_3151

Step 10

NOTES: You can adjust the sweetness by increasing or decreasing the sugar content. You can also add little dessicated coconut powder to enhance the taste.

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