Moong Dal Ladoo | Pesara Sunni Undalu | Easy Diwali Sweets

I was not very fond of sweets during my childhood and I used to eat only a few varieties of sweets and this Moongdal Ladoo(Pesara Ladoo) is one of them. My mom prepares it quite well and its difficult for anyone to stop at just one. My mom gives me the roasted moong dal flour when I visit her and I store it for several months in the refrigerator.If we have the flour ready, preparing these ladoos does'nt take much time.

 

When my parents visited us a few months back, I had asked my mom to prepare this ladoo so that I can post it in my blog.Though she prepared them in a large quantity, I could not take the pics immediately and after finishing almost half of what she made, I pushed myself to take the pics. Last time she visited us, she had prepared a few namkeen varieties which I would post soon.

Also check out other Sweet varieties for Diwali in my blog here:

• 7 cups Burfi | 7 cups Cake 
• Ariselu | Adhirasam | Kajjaya  
• Coconut Choco Truffles
• Coconut Burfi/Koprapak/Kobbari Mithai
• Karjikai | Kajjikayalu | Kadubu | Karanji
• Kobbari Boorelu | Kobbari Vadalu - Andhra Special
• Minapa Sunni vundalu /Urad dal Laddoos
• Oats and Fry fruits Ladoo -Sugar free and Fat free 
• Kobbari Louz | Coconut Ladoo

 

Pesara Sunni Undalu | Moong Dal Ladoos Recipe:
Yields:8-10 Ladoos | Shelf life:1 month
Prep time: 20 mins | Cooking time: 10 mins | Total time: 30 mins
Cuisine: Indian | Category: Sweets

Ingredients:
1 cup roasted Moong dal flour(recipe follows)
1 cup Sugar powder
1/3 cup Ghee(+2 tbsp ghee if needed)
12-15 Almonds,finely chopped
12-15 Cashew nuts,finely chopped

1/2 tsp Cardamom powder

for moong dal flour:
1 cup Moong dal(Yellow lentils)

Method:

to prepare roasted moong dal flour:

• Dry roast moong dal over medium flame until you get nice aroma and well roasted ,it takes around 4-5 mins and let it cool and then powder it to a smooth powder.You can do it at home in a mixer or get it done in a mill if preparing in huge quantity.Sieve it once if required to get the soft flour of moong dal.
• This can be refrigerated 3-4 months and when required you just to mix with ghee and sugar and make ladoos.

to make Pesara sunnunda:

• Mix together sugar powder and roasted moong dal flour without any lumps and it is mixed properly.Check for the sweetness now if you want more sweet add 1-2 tbsp extra sugar powder and mix well again.
• Heat ghee in a wide kadai and add chopped almonds and cashew nuts and fry them until the badam turns slightly brown.
• Add moong dal flour and sugar mixture to it and switch off the flame.Add cardamom powder and mix it properly until the ghee is coated properly.
• Let the mixture becomes luke warm and can be handled with hands.Make lemon sized round balls out of it and arrange them in a plate.
• Once it is cooled completely store it in an air tight container.These can be stored for over a month.

Enjoy it as a dessert or snack.

Notes:

• Roasted moong dal flour can be stored for 4-5 months when refrigerated. You can make it in large portion and make ladoos when needed.
• These laddus can be stored for over a month and hence store it in an air-tight container.
• If you find it difficult to make laddus out of it and the mixture is dry,feel free to add 3-4 tbsp melted ghee to it and mix again and then start making laddus.
• The addition of fried nuts in the ladoos make them taste extremely delicious,so I highly recommend to use them and not to skip them.
• You can add 1/4 tsp Cardamom powder to the moong dal powder-sugar mixture.It adds a nice flavor and taste to ladoos.

This sweet ladoo is for you all.Try this easy and delicious ladoo at home,I am sure you would definitely love it.

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