Video Tutorial
Video Chapters
Instructions
Cleaning the Dal
Wash the green gram (moong dal) thoroughly 2-3 times in water. Use a sieve to drain all the water completely; do not soak the dal.
Roasting the Dal
In a pan over medium heat, roast the cleaned dal. Continue stirring until the water has evaporated, the dal is dry, the color changes slightly, and it emits a pleasant aroma.
Grinding and Sieving
Let the roasted dal cool down completely (about 10 minutes). Grind it in a mixer into a slightly coarse powder (not too fine, like flour). If there are any coarse pieces, sieve the powder and regrind the leftovers.
Roasting Dry Fruits
Heat a little ghee in a pan and roast chopped almonds and cashews until golden. Set them aside.
Mixing and Final Roast
Add the remaining ghee and the ground dal powder to the pan. Roast on low-to-medium heat for 2-3 minutes to enhance the flavor. Transfer this to a large plate or bowl.
Adding Flavor
Mix in the roasted dry fruits and 1 teaspoon of cardamom powder to the dal mixture.
Preparing Jaggery Syrup
In a separate pan, melt 2 cups of jaggery with only 2 tablespoons of water. Once melted, turn off the heat immediately; do not form a hard syrup.
Shaping the Laddus
Pour the melted jaggery into the dal mixture and mix well. While the mixture is still warm, take small portions and shape them into round laddus with your hands. If the mixture sticks, apply a little extra ghee to your palms.
