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Every thing about MOONG DAL LADDU | Vahrehvah :

I am presenting you a quick and easy laddu recipe that is protein rich and delicious. Moong Dal Laddu is a classic Indian sweet prepared with least effort. No fancy ingredients or elaborate and complicated techniques are required. Just four steps – roast, powder, mix and shape, it’s that simple! It is popular as Pesara Sunnaundalu in Andhra and Pasi Paruppu Laddu in Tamil Nadu. 

Laddoo are made of flour, minced dough and sugar with other ingredients that vary by recipe. Common flours used for laddu include Gram flour, semolina and ground coconut. These are combined with sugar and other flavorings, cooked in ghee and molded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain and rasin laddu. Nuts such as pistachios and almonds are commonly stuffed into laddus. We have many different laddus varieties, most famous of them Boondi laddu, Besan laddu, Moong dal laddu, Motichoor laddu, Coconut laddu and many more. They are often served at festive or religious occasion. 

Yellow Moong Dal refers to moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest. They can be made into moong bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste. The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like. In several Asian countries, de-hulled moong beans and moong bean paste are made into ice creams or frozen ice pops and are very popular dessert items. In India, moong dal is very commonly used in a variety of dishes ranging from dal to khichdi , laddu to halwa.  

Desserts are typically the most popular sought after delicacy which is provided to the deity. Indian sweets are big in color, size and shape. Their tastes may also be unique and specific. Within the northern portion of India, milk may be the staple and the majority of the desserts derive from milk products whilst in southern portion of India, coconut milk is traditionally used for making desserts together with milk. 

Most Indians are sweet tooth and undoubtedly, enjoy preparing and eating a number of vibrant and flavorful desserts. Indian desserts mostly are prepared into two types, the first is the milk dependent desserts such as Ras malai, Rabri, Kheer, Kalakandh and so on and yet another is definitely the flour based desserts consisting of numerous ladoos, Malpua, Mohanthal, Halwa, Gulab Jamun, Mysore pak and many others.

Preparation Tips:

  • Dry roast the moong dal to a proper level which enhances the taste and aroma of laddu

Health Tips: 

  • Yellow gram like other lentils and pulses is a good source of protein and dietary fiber. Dietary fiber can help reduce blood cholesterol levels as well as prevent dietary complications, such as constipation and diverticulosis.
  •  It is low in fat and rich in potassium, calcium, folate and other members of the vitamin B complex. All B vitamins help your body break down carbohydrates into glucose, to produce usable fuel for your body
  •  It is free from heaviness and flatulence, which are associated with other pulses.
  •  Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health.

Laddu is one sweet which no one can stop with one and if its moong dal laddu then no chance of saying no even after the second one... Other Laddus worth trying are Rava Laddu, Urad Dal Ladoo, Raagi Laddu, Oats Laddu, Sago Laddu, Poha Laddu and list goes on!!

To try this appetizing and mouth watering Indian sweet, do click on the below link for detailed recipe:


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