मूंगदाल-ड्राई फ्रूट्स के सॉफ्ट लड्डू-बदलते मौसम व सर्दी-बरसात का इम्यूनिटी बूस्टर

Ingredients

• 1 cup Moong Dal (Whole, with skin; washed and dried)
• 1.5 cup Sesame Seeds (Roasted until puffed and lightly colored)
• 0.5 cup Peanut Kernels (Roasted and skins removed)
• 0.5 cup Almonds (Whole, roasted)
• 0.5 cup Cashew Nuts (Coarsely chopped, roasted)
• 0.5 cup Chopped Almonds (Finely chopped, roasted)
• 0.5 cup Raisins (Golden raisins, roasted briefly)
• 1.5 cup Jaggery (Gur) (Grated, melted with a little water)
• 1.5 cup Powdered Sugar (Fine confectioners' sugar)
• 240 g Ghee (Melted; divided for roasting and binding)
• 0.5 cup Fresh Cream (Chilled, softened before adding)
• 2 tsp Dry Ginger Powder (Sonth) (Adds warmth and immunity benefits)
• 0.5 tsp Nutmeg Powder (Ground nutmeg)
• 1 tsp Cardamom Powder (Ground green cardamom)

Instructions

1. Wash Moong Dal

   Rinse 1 cup (200 g) whole moong dal under running water twice, then drain completely.

   Time: PT5M

2. Dry the Dal

   Spread the washed dal on a clean kitchen cloth, pat dry, and let it sit for about 30 minutes in a sunny spot or under a fan.

   Time: PT30M

3. Roast Sesame Seeds

   Heat the kadhai on medium‑high flame, add 1.5 cup sesame seeds, stir continuously for 3 minutes until they puff and turn light golden.

   Time: PT3M

   Temperature: Medium‑high

4. Roast Peanuts

   In the same dry kadhai, add 0.5 cup peanuts, roast for 1 minute until they crackle and turn lightly brown.

   Time: PT1M

   Temperature: Medium‑high

5. Roast Whole Almonds

   Add 0.5 cup whole almonds, roast on medium flame for about 1.5 minutes until they turn golden and emit a nutty aroma.

   Time: PT90S

   Temperature: Medium

6. Roast Dry Fruits

   Add chopped almonds, cashews, and raisins (total 0.5 cup each) to the kadhai, roast on low flame for 30 seconds, just until they become fragrant.

   Time: PT30S

   Temperature: Low

7. Roast Whole Moong Dal

   Add the dried whole moong dal to the kadhai, roast on medium flame for 8 minutes, stirring occasionally, until the dal turns light brown and releases a nutty smell.

   Time: PT8M

   Temperature: Medium

8. Grind Roasted Ingredients

   Allow sesame, peanuts, almonds, cashews, and roasted dal to cool. Transfer each batch to a blender and pulse briefly (about 5 seconds) to obtain a coarse powder. Do not over‑process; the texture should be grainy, not pasty.

   Time: PT5M

9. Melt Jaggery and Sugar

   In the kadhai, melt 240 g ghee (about 1 cup) on medium flame. Add 1.5 cup grated jaggery and 1.5 cup powdered sugar, stir, then add 1 tbsp water. Cook until the mixture becomes a smooth syrup and the jaggery fully dissolves.

   Time: PT5M

   Temperature: Medium

10. Roast Dal Flour in Ghee

    Add the roasted dal powder to the remaining melted ghee in the kadhai, stir on medium flame for 2 minutes. Then pour in 0.5 cup fresh cream (or 5‑6 tbsp milk) and continue roasting for another 3 minutes until the mixture resembles coarse roasted gram flour.

    Time: PT5M

    Temperature: Medium

11. Add Warm Spices

    Stir in 2 tsp dry ginger powder, 0.5 tsp nutmeg powder, and 1 tsp cardamom powder. Heat a small spoonful of ghee, pour over the spices, and mix well.

    Time: PT2M

12. Combine Sweet Syrup

    Pour the melted jaggery‑sugar syrup into the spiced dal‑ghee mixture, stir thoroughly until fully incorporated.

    Time: PT2M

13. Bind with Extra Ghee

    Melt an additional 100 g ghee. Add it to the mixture gradually, 4 tbsp at a time, mixing after each addition until the mixture feels pliable and slightly sticky.

    Time: PT5M

14. Shape the Laddus

    Take a small portion of the mixture in your hand, roll into smooth balls of desired size (about 2‑3 cm diameter). Place the finished laddus on a plate.

    Time: PT10M

Nutrition Facts

Calories

210

Protein

2.8 g

Carbohydrates

20 g

Fat

13.5 g

Fiber

5 g

Ingredient Substitutions

• Instead of Moong Dal: Yellow split moong dal
• Instead of Sesame Seeds: Sunflower seeds
• Instead of Peanut Kernels: Roasted soy nuts
• Instead of Almonds: Cashews
• Instead of Cashew Nuts: Pistachios
• Instead of Chopped Almonds: Chopped walnuts
• Instead of Raisins: Sultanas
• Instead of Jaggery (Gur): Brown sugar
• Instead of Powdered Sugar: Icing sugar
• Instead of Ghee: Clarified butter
• Instead of Fresh Cream: Milk + butter
• Instead of Dry Ginger Powder (Sonth): Fresh ginger (different flavor)
• Instead of Nutmeg Powder: Mace
• Instead of Cardamom Powder: Whole cardamom pods, ground

Equipment Needed

• Large Mixing Bowl
• Kadhai or Deep Skillet
• Blender / Grinder
• Spatula or Wooden Spoon
• Measuring Cups and Spoons
• Plate or Tray for Cooling

Critical Steps — Do Not Skip

• Ensuring the moong dal is completely dry before roasting
• Roasting sesame, peanuts, and almonds without burning
• Grinding the roasted nuts and dal only briefly to keep a coarse texture
• Melting jaggery with ghee at moderate heat to avoid caramelization
• Binding the final mixture with melted ghee gradually

Chef Tips from the Video

• For extra fragrance, add a pinch of saffron soaked in warm milk to the final mixture.
• Use a kitchen scale for precise measurements, especially for ghee and jaggery.
• If you prefer a milder sweetness, use only jaggery or only powdered sugar.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 weeks.

Freezer: Freeze in a zip‑lock bag for up to 2 months; thaw at room temperature before serving.

Room temperature: In a cool, dry place, the laddus keep for about 2 months.

Make-Ahead Tips

• Roasted dal powder can be prepared a day ahead and stored in an airtight jar.
• Laddus stay soft for weeks; if they become hard, warm them briefly in a microwave before serving.

Frequently Asked Questions