Moong dal-Pasi paruppu – 1/2 cup
nattu sakkarai -1/2 cup
Melted Ghee – 2-3 tbsp or as needed
Cardamom powder -1/4 tsp (optional)
Dry roast moong dal until you get a nice aroma of roasted moong dal. After it cools, grind it to a fine powder. Payatham Paruppu mavu/moong dal flour is ready now.
Take equal quantity of sugar (moong dal flour: sugar – 1:1). Dry grind nattu sakkarai to a fine powder.
In a bowl mix together, moong dal flour,nattu sakkarai and cardamom powder. Keep melted ghee in a bowl of hot water.
Add hot melted ghee little by little (I added less than 3 tbsp of ghee) to the mixture until you are able to make balls from the mixture. Make equal sized balls. Delicious and healthy moong dal laddu is ready.
This can be stored in an airtight container for 5-6 days. It will stay good if handled properly.
Note – If you want substitute nattu sakkarai with white refined sugar.
In case if you are preparing more than 1/2 cup, do not pour all the ghee to the flour, add warm ghee to a portion of a flour and make balls from the flour. Repeat the same process for the rest of the flour