Moong dal ladoo is an ideal Indian laddu recipe that can be made instantly without any fancy and easily available ingredients. These moong dal laddus are generally made during the festival season.
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Laddu recipes are very common all over India and are made for different occasions. This moong dal ladoo is solid and hard yet melts in your mouth.
Moong laddu is a dessert specially made during Navaratri, Ashtami, and Diwali as a prasad. In India, many desserts are made using ghee, which is not vegan. But my recipe for moong dal ladoo is vegan and gluten-free.
This ladoo is almost similar to besan ladoo. This protein ladoo is easy to make with just three ingredients moong dal or yellow lentil, sugar, and avocado oil. Moong dal laddus are the perfect snack for kids as well as for an adult.
Check out my badam laddo and rava ladoo recipe if you like Indian laddo recipes.
Ingredients
Yellow Moong Dal: I used split yellow moong dal for this ladoo recipe
Sugar: Use powdered sugar.
Avocado Oil: For the vegan version use any kind of oil like olive oil, avocado oil, and corn oil.
Cardamoms: Use cardamom powder. This will enhance the ladoo flavor.
Method
In a heavy bottom frying pan, roast moong dal over medium-low heat. Keep stir-frying till it’s light brown in color and becomes aromatic. Make sure to cook on low heat otherwise dal will not be toasted inside. This will take about 10 minutes. Remove from heat and transfer into a plate and let it cool to room temperature.
Once the dal comes to room temperature, grind it to a fine powder.
Then grind the organic sugar into a fine powder.
In a bowl mix roasted dal powder, sugar, cardamom powder. All the ingredients should be mixed well. Keep aside.
Place a pan over medium heat and add the avocado oil, avocado oil should be warm, pour the warm oil over the dal mixture and mix it well.
Take 1- 2 tablespoons of mix in your palm and make them into balls.
If the laddu is not holding shape, add more than 1 tablespoon of melted warm oil and mix well. Make laddus with the rest of the mixture.
Store in an airtight container. The laddus will stay good for about two weeks.
Tips and variations
- Replace sugar with jaggery if required.
- Add more oil or warm plant-based milk to bind the ladoos
- I used avocado oil, you can use vegan ghee, corn oil, vegetable oil, or olive oil for this recipe.
If this recipe interests you, look for similar recipes in my blog such as the
Badam ladoo, Peanut ladoo, Rava laddu
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📖 Recipe
Moong Dal Ladoo
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup moong dal
- ½ cup sugar
- 2 cardamom
- ¼ cup avocado oil
Instructions
- In a heavy bottom frying pan, roast moong dal over medium-low heat. Keep stir-frying till it’s light brown in color and becomes aromatic.1 cup moong dal
- Make sure to cook on low heat otherwise dal will not be toasted inside. This will take about 10 minutes. Remove from heat and transfer into a plate and let it cool to room temperature.
- Once the dal comes to room temperature, grind it to a fine powder.
- Then grind the organic sugar into a fine powder.½ cup sugar
- In a bowl mix roasted dal powder, sugar, cardamom powder. All the ingredients should be mixed well. Keep aside.2 cardamom
- Place a pan over medium heat and add the avocado oil, avocado oil should be warm, pour the warm oil over dal mixture and mix it well.¼ cup avocado oil
- Take 1- 2 tablespoons of mix in your palm and make them into balls. If the laddu is not holding shape, add more about 1 tablespoon of melted warm oil and mix well. Make laddus with the rest of the mixture.
- Store in an airtight container. The laddus will stay good for about two weeks.
Video
Notes
- Replace sugar with jaggery if required.
- Add more oil or warm plant-based milk to bind the ladoos
- I used avocado oil, you can use vegan ghee, corn oil, vegetable oil, or olive oil for this recipe.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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Rafeeda - The Big Sweet Tooth says
The laddoos look absolutely melt in the mouth, and even more interesting to make a very traditional dessert vegan by adding avocado oil...
Uma Raghupathi says
Thank you Rafeeda.
Archana says
Wow moong dal ladoos that too vegan. Wow never did think it was possible. Looks absolutely delicious and like besan ladoo.
Uma Raghupathi says
Thank you
Seema Sriram says
These moong dal all look perfect to get one off the plate. We make it a lot with amma and I am sure I had an endless supply of these. So glad yo see this recipe as I need to make some soon.
Jagruti's Cooking Odyssey says
These are so delicious, loving this vegan version too. Just curious how Avocado oil tastes like in Indian sweets?
Lata Lala says
The vegan and GF version of moong dal ladoo sounds interesting with avocado oil. Simple and quick to make without any fancy Ingredients this sounds perfect for upcoming festivities.
Priya Srinivasan says
Wow vegan moong laddo looks tempting! yes, totally agree that most of the indian sweets are laden with ghee! Such a protein rich dessert to enjoy during festivals! nice share
Pavani says
Love these protein packed ladoos Uma. They are so easy to make and thank you for sharing this delicious veganized recipe.
Sasmita Sahoo says
Moong Dal Ladoos look so perfect and have melt in mouth texture. love the fact that these are completely vegan . I just love these 😉
Mayuri Patel says
Easy to make laddu and that too using only moong dal. Its a must try recipe for the upcoming Diwali festival. Wondering if I can add nut powder too, to make it more festive.
Poonam bachhav says
Moong dal ladoo is a delectable protein rich dessert. Loved your vegan version using avocado oil.
Bless my food by Payal says
That sounds awesome that this is vegan Recipe otherwise you can't imagine indian sweets without ghee. Just handful of ingredients making a delish sweet.
Sandhya Nadkarni says
These mouth watering laddoos are tempting me. Perfect timing with the festivities now!
Love your pics too.