Mung Dal Laddu
  • 1 kg Mung dal flour (Yellow Dal)
  • 1 kg Sugar powdered
  • 150 gm Eatable Gum (Gund)
  • 75 gm Ghee for batter (Home made ghee is preferred)
  • 2-3 tb.spn. Ghee to moisten the wheat flour before cooking it.
  • 1& ½ cup of Hot Water or Milk
  • 6-7 tb.spn. Ghee to fry eatable gum (gund)
  • 100 gm Almond
  • Dry Ginger powder (Optional)
  • Take flour in a big plate (thali).
  • Add little milk or hot water & ghee alternatively into the flour & mix it properly & keep it as it is for at least 5-6 hours.
  • This will moisten it.
  • After 5-6 hours sieve the above flour & see that there are no lumps left.
  • Then take 6-7 tbsp of ghee & fry the gum.
  • Before it gets cold crush it into small granules or you can grind the raw gum into the powder.
  • Then take the above sieved flour in a broad pan.
  • Add ghee to such quantity, which will enable you to stir flour easily.
  • Stir it on low flame till it gets little brownish.
  • When the ghee starts leaving the batter & starts coming over the batter, taste it to check whether it is cooked properly or not.
  • It will no longer taste like the raw flour.
  • After the better gets ready, remove it from the stove & mix the gum powder quickly before batter gets cold.
  • Then let the batter gets little cold & add the sugar & stir it well.
  • At last add grated almond, you can also add dry ginger powder.
  • Make small laddus & serve it.
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