Wishing all my readers a happy Navarathri!
Green gram / whole moong is very nutritious and loved by everyone at our home. When I found the whole moong flour at my regular organic stores, I was excited to try my hand at using it in my regular cooking. While thinking of utilising it, idea of preparing laddu came to my mind and I immediately tried my best by using my Besan laddu recipe as a base and it did turn out super delicious with its earthy flavour. Everyone gave a thumbs up at home and liked it .
So, I am sharing the recipe with you all.
Ingredients:
Green gram flour/ whole Moong flour – 3 cups
Sugar – 2 ¼ cups
Ghee – 1 ¼ cup
Dry fruits – 1 cup
Cardamom powder – 1 teaspoon
Method:
-Chop dry fruits. I normally use half cup of cashew bits and half cup of slivered Almond bits.
-Dry roast almond and cashew bits and keep aside.
-Powder sugar and keep aside.
-Take one thick bottomed wok, roast green gram flour in very low temperature.
-When it is a little hot, start adding ghee little by little during the roasting process.
-Do not add or pour all the ghee at one go. It will not help to roast evenly, and it will form a muddy consistency, and will affect it in even roasting.
– I took exactly 20 minutes over a small flame.
-After it roasts and you’ve added all the ghee, mixture becomes very runny and colour will turn greenish brown.
-At this time, your house will filled with roasted flour’s aroma. This is the time you should switch off the gas and leave this mixture to cool completely.
-It will take anywhere between 30 to 40 minutes.
-Now add powdered sugar, cardamom powder and roasted dry fruits and mix everything properly.
-Now start using your hand and mix it once and start making small roundels by taking little mixture at a time.
-At this time, you will feel that the laddus are a little wet and glossy and shining.
-Arrange these over a clean, dry platter. After some time (one hour) laddu’s will be dry and glossy texture will vanish.
-Store it in a dry container and enjoy with your family.