LadooRecipes_Moong, Rava, Churma,Basen, Coconut


Click To Expand



Featured post on IndiBlogger, the biggest community of Indian Bloggers

img_20171102_103118MOONG DAL LADDU

soaking  time   3 to 4 hours

time     prep  cook total

30      30    60

serve  for prasad

author : Chhaya kulkarni

cuisine  : Indian

food type :  ladoo’s


Moong dal * 1 bowl [green ]

food type :  ladoo’s


Moong dal * 1 bowl [green ]

sugar powder  *   1 bowl

cashew nuts   *  1/2 bowl [pieces]

raisins      *   25

grated coconut *    1/2 bowl

cardamom  powder  * 1teaspoon

ghee            *    1/2 bowl

PROCEDURE  *  1] First soak the moong dal in a hot water by washing with clean water.

2] Keep it for 3 to 4 hours, now remove water from it,

3]grind it in the mixture or in a blender

4] Now take readily all remaining ingredients.

5]Bake the ground dal in the pan until it becomes crunchy

6]or it should get brown colour.

7] Now add ghee in it & again bake it for a while.

8]Add sugar powder, grated coconut, pieces of cashew nuts, raisins,

cardamom powder etc.

Method o Make it: Soak the Moong dal for 3 to 4 hours

: Grind it in the mixture

: Bake it with ghee till brown colour appears.

: Add all ingredients

: Mix it properly


This slideshow requires JavaScript.

  •     NOTE  *   Making  Moong dal laddu with this process is very hard & time-consuming process. We must have to take ground flour of dal instead of soaked dal so that it can make easily & becomes smooth as well as tasty. As we can bake flour with ghee silently & easily. It can remain for so many days nicely.
  •  Moong dal increases white blood cells so it acts as a
  • protector of a body.If we will make khamang dal of moong it never bring any acidity problem. So, many doctors advise us to eat Moong dal to be away from acidity.
  • If we will use small size baked dal for khichadi as well as for subji it gives us a very nice taste.
  • time   prep   cook total20       10     30 INGREDIENTS   *Waste &dry chappati’s  * 3 to 4sugar powder             * 1  bowlgrated coconut            *  1 bowlraisins                        *    15cashew nuts                 *     5 to 6

cardamom powder             *   1 tab

ghee                               *     2 tab 

PROCEDURE   * . Make the chappati’s crunchy by baking on the gas, it can break easily, keep it to cool.  Grind the chappati’s into the mixture well,  add ghee, grated coconut, raisins, cashew nuts, cardamom powder etc.Mix it well, Try to bind laddu, if you can’t bind with this ingredients add 1 or 2 tablespoon milk

  • Mix it properly with the help of a spoon .
  •     Instead of powder sugar, we can use jaggery also.

while binding keep pressure on the material in the hand, turn your hands clockwise to make it properly.



MIN     10             30            10          50


Rava *  2 bowl

ghee * 1 bowl

sugar  * 1 bowl

water  * 1&1/2 bowl

cardamom powder *  2 teaspoon

Raisins *    10 t0 15

cashew nut #   7 to 8 [chopped]

milk  *   1 cup


: Bake the Rava with ghee till khamang aroma comes,

: Now take the sugar in another pot add given water to it.

: Keep it on the gas, After some time remove impurities of sugar with the spoon, Make syrup thick as like liquid gum, pour one drop of syrup into the water if it is floated on the water then  off the gas,

: Now add 2 tabs  of ghee in syrup, spread 1 bowl water as like fluorescence,

add baked Rava, chopped cashew nut, raisins, Cardamom powder etc into it. stir it well wait  half an hour it will automatically get condensed to make the laddu

unnamed (29)

This laddu gives cool & fulfil feeling while eating.

TIME       Prep           cook      to make          total

10 min       20min         10 min       40

Serve  for 4


Basen flour: 250 gm

sugar powder: 250 gm

Ghee: 250 gm

Elaichai powder:     1 tab spoon

raisins: 15 to 20

 PROCEDURE  For Crispy Basen Ladoo 

Take   250 gm chana dal, bake it khaman till red colour appears.

Grind it into a fine powder.

Now take the basen flour in the pan for baking.unnamed (29)

Bake it slowly on slow gas now add ghee in it & again bake it till faint brown colour appears.

Keep baking continuously till aroma smell comes at home. If we can’t understand it is baked or not show to the senior lady in your home.

Add sugar powder & cardamom powder, after a while makes its laddu. Keep raisins on it to decorate it.

Images for it


grated coconut: 1/2 kg

sugar: 1/4 lg

ghee: 20 gm

milk cream: 1 small bowl

Skutt              :    2 bowls

jaggary: grated   small 1 bowl

cardamom: 5 to 6

almonds: 4 to 5

cashew nuts: 4 to 5

milk: 1 cup

PROCEDURE: Keep the pan on the gas, pour ghee to it.

Add grated coconut to it & fry it for a while.

Add  Skutt, cream,  & stir it well.

Cook, it still it condense well

Keep it to cool

Add Jelibe colour to it

Make it’s Lunnamed (1)addu


One Comment

  1. dpranita583 says:

    This is marriage season in India so be ready to make it now.

    Liked by 1 person

Comments are closed.