How to make Moong Bean Laddoo / Pachaipayaru Laddoo
You must have heard of Moong Dal Laddoo's. These on the other hand, are made from ground whole moong beans/pachai payaru maavu which is more nutritious, with a low glycemic index & is a high fiber alternative to the moong dal. Go ahead & try these healthy laddoos this festive season & make your family's health a priority while celebrating Diwali.
Ingredients for about 30 Laddoo's:1 cup pachai payaru maavu/whole moong dal flour/green gram flour (check notes*2)
1/2 cup kadalai maavu/besan/gram flour
1.5 cups fine sugar (check notes*1)
3/4th of a cup of ghee
Elaichi/Cardamom powder - 1/2 Tsp
Stove Top Method:
- Roast the flours (on the smallest/lowest flame possible) one by one in a little ghee, until it's aromatic, remove & set aside in a bowl.
- Add the elaichi powder & sugar to the flour mixture & mix.
- Divide the flour mixture into 4 portions. Take 1 portion of the flour mixture onto a smaller pan/bowl.
- Warm the ghee on the lowest setting & spoon a ladle full of ghee onto the smaller portion of the flour mixture, gently mix the ghee & flour, & make lemon sized balls while its still warm & set aside in a container. As you continue to make more balls, place them in a container.
- Make small batches - Repeat the process of adding ghee to each portion of the flour mixture until you are done with all the flour.
- Save in an air tight container & enjoy your nutritious snack. No refrigeration required (if you are using only ghee).
- If your sugar is not fine; using a dry mixer/blender - grind it into a fine powder & continue with the process of making laddoos.
- If using whole moong bean: Dry roast the green gram in a heavy bottom pan at low flame. Fry them till the green gram changes color and becomes aromatic. Allow it to cool down and grind into a fine powder using a dry blender/mixer. Grind, when they are still a little warm, don’t cool them completely. Sieve the powder, to remove any larger pieces of the bean & use only finely ground powder for the Laddoos.
- The amount ghee you want to use for the Laddoos can vary according to your choice. The more ghee you add, the more tastier & easier it'll be to shape the Laddoos. Please take care not to burn your fingers while mixing the ghee into the flour.
- If you make Ladoos with lesser quantity of ghee, it might be good for your waistline, but your Ladoos might crumble/break easily. You could reduce the ghee & sprinkle some milk to shape the Laddoos, if you are sure of using them up within a couple of days (under refrigeration).