Try this healthy traditional Indian sweet packed with nutrients

Karuppayee keeps busy as a member of the child-protection committee in one of our programs in India. But, when she’s not advocating for kids in her community — preventing child marriage or child labour — she also enjoys making Moong dal ladoo, a classic, traditional Indian sweet.

The protein-rich balls are made using yellow moong dal, or split green gram, and are easy to make — with just five ingredients.

As a rich source of vitamin A, B, C and E, iron, calcium, potassium and fibre, the tasty treats have many health benefits. It’s helpful to children and adults alike in the communities where we work.

The snack can detoxify the body and benefit your metabolism and immune system. Not only that, the star moong bean is said to aid in weight loss since it’s rich in protein and fibre. It’s also believed to lower cholesterol, improve blood flow and help reduce high blood sugar.*

The ingredients for this recipe are readily available among the spices or in the international section at big-box grocery stores or at your local Indian/Sri Lankan or Chinese market.

Moong dal ladoo recipe

Ingredients

Moong dal-Pasi paruppu                                      250 grams

Natural unrefined cane sugar or jaggery           250 grams

Cardamom powder                                               1/4 tablespoon (optional)

Melted ghee (clarified butter)                             100 grams

Directions

1. Dry roast moong dal until you get a nice aroma of roasted moong dal and until it is golden brown in colour. After it cools, grind it into a fine flour.
2. Separate equal parts of sugar (or dry grind jaggery) and moong dal flour. (Moong dal flour: sugar – 1:1)
3. In a bowl, mix moong dal flour, sugar/jaggery and cardamom powder.
4. Add hot melted ghee little by little to the mixture until you can make it into balls.
5. Make equal sized balls, let them cool. 

Note: If you are preparing more than 250 grams of Moong dal, mix in the ghee slowly instead of pouring all 100 grams at once to ensure the ingredients combine together well. 

Tips

• Dry roast at low heat as moong dal burns easily.
• The ghee should be melted and kept in sealed container of hot water.
• Always warm the ghee mixture before mixing with the ladoo mixture. (Warm ghee helps shape the ladoo.)
• Grinding jaggery with moong flour releases moisture, making it easier to shape the ladoo.
• Split the ladoo into portions and add ghee in one portion at a time so the other portions don’t dry out.

Yield 15

To learn more about our work in India visit, childrenbelieveindia.org.

*Consult a physician before making any changes to your diet that may impact your health.

About Children Believe

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A member of ChildFund Alliance, Children Believe is part of a global network of child-focused development organizations working to create opportunities for children and youth, their families and communities. ChildFund helps nearly 23-million children and their families in 70 countries overcome poverty and underlying conditions that prevent children from achieving their full potential. We work to end violence against children; provide expertise in emergencies and disasters to ease the harmful impact on children and their communities; and engage children and youth to create lasting change and elevate their voices in decisions that affect their lives.