Rarely do I use to prepare Mung dal/Paasiparuppu/Split Greengram laddu, but one of my friend suggested me to prepare Mung Bean/Paasipayaru/Whole GreenLentil Laddu which her grandma prepares very often, because of its packed health benefits. I too tried out, and it was a very delicious and I am glad that my kids loved it a lot. Let me share one of the healthiest recipe with you all for this Diwali/Deepavali. Let us move on to the recipe…
Do check out my other Diwali/Deepavali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and other laddu recipes in this link: https://madraasi.com/recipes/snacks/.
- Mung Bean / Whole Green Lentil / Paasi Payaru – 1 cup
- Sugar – ¾ cup
- Ghee/Clarified butter – ¼ cup
- Cardamom powder – ½ tsp
- Cashew nuts – 5 nos
- Almonds/Badams – 5 nos
- Salt – ¼ tsp
- Dry roast whole green lentil/paasi payaru/mung bean, until nice aroma comes out or until it starts turning brown in colour.
- Blend cashew nuts and badam to a coarse powder and keep it aside.
- Blend sugar to a fine powder.
- Blend the roasted whole green lentil/paasi payaru to a fine powder and keep it aside.
- Sieve the ground green lentil and transfer to a bowl.
- Add in the powder sugar, powdered cashew nuts and almond mixture and cardamom powder. Mix all these together.
- Heat ghee/clarified butter in a kadai, pour it to the flour mixture and mix it with the spoon.
- When the heat comes down, mix it well with your hands and grease your palm with ghee and start rolling small quantity of flour to balls (laddus).
Store it in an air-tight container, so that it stays fresh for a week time.