MOONG DHAL LADDU
Time to reveal the secret ingredient given my Anu Kolan. She gave me moong dhall and jiggery. Usually I make payasam , but this time I tried this laddu, it was yum and protein rich and iron. Since I used organic jaggery it is dark.
INGREDIENTS
Moong dhall - 1 cup
Jaggery - 1cup (I used Organic)
Elachi powder - one pinch
Cashew - few
Ghee - 4 to 5 tbsps.
METHOD
Heat one tea spoon of ghee in a pan and roast the moong dhall.
Grate the jaggery. Ground the moong dhall to powder.
Mix powder and jaggery and cashew and ghee.
Make laddu out of it.
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2 comments:
Wonderful recipe. Although I am based in Perth, where I am the proprietor of All Seasons Catering a local catering company, I spent much time in India and still experiment with Eastern cuisine. I will caertainly give this recipe a try - not for my customers but for me!!!
G'day one word? YUM and congrats on completing this months' challenge too!
Cheers! Joanne
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