1 kg moongdal ( green ) ½ kg pure ghee 1 ¼ kg sugar 20 g cardamom powder 1/2 teaspoon edible camphor powder ( pachchakarpooram ) Water as required 200 g cashew nuts
200g raisins ( optional )
Method
1, Using a pinch of ghee , roast the moongdal till golden. Allow to cool. Grind the dal to a smooth powder. Set aside.
2, In a bowl, mix the cardamom powder and edible camphor powder with little water. Blend well.
3, In a shallow pan , add the sugar to this mixture and bring to a boil, till it reaches a syrup- like consistency. Gently , add in the moong – dal powder and ghee and keep stirring continuously.
4,Remove from heat only after the mix is well blended. Set aside for a few minutes.
5, While it is lukewarm, take fistfuls of the powder and pat into laddoo shaped balls.
6, Stick a few pieces of cashew nuts and raisins ( if using ) on each piece.
7, Allow the laddoos to cool and harden for a few hours.
8,These laddoos can be stored in an airtight container for upto a week.
Serves : 4
Time required : 1 ½ hours
Ingredients
1 kg moongdal ( green )
½ kg pure ghee
1 ¼ kg sugar
20 g cardamom powder
1/2 teaspoon edible camphor powder ( pachchakarpooram )
Water as required
200 g cashew nuts
Method
1, Using a pinch of ghee , roast the moongdal till golden. Allow to cool. Grind the dal to a smooth powder. Set aside.
2, In a bowl, mix the cardamom powder and edible camphor powder with little water. Blend well.
3, In a shallow pan , add the sugar to this mixture and bring to a boil, till it reaches a syrup- like consistency. Gently , add in the moong – dal powder and ghee and keep stirring continuously.
4,Remove from heat only after the mix is well blended. Set aside for a few minutes.
5, While it is lukewarm, take fistfuls of the powder and pat into laddoo shaped balls.
6, Stick a few pieces of cashew nuts and raisins ( if using ) on each piece.
7, Allow the laddoos to cool and harden for a few hours.
8,These laddoos can be stored in an airtight container for upto a week.