In a pan add in the moong dal, Dry Roast in a low flame.
Roast until the colour changes slightly golden and the moong dal turn crunchy. Switch off the flame and allow it to cool down , Transfer it to a blender and then add in the roasted moong dal, Cardamom pods and Jaggery.
Blend everything together to form a nice powder. Transfer it to a vessel. Heat ghee in a pan to this add in the cashew nuts and roast until golden brown.
Add the ghee long with the nuts to the powdered moong dal, jaggery mixture, When it is of bearable heat pinch in a small portion of the dough and shape it to form ladoo. Continue this to all the dough. Moong Dal Ladoo is now ready to be served.
Serve as an after-meal dessert.
Garnish with your favourite nuts.
Jaggery can be replaced by Sugar, Country sugar or Coconut Sugar.
As we are using jaggery the ladoos tend to become hard after two days and hence finish it as soon as possible.
The entire recipe takes less than 30 mins, So it is a perfect gifting option and perfect to prepare in the last minute for Diwali.