Wednesday, 26 December 2012

Moongke Healthy Laddu (Mugache Poustik Ladu)

Usually these laddus made from skinned split green gram flour, but I used here with skin split & add some additional ingredients to increase nutrition value of laddus. And I found these tastier than our regular moong laddus. These don’t stick in our mouth like regular laddus.

These laddus are suitable for fasting. These laddus are very good for pregnant women and new moms. In cold weather you can eat these laddus to get more energy.

  • Split green gram with skin (chilkewali moong dal)- 250 gm 
  • Powdered sugar- 100 to 125 gm (as per your taste) 
  • Clarified butter (desi ghee)- 125 gm 
  • Almond powder- ¼ cup 
  • Dry date powder- ¼ cup 
  • Edible Gum (Dink)- 2 tbsp 
  • Black raisins- ¼ cup 
  • Nutmeg Powder: ½ tsp 
  • Cardamom Powder: 1 tsp 

  • Dry roast moong dal in thick bottomed wok until golden brown or until u feel aroma smell of dal. Let it cool. Grind this dal into powder. 
  • Fry the gum in small amount of ghee, it will fluff up fast into white balls. Pound this gum into a coarse powder and keep aside. 
  • Sieve the powdered sugar to removing lumps. 
  • Mix green gram flour and ghee over a low heat in a non stick or heavy bottom pan/kadhai and constantly keep stirring to avoid lumps. 
  • When it releases an appetizing smell remove it from the heat and allow cooling. 
  • Add powdered sugar and reaming all ingredients to the gram flour and mix thoroughly. 
  • Now form small size balls of the mixture. 
  • Ladoos are ready to be served. 

  • Don't add ghee at a time. 
  • The gum cooks very quickly so when frying add very little at a time. Make sure that the gum does not burn or become dark brown. 
  • Almond powder and dry dates powder are also easily available in market. But you may make them at home.

मुगाचे पौष्टीक लाडू

  • सालवाली मुगाची डाळ- २५० ग्रॅम 
  • पिठीसाखर- १०० ते १२५ ग्रॅम (तुम्हांला कितपत गोड आवडत त्याप्रमाणात )
  • साजूक तूप- १२५ ग्रॅम 
  • बदाम पूड- १/४ कप (साधारण अर्धी वाटी )
  • खारीक पूड- १/४ कप (साधारण अर्धी वाटी )
  • डिंक- २ टेबलस्पून 
  • काळ्या मनुका- १/४ कप (साधारण अर्धी वाटी )
  • जायफळ पूड- १/२ टीस्पून 
  • वेलची पूड- १ टीस्पून
कृती :
  • सालवाली मुगाची डाळ खमंग गुलाबी रंगावर भाजून घ्यावी. थंड झाल्यावर मिक्सरवर दळावी. 
  • डिंक थोड्याश्या तूपात फुलवून (तळून ) घ्यावा. मिक्सरवर दळून घ्यावा. 
  • पिठीसाखारेतील गुठळ्या मोडून, ती चाळून घ्यावी.
  • एका जाड बुडाच्या भांड्यात/कढईत किंव्हा नॉन-स्टिक प्यानमध्ये गरजेप्रमाणे तूप घेऊन मुगाचे पीठ खमंग वास येईपर्यंत मध्यम ते मंद आचेवर ( जसे बेसन लाडू साठी बेसन भाजतो तसे ) भाजावे. सतत हलवावे अन्यथा खालून जळण्याची भिती असते.
  • थंड झाल्यावर चवीप्रमाणे पिठीसाखर इतर सर्व पदार्थ त्यात मिसळून लाडू बांधावेत.


Anonymous said...

I search many websites but i got this receipe here only.I tried it. It tests very good.

Anonymous said...

Its really tasty....It came out well..thank you for the wonderful recipe..

something from heart said...

Nice recipe!! I will surely try this. Traditionaly they use yellow moong dal. Its whole yellow moong. Its with skin but different variety not the green ones. Coz the green skin is little bitter in taste. But these days its hard to get those special yellow whole moong

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