Mugachey Laadu(Moong key Laddu/ Sweet Mung Balls)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 136.6
- Total Fat: 5.2 g
- Cholesterol: 8.8 mg
- Sodium: 1.1 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 2.1 g
- Protein: 2.3 g
View full nutritional breakdown of Mugachey Laadu(Moong key Laddu/ Sweet Mung Balls) calories by ingredient
Introduction
This is another popular traditional Marathi Sweet.My Mother and Grandmothers always kept these ready to serve any one who may pay a visit.A fresh batch would be made as soon as the earlier one got over.These are nutritious and keep for a month or two on the shelf in an airtight jar. This is another popular traditional Marathi Sweet.My Mother and Grandmothers always kept these ready to serve any one who may pay a visit.A fresh batch would be made as soon as the earlier one got over.These are nutritious and keep for a month or two on the shelf in an airtight jar.Number of Servings: 50
Ingredients
-
1kg.Yellow Mung Dal
500gms--750gms. Cane Sugar(according to taste)
OR
500gms.--750gms.Splenda no calorie Sweetner(as per taste)(Zero/Natura)
200gms.Clarified Butter(Ghee)
100gms.Almonds
100gms.Pistachioes
100gms.Raisins
2tsps.Cardamom Powder
0.75tsp.Nutmeg Powder
Directions
PREPARATION
Pick and clean the Dal.Wash and dry overinght between the folds of any clean,washed Cotton Cloth.Next day afternoon gather the washed and dried Dal in a container.Dry roast the Dal in a wok till golden brown and fragrant.Let cool and then grind to a Powder.This Powder should not be too coarse or too fine---just should be of medium consistency.
If Granulated powder the Sugar. If fine leave it be.
Melt the Ghee.
Sliver the Almonds and Pistachioes and remove any stems from the Raisins.Mix together and keep aside.
METHOD
In a large Mixing Bowl keep the roasted Dal Powder,slivered Almonds and Pistachioes.Also add the Raisins and the Cardamom and Nutmeg powders and mix thoroughly.
Beat the Powdered Sugar with the melted Ghee till light and fluffy.Gradually add the Dal Powder mix to it till all the mix is absorbed. Bind together fistfuls of this Mix to form even sized Balls.
If the Mixture is too dry add a little more melted Ghee to wet it and then bind to form Balls.Cover with a Muslin Cloth and keep for 2-3 hours at room temprature to set.
Place these Laddus in an airtight Tupperware container and serve as and ahen required.The number of Laddus will vary according to the size.I make medium sized 50-60 balls.
Number of Servings: 50
Recipe submitted by SparkPeople user KOMAL53.
Pick and clean the Dal.Wash and dry overinght between the folds of any clean,washed Cotton Cloth.Next day afternoon gather the washed and dried Dal in a container.Dry roast the Dal in a wok till golden brown and fragrant.Let cool and then grind to a Powder.This Powder should not be too coarse or too fine---just should be of medium consistency.
If Granulated powder the Sugar. If fine leave it be.
Melt the Ghee.
Sliver the Almonds and Pistachioes and remove any stems from the Raisins.Mix together and keep aside.
METHOD
In a large Mixing Bowl keep the roasted Dal Powder,slivered Almonds and Pistachioes.Also add the Raisins and the Cardamom and Nutmeg powders and mix thoroughly.
Beat the Powdered Sugar with the melted Ghee till light and fluffy.Gradually add the Dal Powder mix to it till all the mix is absorbed. Bind together fistfuls of this Mix to form even sized Balls.
If the Mixture is too dry add a little more melted Ghee to wet it and then bind to form Balls.Cover with a Muslin Cloth and keep for 2-3 hours at room temprature to set.
Place these Laddus in an airtight Tupperware container and serve as and ahen required.The number of Laddus will vary according to the size.I make medium sized 50-60 balls.
Number of Servings: 50
Recipe submitted by SparkPeople user KOMAL53.