Step-by-Step Instructions

1. 1.Roast Moong Dal

   Take 1 cup of washed and dried moong dal in a pan. Roast it on a low-medium flame, stirring continuously, until it turns light brown and you get a nice aroma. Ensure the dal is cooked through but not burnt. This process takes about 5-7 minutes. Once roasted, let it cool completely.

2. 2.Grind Ingredients

   Transfer the cooled roasted moong dal to a mixer grinder. Grind it to a fine powder. Then, add 3/4 cup of jaggery powder and 1 tsp of cardamom powder to the same mixer. Grind again until all ingredients are well combined and form a fine, uniform powder.

3. 3.Prepare Ghee and Cashews

   In a small pan, heat 1/3 cup (80ml) of ghee. Do not boil the ghee, just heat it until it's melted and hot. Add 2 tablespoons of finely chopped cashews to the hot ghee and lightly fry them until they turn slightly golden. Remove from heat.

4. 4.Mix the Ladoo Mixture

   Transfer the ground moong dal-jaggery mixture to a plate. Gradually add the hot ghee with cashews to the powder. Mix well using a spoon first, as the ghee will be hot. Ensure the ghee is evenly distributed throughout the powder. Once it's cool enough to touch, mix thoroughly with your hands.

5. 5.Form Ladoos

   Take small portions of the mixture and press firmly with your hands to form smooth, round ladoos of equal size. If the mixture crumbles, press harder or add a tiny bit more warm ghee if absolutely necessary (but avoid making it too soft). Garnish with rose petals or pistachios if desired.