Dal Laddoo Recipe - Laddoos made with dal and roasted nuts

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Split green gram skinless (dhuli moong dal), Split Bengal gram (chana dal)

Cuisine : Andhra

Course : Mithais

Dal Laddoo

The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

Dal Laddoo Recipe - How to make Laddoos made with dal and roasted nuts


Prep Time : 0-5 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Medium


  • Split green gram skinless (dhuli moong dal) soaked and drained1/2 cup

  • Split Bengal gram (chana dal) soaked and drained1/2 cup

  • Split black gram skinless (dhuli urad dal) soaked and drained1/2 cup

  • Rice soaked and drained 1 cup

  • Jaggery (gur) grated 1 cup

  • Sesame seeds (black) 4 tablespoons

  • Coconut scraped 1/2 cup

  • Cashewnuts chopped 1/4 cup

  • Roasted peanuts crushed 1/4 cup

  • Green cardamom powder 1 teaspoon

  • Nutmeg powder a pinch


Step 1

Lightly roast moong dal, chana dal, urad dal and rice separately in a non-stick pan till light brown. Set aside to cool. Grind together the roasted dals and rice to make a fine powder.

Step 2

Cook jaggery and one cup water in a deep non stick pan, stirring till jaggery melts. Reduce heat and cook till it reaches one string consistency.

Step 3

Add the ground powder and mix well. Remove from heat. In another non-stick pan, lightly roast black sesame seeds and coconut. Add to the above mixture and mix well. Add cashewnuts, peanuts, cardamom powder and nutmeg powder. Mix well.

Step 4

Allow the mixture to cool a bit and divide into equal portions and shape into small laddoos. Store in an air tight containers when completely cooled.