How to make Stuffed Moong Dal Laddoo -

Chilkewali moong dal laddoos enriched with cashewnuts and almonds and further stuffed with gulkand and dried rose petals is so scrumptious that you will want to make them all through the year and not just during festivals

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split green gram with skin (chilkewali moong dal) (छिलके वाली मूंगदाल), Cashewnuts (काजू)

Cuisine : Indian

Course : Mithais

Stuffed Moong Dal Laddoo

Stuffed Moong Dal Laddoo Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Stuffed Moong Dal Laddoo Recipe

  • Split green gram with skin (chilkewali moong dal) 4 cups

  • Cashewnuts 12-15

  • Almonds 12-15

  • Ghee 1 cup

  • Condensed milk 1/4 cup

  • Green cardamom powder 1/4 teaspoon

  • Powdered sugar 2 cups

  • Candied rose petals (gulkand) 1/4 cup

  • Dried rose petals crushed 2 tablespoons


Step 1

Put split green gram with skin into a mixer jar, grind into a coarse powder and transfer into a mixing bowl. Coarsely grind cashewnuts and almonds and transfer into another bowl.

Step 2

Melt ghee in a non-stick kadai, add green gram powder and sauté for 10-15 minutes or till fragrant. Addcondensed milkand cook,on low heat, stirring continuously,for 5-10 minutes. Add cardamom powder and cashewnut-almond powder, mix well, take the kadai off the heat and set aside to cool.

Step 3

When the mixture cools slightly, add powdered sugar and mix well with your hands.

Step 4

Mix gulkand and dried rose petals in a small bowl.

Step 5

Divide thedal mixture into 16 equal portions and roll into balls. Flatten each ball in your palm, place a portion of gulkand mixture in the centre and shape it back into a ball ensuring that the stuffing is completely enclosed.

Step 6

Serve or store in an airtight container when completely cooled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.