Moong Dal Ladoos

Wash dal in running water using a colander.

Dry it on a cotton cloth or kitchen towel immediately till completely dry.

I like to let it dry overnight as it is easier to roast when dry.

In a heavy bottom pan heat 2 tbsp of ghee and roast the dry at medium heat till its browned and crunchy.

Keep aside to cool.

After it is slightly cool, add the grated jaggery to it and mix well.

Grind it to a fine powder when completely cool.

In a small pan, take the rest of the 1 tbsp ghee and roast the cashews and raisins.

Add to the above mixture and shape them as ladoos.

Store at room temperature in air tight containers.