Moong Dal Ladoos

1. 1

   Wash dal in running water using a colander.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Keep aside to cool.

6. 6

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

7. 7

   Grind it to a fine powder when completely cool.

8. 8

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

9. 9

   Add to the above mixture and shape them as ladoos.

10. 10

    Store at room temperature in air tight containers.

No additional tips available.