- 1 cup Moong Dal/Pesara Pappu
- 3/4 cup Semiya/Vermicelli
- 1/2 cup Poha/Flattened Rice
- 1/2 sp Elaichi Powder
- 1 1/4 cup Sugar Powder
- 4 tbsp Ghee
Dry roast moong dal in a kadai over medium heat until it turns brown in color, let it cool for a couple of mins, then grind the roasted dal into a coarse powder, remove to a bowl and keep aside.
Dry roast semiya over medium heat until it turns light brown in color, let it cool for a couple of mins, then grind the roasted vermicelli into powder and add it to moong dal powder.
Same pan add poha and dry roast on low heat for a couple of mins, let them cool and grind into powder, then transfer to above ground powders.
Add in powdered sugar, elaichi powder and mix all the powders together.
Heat ghee in a pan, once hot pour the hot ghee over the mixture and mix everything well.
Mix it very well with your hand and take small portions of this mixture and roll them into balls. Now Makara Sankranthi festival recipe moong dal laddu/semiya moong dal laddu/vermicelli pesara laddu are ready to serve, store them in an airtight container.