Whole Green Moong Laddu / Green Gram Jaggery Laddu / Pesara Sunnundalu
Print ThisIngredients
- 1 cup Whole Moong/Green Gram/Pesalu
- 1 cup powdered Jaggery
- 3 Elaichi Pods
- 3 sp chopped Dry Fruits
- 3 tbsp Ghee
Instructions
Dry roast whole green moong/pesalu in a kadhai over medium heat until it turns brown in color, then transfer to a bowl and let it cool down for a couple of mins.
Once cooled grind them into a coarse powder along with elaichi pods, remove to a bowl and keep aside.
Heat ghee in a pan, once the ghee is melted add ground moong powder to it and fry until it gives a nice aroma, stirring continuously. Then add chopped dry fruits and mix well. Turn off the flame and let leave for 2 mins until warm.
Now add powdered jaggery and mix with hand thoroughly. Take small portion of the mixture and shape into a small lemon sized ball. Do the same with the remaining moong mixture.
Now festival recipe whole moong laddu/green moong jaggery laddu is ready to serve. You can store the green gram laddu in an airtight container and use it within a week.
