Muger Mithai | Bengali Moong Dal Laddu

Today I present Muger Mithai or a Bengali Moong Dal Laddu for the Foodie Monday Blog Hop theme of Festive Recipes.

Bengali Moong Dal Laddu | Muger Mithai
Bengali Moong Dal Laddu | Muger Mithai

I chose this recipe for a special reason; today is Raksha Bandhan and yesterday was Friendship Day. So, I wanted a sweet that was celebrate both my sibling and my friends. First, since this is a blog hop, I chose to make a sweet that learnt about from one of my blogger friends, Jayeeta Basu. We became friends through our blogs and she did one of the earliest guest posts on my blog; Radha Ballavi with Cholar Dal.

When she posted the recipe for Muger Mithai, I was fascinated because to me it was like Moong Dal Halwa as a laddu. I have been wanting to make it ever since I read about it. Raksha Bandhan seemed the best time to try it because one of brother’s favouritest desserts is Moong Dal Halwa, especially the one offered as Prasadam at ISKCON. So I knew he would love this Muger Mithai, which is a close cousin.

So without much ado, I present to you this wonderful recipe for a Bengali Moong Dal Laddu. It is rich, it is delicious, it is not too sweet, and just perfect for any festive occasion. Also, because it is shaped as a laddu it is easy to serve and eat in small portions.

Thank you, Jayeeta, for this wonderful recipe. Anand, I hope you do love it.

Do visit Jayeeta’s blog Cooking Delight for delicious Bengali recipes!

How to Make Muger Mithai | Bengali Moong Dal Laddu

Muger Mithai | Bengali Moong Dal Laddu
Prep Time
4 hrs
Cook Time
40 mins
Total Time
4 hrs 40 mins

I learnt this recipe for Muger Mithai from my blogger friend Jayeeta Chatterjee. I absolutely love it as it is like delectable Moong Dal Halwa in a laddu form.

Course: Dessert
Cuisine: Bengali, Indian
Servings: 16 Laddus
Author: Aruna
  • 150 gms Dhuli Moong Dal
  • 150 gms Sugar
  • 100 gms Ghee Original recipe used 150 gms
  • 100 gms Mawa
  • 8-10 Whole Cashews
  • 1 Pinch Saffron Strands
  • 1/4 tsp Cardamom Powder
  • 1/3 Cup Water
  • Pistachio Slivers for Garnish
Preparing the Moong Dal Paste
  1. Wash and soak moong dal in 2 cups water for 4 to 6 hours.

  2. Drain all the water from the soaked dal. I left it in the colander for 30 minutes.

  3. Grind the moong dal to a smooth paste without adding any water.

  4. Set aside.

Making the Sugar Syrup
  1. In a heavy bottomed vessel, over a medium flame, heat the sugar and water together till the sugar melts.

  2. Turn off the heat.

  3. Add saffron and cardamom powder.

  4. Mix well, cover, and set aside.

Making the Muger Mithai | Bengali Moong Dal Laddu
  1. In a kadhai, over medium flame, melt the ghee.

  2. Add the moong dal paste.

  3. Fry the moong dal paste in the ghee till the raw taste disappears. It took me about 20 minutes. Stir constantly because the paste has a tendency to stick to the bottom and burn.

  4. When the dal paste is fried, add the crumbled mava and cashew pieces.  

  5. Mix well.

  6. Now add the sugar syrup and cook till the syrup is absorbed.

  7. Transfer the sweetened, cooked moong dal into a plate and let it cool to room temperature.

  8. Start rolling into laddus.

  9. Garnish the laddus with pista slivers.

  10. Enjoy!

Recipe Notes
  • You need to fry the Moong Dal paste well in ghee on a medium flame so as not to have a raw taste. It needs patience but do persist.


Moong Dal Laddu | Muger Mithai
Moong Dal Laddu | Muger Mithai

Do you want to see other festive recipes that my fellow Foodie Monday Bloghop bloggers have shared? Hop over to our Facebook page by clicking on the logo.

Pesara Sunni Undalu | Andhra Style Moong Dal Laddu

I have been lazy and lax about blogging in recent times and I am hoping to remedy that now. I am using the upcoming Telugu New Year celebrations on Ugadi (March 28, 2017) to give me the impetus. 🙂 My first post in this series is Pesara Sunni Undalu.

Pesara Sunni Undalu | Andhra Moong Dal Laddu
Pesara Sunni Undalu | Andhra Moong Dal Laddu

Pesara Sunni Undalu are Moong Dal Laddus made in Andhra Pradesh for festive occasions. On Ugadi, there a lot of goodies to savour but it always helps to have laddus on hand to cater to unexpected demand or those in-between-meals hunger pangs. (Though given how much we eat at the festive meal, hunger should be at bay for a few days. 😉 )

I have already posted the recipe for Minapa Sunni Undalu (Udad Dal Laddu) and so this year I thought of making Pesara Sunni Undalu. These laddus are very easy to make, need only 3 commonly found ingredients and can be stored for a few days. As a result, you can make them in advance of the Ugadi (or Diwali) celebrations.

The best part about these Moong Dal Laddus is that they are protein-rich, what with all the Moong Dal and Ghee in them.

How to Make Pesara Sunni Undalu | Andhra Moong Dal Laddu

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

Pesara Sunni Undalu are Moong Dal Laddus made in Andhra Pradesh for festive occasions like Diwali and Ugadi. These are very easy to make and have a shelf-life of a few days. So make these protein-rich goodies in advance and enjoy the festivities. 

Course: Dessert
Cuisine: Andhra Recipes, Indian
Servings: 8 Laddus
Author: Aruna
  • 200 Gms Pesara Pappu, Moong Dal
  • 100 Gms Powdered Sugar
  • 50 Gms Ghee
  • 6 Cardamom Pods
Making the Moong Dal Powder
  1. Over a medium flame, heat a non-stick pan.

  2. Add the Pesara Pappu to the warm pan.

  3. Dry roast the Pesara Pappu till it turns golden brown. Mix constantly while roasting.

  4. Transfer the sauteed dal into a plate and let cool to room temperature.

  5. As the dal is cooling, peel the cardamom.

  6. Add the cardamom seeds and cooled Moong Dal to a grinder.

  7. Grind to a fine powder. It will still be a touch coarse at the end.

Making the Pesara Sunni Undalu
  1. Mix together the powdered Moong Dal and sugar.

  2. Melt the ghee and add to the powder.

  3. Mix well.

  4. Divide the mix into 8 portions.

  5. Shape each portion into a round laddu by pressing it between your palm and fingers.

  6. Store the Pesara Sunni Undalu in an air-tight container. 

Recipe Notes
  • You can use a touch less ghee (about 35 gms) to get drier Moong Dal Laddus.