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.
Wash and soak moong dal in 2 cups water for 4 to 6 hours.
Drain all the water from the soaked dal. I left it in the colander for 30 minutes.
Grind the moong dal to a smooth paste without adding any water.
Set aside.
Making the Sugar Syrup
In a heavy bottomed vessel, over a medium flame, heat the sugar and water together till the sugar melts.
Turn off the heat.
Add saffron and cardamom powder.
Mix well, cover, and set aside.
Making the Muger Mithai | Bengali Moong Dal Laddu
In a kadhai, over medium flame, melt the ghee.
Add the moong dal paste.
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.
When the dal paste is fried, add the crumbled mava and cashew pieces.
Mix well.
Now add the sugar syrup and cook till the syrup is absorbed.
Transfer the sweetened, cooked moong dal into a plate and let it cool to room temperature.
Start rolling into laddus.
Garnish the laddus with pista slivers.
Enjoy!
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.
Keyword Bengali Moong Dal Laddu, Muger Mithai
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!