Muger Mithai | Bengali Moong Dal Laddu
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.
Ingredients
- 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
Instructions
Preparing the Moong Dal Paste
- 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.