Hesarunde/ Moong Ladoo

his year our Festival season stretched well into the holiday season and the new year because Mom is here :) She made some delectable Hesarunde last week, we gobbled it up in no time. Yes!! the good news is that I was able to eat it. It is very much allowed during post partum period.
I will ask mom to make an extra batch next week.. I am craving for good food like never before, not even during my pregnancy.


We will need,

Split moon dal powder 1 C
Sugar 3/4 C to 1 C coarsely ground (Burra Sugar)
Almond roasted and chopped
Saffron
Ghee (melted) as needed

Method

• Toast split moong dal on low flame till fragrant and golden in colour. Set it aside to cool.
• Grind it into a smooth powder. Back home they do it on "Beso Kallu" or a stone mill (Two hefty stones sandwiched and used to crush grains etc) which adds to the flavor of the moong. (The heat generate by the blenders/grinders motors causes the essential oils to evaporate and therefore reduces taste) But then all of us do not have the "Beso Kallu"and therefore got to do with coffee grinders etc.
  
• Mix sugar and the roasted moong powder, crushed saffron, roasted and chopped almonds (substitute cashew nuts if you like).
• Pour a tablespoon of ghee at the edge of the mixture, work it into lime sized balls. Continue with the ghee a table spoon at a time and work the remaining mixture into balls/ ladoos.
  

Enjoy!!
This is my entry to the MLLA 19th helping hosted at simple Indian food, started by Susan .