Mung laddoo with jaggery
Ingredients:
Mung beans: 2 cups
Jaggery : 1 cup
Ghee : 1/2 cup
Fennel seeds: 1 tsp (optional)
Cardamom : 3
Procedure:
Wash the mung thoroughly, dry them on a kitchen towel and roast them on a low flame until all the beans turn light brown in colour; none of them should be green.
Lightly roast the cardamoms and fennel seeds so that it gets powdered easily. Adding fennel seeds will help with the digestion of mung and also gives it a nice flavour, this can be omitted if you do not like the flavour.
Put the roasted spices along with the roasted mung and powder them using a spice grinding mixer jar.
Heat the jaggery in a pot just until it melts, do not let it boil. Then add ghee and allow it to cool slightly. (If you add the mung powder while the jaggery is hot the laddoos will turn hard)
When the jaggery is cooled down, add the mung bean powder and mix well.
Massage the mixture between your fingers until the jaggery is well incorporated. Add more ghee if the mixture doesn't hold together.
Take a small portion of the mixture and roll into lemon size balls. This will make around 20 laddoos.
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