Moong dal halwa and burfi are a childhood favorite. This delicacy made from yellow lentils usually uses a good amount of clarified butter to get that authentic taste. I must tell you its real taste is completely lip smacking! OMG! My mouth has started to water again at the mere thought of it.
But since I am a health freak and keep a watch on my calorie and fat intake, I decided to alter the original recipe. I hope you remember I have shared moong dal halwa burfi previously - which also uses less ghee.
But this time it was different- I decided to steam the lentil!! Was I disappointed ? Well, initially I thought it may not be a hit, but I was wrong - the delicacy tasted even better the next day - just like boondi ladoo. Can you imagine?
I have seen my mother in law make moong halwa without a drop of ghee or oil. But somehow I did not like that taste!! Opps sorry my dear MIL - who is a diabetic and has stopped eating sweets altogether, but made it instantly upon my request . Love you bau (bau in Odiya means mother).
Here is my take on this traditional delicacy - steamed moong ladoo with oatmeal.
Okay enough of self talk! I am indulging too much in self talk these days..uuffff sorry!
Let's come back to the moong ladoo recipe:
Ingredients to make moong ladoo steamed
1 cup - moong dal (yellow lentils) - or you can use homemade moong atta --follow the above video to make moong atta at home..it's super easy
2 tbsp-oats (oat powder)
1 tbsp- ghee (clarified butter)
1/2 cup- milk
1/2 cup water
Gur (jaggery) or sugar - 2 tbsp or more depending on your taste
Almond powder-1/2 cup (I used almond meal)
How to make steamed moong ladoo Procedure
Soak moong dal for 3-4 hours.
- Grind with little water.
- Steam the batter for 10 minutes or little longer.
- I used my idli steamer for this.
- Take a nonstick pan.
- Add ghee.
- Add a few slivered almonds.
- Pour the steamed moong dal. I powdered the steamed moong idlis when they were hot.
- Roast on a low flame. This will take some time.
- Meanwhile, take milk and water in a pan.
- Add elaichi and sugar or gur. I used gur powder.
- Keep it on high flame. Let it thicken little.
- I did not follow any thread consistency.
- When the moong dal is still roasting, add oat powder and almond meal/powder.
- Mix well and keep stirring.
- Once roasted, pour the milk-water-gur mixture and keep stirring until everything gathers in the center.
- Keep stirring until the dough loses little moisture and does not feel sticky.
- Turn off the flame.
- Roll into balls. But do not burn your hands.
- Enjoy steamed, healthy moong dal ladoos.
- I must tell you these ladoos tasted even better the next day - just like boondi ladoo.
- I'm loving it.
- Here's my moong dal halwa burfi recipe that uses little ghee.
- You may want to try chana dal burfi - again a healthier version.