How to make Dal Laddoo -

Laddoos made with dal and roasted nuts

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Split green gram skinless, Bengal gram

Cuisine : Indian

Course : Mithais

For more recipes related to Dal Laddoo checkout Moong Dal Payasam. You can also find more Mithais recipes like Chocolate Mango Modak Coconut Rabdi Dates and Rice Kheer Churma Laddoo - SK Khazana

Dal Laddoo

Dal Laddoo Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 0-5 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Dal Laddoo Recipe

  • Split green gram skinless soaked and drained 1/2 cup

  • Bengal gram soaked and drained 1/2 cup

  • Split black gram skinless (dhuli urad dal) soaked and drained 1/2 cup

  • Rice soaked and drained 1 cup

  • Jaggery (gur) grated 1 cup

  • Sesame seeds (black) 4 tablespoons

  • Coconut scraped 1/2 cup

  • Cashewnuts chopped 1/4 cup

  • Roasted peanuts crushed 1/4 cup

  • Green cardamom powder 1 teaspoon

  • Nutmeg powder a pinch


Step 1

Lightly roast moong dal, chana dal, urad dal and rice separately in a non-stick pan till light brown. Set aside to cool. Grind together the roasted dals and rice to make a fine powder.

Step 2

Cook jaggery and one cup water in a deep non stick pan, stirring till jaggery melts. Reduce heat and cook till it reaches one string consistency.

Step 3

Add the ground powder and mix well. Remove from heat. In another non-stick pan, lightly roast black sesame seeds and coconut. Add to the above mixture and mix well. Add cashewnuts, peanuts, cardamom powder and nutmeg powder. Mix well.

Step 4

Allow the mixture to cool a bit and divide into equal portions and shape into small laddoos. Store in an air tight containers when completely cooled.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.