Moong Dal Laddus
Air-roasted split moong dal ground with nuts and bound together with medjool dates, with no ghee, no sugar, and no deep frying.
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Equipment I Used
The COSORI Air Fryer is what I air-fry this in.
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The Laddu Your Kitchen Has Been Missing
Why Dal Laddus Fall Apart or Taste Off
Under-roasted dal is the most common reason these laddus taste flat and slightly starchy. It needs to be genuinely golden and fragrant, not just warm. Air fry at 160°C and check at 12 minutes: it should smell toasty and look lightly coloured. If you’re not sure, give it two more minutes. You can barely over-roast it, but you can very easily under-roast it, and that raw flavour stays with the laddus all the way through.
Medjool dates vary a lot, some are very soft and sticky, others are firmer and drier. If yours are particularly moist, start with 6 and add more as needed rather than putting all 8 in at once. The mixture should feel like soft dough that holds its shape when you press it in your palm. Not like a sticky paste you can’t roll. Too many dates and the mixture is too wet to shape cleanly.
Shaping them and eating immediately, without refrigerating, means they fall apart at room temperature, especially in a warm kitchen. The 30 minutes in the fridge is not optional; it’s what firms them up into proper, hold-in-your-hand laddus. They keep well for up to a week and actually get better after the first day as the flavours settle into each other.
Firm, Toasty, and Deeply Satisfying
Method
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Spread moong dal in the air fryer basket. Air fry at 160°C for 12–15 minutes, shaking halfway, until fragrant and lightly golden.
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Allow the roasted dal to cool completely.
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Blend the cooled dal and mixed nuts together into a coarse flour.
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Add pitted dates and cardamom to the blender. Pulse until the mixture clumps together.
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Taste the mixture. If it is too dry to hold shape, add a teaspoon of ghee.
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Shape into 12 compact balls. Refrigerate for 30 minutes to firm up before serving.
You Might Also Need
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