Moong Dal Ladoo

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1 cup moong dal (split skinned mung lentils)

¾ cup sugar ( (prefer organic, or ½ cup ball jaggery grated))

4 green cardamom

6 to 7 tablespoons ghee ((use more if needed))

20 split cashews ((or 10 whole, split and broken if required))

15 raisins ((optional))

Dry roast moong dal on a medium to low heat until it turns crunchy and roasted well.
The dal also turns aromatic and changes to deep golden color. Moong dal should not have even little raw taste.
Add the cardamoms to the hot dal to bring out the flavors. Cool this completely.
Add them to a grinder jar and make a fine powder but not smooth like flour. Your ladoos will stick to your mouth if you make the flour too fine and smooth. Transfer this to a bowl.
Powder sugar in the same jar. Set aside.
Heat a pan with ghee. Set aside 2 tablespoons to a small bowl for later. Fry the cashews until golden. If using raisins add them too and fry until they turn plump.
Switch off the heat. Add sugar and flour. Mix well and allow the mixture to cool down for a minute.
Take small portions of this mixture to your hands and begin to press down with your fingers to form balls.
If your mixture doesn't bind well, add the ghee we set aside and mix well.
Cool moong dal ladoo completely and store in a air tight jar at room temperature.