Easy High Protein Moong Dal Laddu

If you’re looking for a high protein Indian sweet that’s nourishing, traditional, and made with clean ingredients, these Moong Dal Laddus are a must-try. Made with roasted mung bean dal, nuts, seeds, jaggery, and ghee, this recipe is deeply satisfying and naturally gluten free, with no refined sugar or flour needed.

These laddus are especially great for winters, as they’re warming, energy-boosting, and filling. At the same time, this recipe also includes simple tips to make them suitable for summer, so you can enjoy them all year round. They’re great for both kids and adults, making them perfect for families.

Let’s look at the main ingredients:

Moong Dal (Mung Bean Dal)

Moong dal is naturally rich in plant-based protein and is easy to digest when roasted well. In this recipe, it forms the base of the laddus and adds both structure and a nutty flavour.

Mixed Nuts & Seeds

A mix of nuts and seeds adds texture, richness, and essential fats. They also enhance the flavour and make these laddus more satisfying, especially for growing kids. Any nuts like almonds, cashews, walnuts work great. Seeds like pumpkin seeds, sunflower seeds, flaxseeds and melon seeds are great options to use too.

Jaggery

Jaggery provides natural sweetness along with minerals and depth of flavour. It pairs beautifully with moong dal and ghee, giving the laddus their traditional taste.

Ghee

Ghee helps bind the laddus while adding aroma and richness. It also helps enhance the flavours of roasted dal and spices.

Spices (Cardamom, Nutmeg & Black Pepper)

These warming spices improve flavour and digestion, making the laddus comforting and well-rounded.

Turmeric

A small amount of turmeric added to the ghee is warming, and it enhances aroma and complements the earthy flavours of the recipe.

Why You’ll Love These Moong Dal Laddus

• High in plant-based protein
• Sweetened with jaggery, no refined sugar, no flour
• Great winter snack for kids and adults
• Includes summer-friendly variation tips
• Made with simple Indian pantry ingredients
• Perfect for festivals, gifting, or meal prep

Why These Laddus Are Great for Winters

Moong dal, ghee, nuts, and jaggery are all considered warming foods, making these laddus ideal for colder months. They provide sustained energy, help keep you full, and work well as:

• A winter snack
• A school tiffin sweet for kids
• A post-meal dessert for adults

How to Make These Laddus Summer-Friendly

To enjoy these laddus in summer:

• Skip all the warm spices like nutmeg, black pepper and turmeric.
• Use Cardamom and dried edible rose petals. These are cooling in nature and also gives these laddus a very delicious flavour!

If you love making treats with Indian Flavours, you may like these recipes.

A link to my playlist with Laddu and Energy Ball recipes is also linked here.

These gluten free high protein Moong Dal Laddus are a beautiful example of how traditional Indian sweets can be both wholesome and delicious. Whether you make them for winter nourishment, kids’ snacks, or festive occasions, they’re sure to become a family favourite.

Easy Moong Dal Laddu

Serves: 15 laddus Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup (200g) - Moong Dal

1 cup (120g) - Nuts & Seeds

1/2 cup (75g) - Jaggery

4 Cardamom Pods

1/4 tsp - Nutmeg

1/4 tsp - Black Pepper

1/4 tsp - Turmeric

2 tbsp (20-30g) - Ghee

Instructions

1. Wash and drain the moong dal well. Let it rest for about 30 minutes to 1 hr.

2. Dry roast the moong dal stirring continuously, on medium heat until golden brown and aromatic. take it out on a plate and let it cool completely.

3. In the same pan, stirring continuously, dry roast the mixed nuts and seeds until lightly toasted. Cool completely.

4. Grind the roasted moong dal with cardamom, nutmeg, and black pepper into a slightly coarse powder.

5. Add the toasted nuts and seeds and grind again until finely ground.

6. Add powdered jaggery and pulse until evenly mixed. Transfer to a bowl.

7. Heat ghee in a small pan, add turmeric, and warm until aromatic.

8. Pour the warm ghee over the mixture and mix well.

9. Press the mixture between your fingers and shape into laddus.

10. Top each laddu with a melon seed.

Notes

• Toast the moon dal stirring continuously to roast them evenly. Otherwise they will roast unevenly and a few may burn and some may remain less roasted.
• Toast the nuts and seeds on low temperature as they burn more easily and take less time to cook. Add your nuts first, toast them for a few minutes, then add in the seeds.
• Grind moong dal to a consistency that you would like in the final laddu as they will not grind much once you add the nuts, seeds and jaggery.
• Add 1/2 tbsp - 1 tbsp extra ghee only if you are not able to form the laddus and the mixture is still. crumbly.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.