This recipe I learnt from my favorite Marathi cookbook, "Annapoorna" which I recieved as a gift at the age of 12 years. It is absolutely tattered now. What I realize is the great influence it had on my cooking. Some of the recipes I make may not be exactly from that book just like this one as now I don't even need to refer the book. I make the laddoos for my little nephew, Pranav who simply loves them.
1/2 kg Green lentils split
1/2 kg powder sugar
5-6 cardamons powdered
1 cup ghee
Dry Roast the Green lentils in a kadhai. Leave it to cool completely. Once cooled powder it to fineness in a dry grinder. Next heat ghee in the kadhai add the powdered green lentils and roast on simmmer till the rawness vanishes. Be careful not to burn the mix. Don't leave the roasting till you are done. It takes about 20 mins for the measures mentioned here. Then add the powder sugar while still on the heat and mix well. Remove from heat immediately else the sugar will char. Let it cool a bit so that it is easy to shape the laddoo. Just before you make the laddoo add the cardamom powder and mix well. Shape the balls real smooth. Relish the goodness of the green laddoo.
Ashwini made laddoos with the dehusked moog dal check out her version.