Powdered Jaggery : 1 cup
Melted Ghee : 1/2 cup
Dry roast the whole moong dal on a medium flame until it changes color. When color changes and nice aroma appears, switch off the heat and allow it to cool. Grind the roasted whole moong dal into a coarse or fine powder. Add the powdered jaggery and grind again. Transfer the mixture into a bowl and add the warm melted ghee and mix very well. Shape the mixture into small round balls. Store in a airtight container.
Other Names : Pesara Sunni, Pesala Laddoo, Moong Dal Laddu