Break the cashews and almonds in to pieces and keep them aside.

In a cooking pan add split green gram lentils(moong dal) and dry roast them in medium heat with constant stirring. The lentils slightly change color and become aromatic, put off the flame then.

Take sugar and de-seeded cardamoms in a mixer / blender and powder them finely. Sieve this powdered sugar in to a wide bowl that removes uneven bites if any.

Similary powder the roasted moong dal too and sieve it in to the same bowl.

Next fry the broken cashews, almonds and raisins in a tea spoon of ghee and transfer this to the bowl containing laddu mix. Combine everything well with your fingers. Meanwhile heat ghee in a seasoning pan till it melts and warms up. Then pour ghee little by little to the laddu mix and roll it in to laddu by pressing firm with your hand.

An easy sweet moong dal laddu is ready to devour.

Ensure the lentils are evenly roasted and you must be constantly stirring them to avoid getting burnt.

You can powder the sugar coarsely too if you prefer biting nice crunch when eating the laddu.

Ghee should be added in parts and then rolled in to ball instead of pouring all at once.