firstly, in a pan dry roast 1 cup moong dal on low flame.

roast for 15-20 minutes or until moong dal turns golden and aromatic.

cool completely and blend to a fine powder.

transfer the moong dal powder into kadai.

add ¼ cup ghee and roast on low flame.

continue to roast for 10 minutes or until the mixture turns golden brown.

transfer to a bowl and cool slightly.

now prepare powdered sugar by blending ½ cup sugar and 3 pods cardamom.

transfer the powdered sugar over the mixture and mix well.

crumble an mix well making a moist flour.

now prepare a ball sized ladoo and garnish with pistachios.

finally, enjoy moong dal ladoo or store in an airtight container and serve for 2 weeks.