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.