This is an Indian sweet recipe, which is known by different names in all over India. It is known as ‘Hesarittina unde” in karnataka. Basically, it is a kannada word, combination of  two words. Hesaru means moong, hittu means flour (hesarittu) and unde means ladoo. Amongest all types of  ladoos, this is the most healthy and tasty one. This is a very old traditional dish. My grand mother used to prepare this dish regularly in a traditional way using whole green gram (moong/hesaru). The procedure was very lengthy and time consuming. I have little bit modified the procedure, I am  using moong dal and jaggery to prepare this dish. Both are rich in protiens, fiber and iron. You will be happy to know that the procedure for preparing these ladoos is very simple. You need not worry about the consistency of  the syrup. Initially, If you spend 15-20 minutes for preparation of flour, then it can be prepared instantly. Enjoy preparing these delicious ladoos.  


  • Hesaru bele (Moong dal/Split green gram) – 1 Kg (around 5 cups)
  • Bella (Jaggery/Gud) – 1 Kg (It is better if you use organic bella)
  • cardamom (Elaichi/Yelakki) – 15 in number (round 5 grams)
  • Ghee (clarified butter) – 250 grams
  • Cashew nuts – 50 grams
  • Raisins(Dry grapes) – 50 grams
  • You can use any other dry fruits of your liking. It can be prepared without using dry fruits as well. It will be as tastier as with dry fruits.


  • Roast moong dal in a pan on medium flame, until they get golden brown colour and start leaving aroma. Remove pan from heat and rest it to cool.
  • Machine grind it to a fine powder(atta) in a flour mill. Store it in a dry bottle.
  • Crush the jaggery into powder and store it in a bottle.
  • Crush cashewnuts into small pieces and keep it in a bowl.
  • Make fine powder of cardamom.
  • There is a method of preparing cardamom powder which is very simple.


  • Place small frying pan on medium heat and pour 25 grams of whole  cardamom in to it. Roast them until they start expanding in size and splitting. Allow them to cool for 10 minutes. Make fine powder of them (with skin) and store it in a bottle. You can use it instantly whenever you prepare sweets. It gives a pleasant aroma to the dish. You need not use any artificial essence available in the market.

It is better to prepare a small quantity for the first time.  If  it comes out successfully, then you can try for bigger quantity. I am going to show you the preparation for 4 – 5  ladoos.

  • Place a frying pan (kadhai) on medium heat. Pour 4 table spoon ghee in it, after 1 minute add 1/2 cup of crushed jaggery to it. Stir it continuously until jaggery melts and mix well with ghee. It may take 3-4 minutes. Take off the pan from heat.
  • Soon after taking off from heat, add 1/2 tea spoon cardamom powder and dry fruits to it and mix it well.
  • Immediately after mixing it, add 1 cup of moong dal flour (atta) by spreading it all over the jaggery syrap (chasni/paak). Mix it well so that all ingredients  should mix together.
  • If mixture becomes dry, there is no need to worry. Add 1 tea spoon of warm milk to it and mix it with hands, the mixture will become soft to bind the ladoos.
  • Or, if mixture becomes too smooth, you can add little more flour to it and mix it, it will be ready to bind the ladoos.
  • Take a little quantity of mixture in hand, clump hands with mixture to tighten it. Slowly using inner palm, rotate it to make small balls.
  • Your tasty and delecious Hesarittina undee is ready to eat. You can serve it hot or store it in a bottle more than 1 month.
  • If you serve it hot without  binding ladoos, it looks and tastes like fresh khawa (khoya/mawa).






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