Wash and soak moong dal in enough water to cover for about 3-4 hours.
Once soaked, drain the dal and dry it with the kitchen towel for a couple of times until all the moisture is gone.
Heat a heavy bottom pan and add the dal to it. Dry roast the dal on low heat until slightly golden in color and a roasted aroma comes out from the pan.
Cool the roasted dal and then grind into the powder using a coffee grinder.
Transfer the powdered dal into a mixing bowl. Add the powdered sugar, cardamom, and ghee and mix well.
Make small lemon sized balls from the mixture and store in airtight container.
Serve and enjoy.
Notes
Dry the dal completely before roasting.If the mixture seems dry add a tablespoon of milk to make the ladoos.Store the ladoo in an airtight jar and they stay fresh for a week.