1 cup urad dal (split black lentils)
1 cup moong dal
1 3/4 cup sugar
3/4 cup water
pinch of saffron
1 teaspoon cardamom powder
1/4 cup sunflower seeds (you can use pine nuts, broken cashews, slivered almonds)
2 tablespoons ghee (or more - as required)
In a karahi roast the urad dal till it becomes a nice golden color and fragnant. be careful to do so on medium low flame as you do not want burnt dal. Remove it into a plate. Now dry roast the moong dal untill it gets into a nice golden color. Remove it into a plate and let it cool. In the same karahi, dry roast the sunflower seeds or any nuts that you are using.
Grind both the dals in a mixer untill they are a fairly fine powder. Mix both the powders along with the cardamom powder and keep aside.
In a saucepan, add the sugar and water along with the saffron and let it boil untill you get a one strand consistency - you can check this with your fingers (be careful as its very hot) or with a spatula.
Add the ground dal mixture into the sugar syrup along with the nuts and mix well untill there are no lumps. let it stand for about 5 minutes or untill it gets a bit cool so that you can roll the laddoos. When you roll the ladddoos add a raising to each. If the mixture becomes too dry, you can add teaspoon of ghee to get it a little softer.
Store in an airtight container.
This laddoo can be made only with urad dal or only wit moong dal too.