Moong Dal Ladoo
Moong laddu is a dessert specially made during Navaratri, Ashtami, and Diwali as a prasad. In India, many desserts are made using ghee, which is not vegan. But my recipe of moong dal ladoo is vegan and gluten-free.
Servings: 4 people
Calories: 304kcal
Equipment
Instructions
- In a heavy bottom frying pan, roast moong dal over medium-low heat. Keep stir-frying till it’s light brown in color and becomes aromatic.1 cup moong dal
- Make sure to cook on low heat otherwise dal will not be toasted inside. This will take about 10 minutes. Remove from heat and transfer into a plate and let it cool to room temperature.
- Once the dal comes to room temperature, grind it to a fine powder.
- Then grind the organic sugar into a fine powder.½ cup sugar
- In a bowl mix roasted dal powder, sugar, cardamom powder. All the ingredients should be mixed well. Keep aside.2 cardamom
- Place a pan over medium heat and add the avocado oil, avocado oil should be warm, pour the warm oil over dal mixture and mix it well.¼ cup avocado oil
- Take 1- 2 tablespoons of mix in your palm and make them into balls. If the laddu is not holding shape, add more about 1 tablespoon of melted warm oil and mix well. Make laddus with the rest of the mixture.
- Store in an airtight container. The laddus will stay good for about two weeks.
Video
Notes
- Replace sugar with jaggery if required.
- Add more oil or warm plant-based milk to bind the ladoos
- I used avocado oil, you can use vegan ghee, corn oil, vegetable oil, or olive oil for this recipe.
Nutrition
Calories: 304kcal | Carbohydrates: 32g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Sodium: 15mg | Potassium: 11mg | Fiber: 5g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg