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.
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.
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.
In a bowl mix roasted dal powder, sugar, cardamom powder. All the ingredients should be mixed well. Keep aside.
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.
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.
The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.