It is Diwali time and that means it is time for home made sweets. I like to bring in some spice to the sweets, it adds a nice balance and takes the monotony out. Balance is the essence of life, and this is true with the environment and with our food. So ginger is the balance for this laddu inspired by two traditional sweets/snacks, one from the north of India and one from the south, Besan laddu and Avalose unda. The almond butter gives it a nutty taste, and the ginger and cardamom elevates it to a different level. So try it out for Diwali, it is vegan, dairy-free, gluten-free and as always quick'n'healthy :-)
- Homemade almond butter - 1 cup (recipe here)
- Unrefined coconut palm sugar - 1 cup
- Channa dal - 1 cup
- Fresh ginger root - 2-3 inch long *
- Cardamom - 5-6 skin removed
- Powder the channa dal using a dry blender. Heat a pan on medium heat and dry roast the channa dal powder till it turns slightly golden. Keep stirring taking care not to burn the powder.
- Powder coconut sugar with cardamom and ginger.
- Mix everything together either using your hands or using food processor.
- Starting making truffle sized balls or laddus. If you feel the mix is not holding together, you can warm the mix in a pan. Make balls while the mx is still warm. This will also help you make the smooth balls.
- This makes around 24 laddus.
* Note: If you are planning to store these laddus for a while, you might want to use dried ginger. Since I make these in small batches and share it with friends and family to be consumed immediately, fresh ginger works just fine.