Maalaadu
15 minutes
to prep
5 minutes
to cook
20 servings
South Indian
About this Recipe
Region:
South Indian
Maalaadu is a South Indian dessert or sweet that happens to also contain protein from the lentils.
Recipe and photo courtesy Uma and Sharanya Krishna Prasad
Ingredients
1 cup roasted Bengal Gram (roasted and split chickpeas labeled as Chana Dalia in the Indian store)
¾ cup Sugar
¼ cup Vegan Butter
½ teaspoon Cardamom powder
8 Cashews broken into small pieces
Instructions
- Powder the Bengal Gram in a high-powered blender until it becomes a fine flour. Set aside.
- Powder the sugar and cardamom together in a high-powered blender until it becomes a fine powder.
- Sieve the powders together to ensure there are no lumps or large pieces, and to combine the ingredients thoroughly.
- Melt the vegan butter and fry the cashew pieces until browned.
- In a large mixing bowl, combine the powder and the melted vegan butter with cashews and mix well until the mixture resembles a pastry crust mixture.
- Shape the mixture into lime-sized balls and arrange on a plate.
- If you are unable to keep the mixture together and the balls feel like they will fall apart easily, add more melted butter to help them stick better.
- These can be stored in the refrigerator for up to 10 days.
