10 May Millet Mung Laddu
Millet Mung Laddu is the best gluten free sweet. Millets, Mung dal and nuts make this a nutritious laddu. Added to it, this is a no ghee, no oil, no sugar, no dairy recipe.
Laddu is a popular Indian sweet. No Indian festivals or religious occasions is complete without it. The name originates from the Sanskrit word Lattika. India has many varieties of laddu. Bundi laddu, Moti chur laddu, besan laddu, Rawa laddo………. you name it. It is favourite with many. In South Indian weddings and other important functions, laddus play a major role. More so because they are easy to serve.
In North India, moti chur laddu is the favourite. It melts in your mouth. Making moti chur laddu is an art. True to its name, the laddu has small orange motis (pearls) adorning it.
But mostly, if not all require sugar. I avoid white refined sugar. I have already posted why I do not use white sugar.
hence in this Millet Mung Laddu I have avoided sugar. It is easy to make, healthy and delicious recipe. It makes a nutritious snack for kids’ lunch box. This can be kept for a week outside and for a month if stored in refrigerator.
You can check for more dairy free gluten free desserts using millets here
Millet Mung Laddu
- 3/4 cup Foxtail millet flour (Thinai)
- ½ cup whole green mung dal (pachai payaru)
- ¼ cup each Cashew, almond and walnuts
- 1 tsp cardamom powder
- 1 cup cane sugar / brown sugar / jaggery powder
- ½ cup Date syrup (approximately)
- Dry roast mung dal, millet flour and nuts separately till they give nice aroma.
- Grind dal into as fine powder as possible
- Grind nuts to a course powder
- In a vessel, mix all powders, jaggery powder and cardamom powder.
- Add date syrup little at a time so that the flours bind well. You may or may not require 1/2 cup.
- Mix well and make into laddus.
- Roll in desiccated coconut (optional)
- 1 cup seedless dates
- 2 cups water
- cook till dates become soft.
- Cool, grind and strain the mixture.
- Boil the liquid till it becomes thick if the liquid is too thin.