Happy Lohri everyone! Another year, another Indian harvest festival. Happy Sankranti, Uttarayan, Pongal and other variations as well. 🙂 And another delicious veganized Ladoo.
An Indian festival means a few more words about dairy. Because of the enormous demand for dairy in sweets, everyday food and increasing costs, the sweet shops in India these days use shampoo and oil concoctions and call it milk. Any dairy intense sweet bought during a festival, most likely highly polluted and carcinogenic.
Ghee(clarified butter) is an important element in a lot of Indian desserts and a lot of time people are surprised when I tell them it is not vegan. Ghee is made from butter, made from milk. Ghee is not Vegan. Nor is paneer, milk powder, malai, cheese and pretty much every Indian sweet. It takes about 28 lbs of milk to make just 1 lb ghee. Ghee is easily replaced by coconut oil or cocoa butter in most sweets.
In this Laddu, the fat is provided by the coconut flakes. You can add a bit more coconut oil for a softer, richer version. You can shape the dough into balls or press into a pan and cut up squares and call it a Burfi (bar).
For Glutenfree version, use brown rice flour. The burfi/balls wont be as crumbly as in the pictures, since brown rice flour has smaller granules than semolina, but it works out just fine.
For more Vegan Indian Dessert recipes see here. or here .
Step by step:
Roast the Semolina.
Add cashew and coconut oil mix well and roast for a minute.
Add coconut flour and roast for another minute.
Add sugar syrup. Mix into a lumpy mixture. Sorry, no picture of the lumpy mix. The dough is like a soft cookie dough.
Cool the lumpy dough and make balls or squares.
- 1/2 cup Semolina flour or Brown rice flour for Glutenfree
- 1/2 cup Coconut flakes dried
- 1 Tablespoon Coconut oil optional. Omit to make Oilfree
- 2 Tablespoons chopped cashew pieces optional. Omit to make nutfree
- a pinch of salt
- 1/2 cup ground raw sugar or use jaggery powder
- 3 Tablespoons water
- 1/8-1/4 teaspoon cardamom powder depends on how much you love cardamom:
- In a large pan, dry roast the semolina on medium-low heat for 6-8 minutes until the color changes and it gets fragrant.
- Using a blender/processor, blend the coconut flakes to make coarse coconut flour.
- Add the blended coconut, coconut oil, salt and cashew pieces to the pan. Mix well and roast for 2 minutes.
- (Coconut oil and cashew pieces can be left out to make nut free and oilfree)
- Meanwhile, in another pan, make the sugar syrup.
Add all syrup ingredients and bring to a boil over medium heat. Continue to cook at medium low until one thread consistency- 230 to 235 degrees F / 110ºc.(a few minutes).
- Add the hot sugar syrup to the roasting dry ingredients and mix well to form a lumpy mixture. (Best results when both contents are hot)
- Take off heat. Cool for 2-3 minutes and form balls - Ladoo. Spray a little water if the mixture is too crumbly.
- Or Press immediately into parchment lined or greased baking pan to make Burfi. (I used an 8 by 4 inch pan.) The mixture gets too crumbly as it cools. So shape when still warm-hot. Handle carefully.
- Cut into squares when still warm. The bars will harden as they cool.
- Break into pieces when cool. Store in airtight container for upto a week.
You can make Coconut laddoo and burfi with just Coconut and no grain. Use 1 cup coconut flakes, grind them into coarse flour. Roast for 2-3 minutes with cashews and coconut oil. Add the sugar syrup and press onto parchment.
Nutritional values based on one serving
This Laddoo is being shared at Ricki’s wellness weekend, slightly indulgent Tuesdays,
Meat is easily associated with a direct death, but dairy always slips out from under the kill radar. I am often told about the almost none dairy consumption everyone does in everyday life. Maybe a half a cup of milk. What we don’t realize however, is the other forms in which we end up consuming a load of dairy..
Every tadka in ghee, every ghee filled sweet, every rich creamy paneer curry, every daal with makhan(butter/cream), every sandwich/pizza with cheese, every breakfast fried in butter, every buttercream layered cake, every tea/coffee with milk, and more.
Here is a video with mostly words about a life of a dairy cow. Please watch and share.