Vegan Amaranth, Dates and Almond Laddoo | How to make Vegan Amaranth, Dates and Almond Laddoo

By Donna George  |  13th Nov 2015  |  
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  • Vegan Amaranth, Dates and Almond Laddoo, How to make Vegan Amaranth, Dates and Almond Laddoo
Vegan Amaranth, Dates and Almond Laddooby Donna George
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    2

    People

25

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About Vegan Amaranth, Dates and Almond Laddoo Recipe

This recipe for Amaranth laddoo is nothing like the traditional one. It has only 3 main ingredients: amaranth, dates and almonds! It is soft and sticky with a little bit of bite from the amaranth and crunch from the almonds. I have used just dates for sweetening so it’s refined sugar free! It’s quick and easy to make and is a perfect dessert option especially for those who cannot consume much sugar, diabetics etc.

Vegan Amaranth, Dates and Almond Laddoo

Ingredients to make Vegan Amaranth, Dates and Almond Laddoo

  • 1/2 cup amaranth or Rajgira
  • 1/2 cup Good quality dates
  • Pinch of Powdered cardamom
  • 1 tsp coconut oil
  • 1/2 cup amaranth or Rajgira
  • 1/2 cup Good quality dates
  • Pinch of Powdered cardamom
  • 8 to 10 almonds; coarsely chopped
  • 8 to 10 almonds; powdered
  • 1 tsp coconut oil

How to make Vegan Amaranth, Dates and Almond Laddoo

  1. Place 1/2 cup amaranth and 1 1/2 cups of water in a pan. Bring it to a boil and let it simmer for 7-10 minutes. When the amaranth has absorbed a little bit of water and looks slightly cooked, add the finitely chopped dates. Keep covered.
  2. When the amaranth is cooked to the desired softness, add the cardamom powder and oil and cook it in medium heat for everything to come together with most water dried up. Add the chopped and powdered almonds; mix well and turn off the heat.
  3. Let the mixture cool completely. Grease your palms with a little bit of oil, take small bits of the sweet amaranth mixture, roll it between your palms to make little balls.
  4. It’ll be very soft and sticky so take care while handling it. Decorate them with small pieces of almonds. You can serve them right away or let them chill in the refrigerator for a couple of hours for all the flavors to develop well.

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