Moong Dal Laddoo Cookies
Ingredients
- 1 cup split and husked moong dal
- 1/2 cup ground rolled oats or whole-wheat flour
- 1/4 cup softened butter
- 1/2 teaspoon ground cardamom
- 1/2 cup powdered jaggery or as needed
- Milk, a couple of tablespoons or as needed
Preparation
Roast moong dal until fragrant and moderately coloured. Let it cool and grind to as fine as possible using your dry grinding mixer jar. A little grainy like fine semolina is okay.
Cream the butter with jaggery and 2 tablespoons of milk until fluffy.
Add the dry ingredients with a pinch of salt and mix well until combined. Add more milk as needed.
Rest the mixture for 30 minutes.
While it’s resting, preheat your oven to 170°C.
Check the cookie mixture; it may need more milk. Add a tablespoon at a time until the dough comes together and is not crumbly.
Shape into balls, press down with palms, and bake on a lined tray for 11-14 minutes.
Note: Baking time may vary; 14 minutes was used here, but adjust to avoid drying out.
Let cool to room temperature and store in an airtight container.
Tastes best when freshly baked.
