Looking for Urad Dal Ladoo recipes on Indian cooking blogs, there were many recipes that look great, but I really didn’t want to use large amounts of sugar and ghee. So I tried to adapt the recipe to put the less amount of sugar and ghee possible, and added some milk (I used almond milk) to make these lentils balls hold together without too much fat and sugar. And it worked! They certainly don’t taste like ‘real’ ladoo, but they definitely do the trick as a healthy snack!
I bought the lentils at my neighboorhood’s Pakistani mini-market. This is how they looked like, but I guess you could also use other varieties of lentils (preferably other light-colored lentils with a neutral taste):
I roasted the lentils in a pan till they turned golden-brown.
I ground the roasted lentils in a mixer. I melted the ghee with the sugar and crushed cashews and added the lentil flour and then the milk. I pressed the mixture in my hands to give it a round shape.