Traditional Indian (from Andra Pradesh and Tamil Nadu) cookies that are BOTH gluten free and vegan!! Plus really tasty. This was a great find for some of those parties where there are multiple people with food restrictions.
- 225 g moong dal
- 200 grams fresh grated coconut
- 225 g sugar
- pinch cardamom powder
- pinch turmeric (or saffron)
- Some cashews (maybe like 1/4 cup or to taste), chopped
- Soak beans a least an hour. Blend soaked beans to make a smooth paste. You’ll need to add some water.
- Cook bean paste in a pan by itself for a bit, then add everything else. Cook together ~10 min until no longer clings to sides of pan (or until you’re bored/think the beans are cooked through and it seems dough-like. Mine never stopped clinging).
- While still hot, spread batter 1.5 cm thick on damp cloth. Let cool then cut into shapes.
- Deep fry until browned (2-3 min at 350°F).