You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
Making this Healthy Granola as a part of Vegetarian Old Age Diet it struck me that it’s a great snack for the not so old too!
What am I talking about? Well, we at Blogging Marathon are back with our Mega Marathon, yes for this month we will be bombarding you with themes of our choice in the #Cooking Carnival. I have chosen Vegetarian Old Age Diet. So be prepared to hear me rant about how you need to break up your meal, eat well and include enough nutrients in your diet.
As you age your body does still need the vitamins, proteins, minerals, fluids and carbohydrates. Though your assimilation of the same may not be good you need it! Break up your diet in small meals that take care of your body needs.
You can read more about needs in old age here.
I did say yesterday
- Stepping out? Carry a small and healthy snack with you. Can be a banana or the energy bars that I will be writing about later this month. This way you will avoid eating out.
So here is the promised energy bars/ granola that I copied from here.
Granola ~ Vegetarian Old Age Diet
Stepping out? Carry a small and healthy snack with you. Can be a banana or the energy bars.This way you will avoid eating out.
- Preparation time: 70 minutes
- Cook time: 0 minutes
- Total Time: 70 minutes
- Serves: 8
- 1 cup Nuts (I used walnuts, almonds, cashew nuts)
- 1 cup Dried fruit (I used a mixture of cranberry, figs)
- 1 cup Dates, pitted (12-15 whole)
- Roasting the nuts gives the nuts a nice nutty flavour hence I roasted the nuts in a kadhai/wok till fragrant and golden. Cool before using.
- Add all the nuts and dried fruits in a food processor. Pulse a few times to coarsely crush the nuts.
- Add the dates and pulse again. Separate the dates if they clump together.
- Process continuously for 30 seconds.
- By now the ingredients all crumb-sized pieces.
- Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.
- Continue processing for another 1 to 2 minutes, until the ingredients clump together and gather into a ball.
- Transfer the ball to a greased butter paper and press with your hands or cover with the butter paper and roll out with a rolling pin into a thick rectangle and chill.
- Wrap and chill for at least an hour or overnight.
- Unwrap the chilled dough and transfer to a cutting board. Cut into 8 large bars or 16 small squares, as desired. Wrap each bar in plastic wrap.
- Store the bars in the fridge for several weeks or in the freezer for up to 3 months or freezer and will be firm, but chewy
- Room-temperature bars are perfectly fine to eat and softer than the fridge stored ones.
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