Chana Dal Laddu

To keep your Chana Dal Laddu fresh, store them in an airtight container at room temperature for up to a week. If you want to extend their shelf life, you can refrigerate them for up to two weeks. Just make sure to bring them to room temperature before serving for the best taste.

Yes, you can make Chana Dal Laddu vegan by substituting ghee with coconut oil or any other plant-based oil. Additionally, ensure that the jaggery you use is vegan-friendly, as some jaggery may be processed with animal products.

Chana Dal Laddu pairs wonderfully with a cup of masala chai or coffee. For a festive occasion, you can serve it alongside other Indian sweets like Gulab Jamun or Barfi to create a delightful dessert platter.

To make Chana Dal Laddu, start by roasting 1 cup of chana dal in a pan until golden brown. Once cooled, grind it into a fine powder. In another pan, heat 1 tbsp of ghee and melt 1 cup of jaggery. Mix in the ground chana dal and 1 tsp of cardamom powder, followed by 1 cup of grated coconut. Combine everything well, let it cool slightly, and then shape the mixture into small round balls.

Yes, you can substitute jaggery with other sweeteners like brown sugar, coconut sugar, or maple syrup. However, keep in mind that the flavor and texture may vary slightly, so adjust the quantity to taste and ensure the sweetener dissolves well during cooking.