Besan Laddoo--three variations

What are festivities without the sweet smell of roasted besan ?
Besan laddoos have been a festival favorite.  when I turned vegan, oil was used to make them.
But with wholefood, oil is out.  so how do I relish these wonders?
My friend Mayavi from My Pure Path, showed me just how.

Have tweaked her original recipe to form two other variations.  I wanted to make a variant that can be stored without the refrigerator.
 Recipe I


Ingredients:
1 cup chana dal
1 cup grated coconut
1/2 cup minced deseeded dates
1/2 cup powdered dry dates.
2 tsp cardamom powder
8 to 10 almonds thinly sliced.

Method.
Roast the chana dal, till golden and sweet aroma starts coming out.

Grind into a coarse powder and keep aside.

Blend the dates. slowly add in the fresh coconut.
 

 Add the powdered dry dates and the cardamom.

 slowly add in the ground chana dal.  Lastly, add in the sliced almonds.

Blend all of them well and shape into laddoos.
These laddoos have to be refrigerated.

Recipe II 

Ingredients:
1 cup chana dal
1 cup desiccated coconut powder
1 cup minced deseeded dates
2 tsp cardamom powder
8 to 10 almonds thinly sliced.

Method.
same as above.








These laddoos can stay without refrigeration for about 10 days when stored in a cool dry place.

Recipe III

Ingredients:
1 cup besan powder
1 cup desiccated coconut powder
1/2 cup minced deseeded dates
1/2 cup powdered dry dates.
2 tsp cardamom powder
8 to 10 almonds coarsely ground.  Follow the instructions above.
These laddoos too stay without refrigeration for about ten days.

There! You are all set for diwali!