My trial with egg free baking or simply baking for that matter started with Indira's Banana Carrot Cake recipe about 2 years ago. Ever since I have baked a lot, but even now I can remember how good I felt that day when the cake turned out perfect. Actually I even remember the dress I was wearing that day. Yes, I was so crazy in love with baking. The success of that baking experiment kindled my interest for baking, especially egg free baking. I owe it to 2 other recipes too; Sunitha's Cumin Cookies and Pravs' Egg less Ghee Biscuits. I'm mentioning these recipes here because, if you are a novice baker or just interested in baking and don't know where to start, you could try one or all of these recipes to boost your confidence. These recipes are straight forward, purely vegetarian and taste awesome. These recipes are versatile too, in the sense, you can modify it a lot (of course keeping the measurements somewhat the same), by using different ingredients.
I have made so many substitutions in all these 3 recipes and each version gets better than the previous. For example in the carrot cake recipe, you could substitute grated zucchini and chocolate chips instead of grated carrots and raisins. For the cumin cookies, you could add equal amount of all purpose flour and whole wheat flour, some pepper powder and make it spicy cumin cookies. This time I decided to experiment with Pravs' Ghee Biscuit recipe. I had roasted moong dal flour at home. I thought why not use that instead of all purpose flour in the original recipe. I thought maybe it would taste like our Indian Mysore Pak but with less ghee; but it tasted just like our Moong Dal Laddus. One advantage of baking this laddu is that it uses less ghee than our traditional laddus.
Recipe: Eggless Moong Dal Cookies
Prep Time: 15 minutes
Cooking Time: 15 minutes
Yield: 15-20 depending upon the size
Shelf Life: A week
Recipe Level: Basic/Beginner/Easy
Recipe Source: Pravs Eggless Ghee Biscuits
Recipe/Post by: Madhuram
Roasted Moong Dal Flour - 1 and 3/4 cups
Granulated Sugar - 3/4 cup
Ghee, melted and cooled - 1/2 cup
- Preheat the oven at 350F/175C for 15 minutes. Grease a baking sheet with little ghee or non stick cooking spray.
- In a large bowl combine together the roasted moong dal flour, sugar and ghee.
- Pinch lime sized dough, roll it in your palms and gently press it to flatten and place it on the greased baking sheet.
- Bake for about 15-18 minutes. Transfer the baking sheet to a cooling rack and let it cool for 5 minutes before transferring the cookies to the cooling rack.
- Once the cookies cool completely, store it in an airtight container.
1. In the place I live I get roasted moong dal flour in Sri Lankan grocery stores. I'm not sure how this recipe would work with raw moong dal flour.