I modified this recipe from Chandika, a well-established SV Ayurveda educational and product company based in California:
The origin of the word “laddu” (also spelt “laddoo”) is unknown. In Sanskrit, laddoos are called “Modak.” In general, modak is a small ball made of flour, ghee, sugar, and some spices.
Most common recipe for laddoos includes besan (black small chickpea flour) combined with sugar, cooked in ghee and molded into a ball shape. The Carak Samhita [ancient Ayurvedic text] contains many laddu recipes prepared using Ayurvedic medicinal ingredients.
In India, laddoos are often prepared for festivals or family events such as weddings and births, or given as a prasad (offering) at Hindu temples. Vaidya Mishra explains that the cocoa bean, and therefore its powder, is heavy and clogging for the physiology. However, there is always a way, through SVA, for those of us who want to have their chocolate and eat it too!
Watch their short instructional video for more information and guidance, and use code SAVEME10 for 10% off your Chandika order.
ayurvedic cocoa quinoa almond laddus
time
less than 20 minutes
makes 6-8 small laddus
ingredients
2 Tbsp chickpea or besan flour
2 Tbsp organic quinoa flakes
1.5 large medjool dates or 2 small medjool dates, soaked if very hard [adjust for sticky consistency / sub 2-3 Tbsp maple syrup or coconut sugar]
1.5 Tbsp finely chopped toasted almonds [I prefer blanched/without skin]
1/2 Tbsp organic unsweetened cacao or carob powder [plus extra for dusting if desired]
1.5 Tbsp organic ghee, melted [sub coconut oil]
1 tsp cardamom powder [to taste]
5 organic dried pink rosebuds / rose petals, crushed
1/2 tsp cinnamon
1/8 tsp turmeric
1/8 tsp nutmeg
1/8 tsp fennel
1/8 tsp clove [to taste]
1 dash ground black pepper
1 pinch sea salt [use Soma salt for SV Ayurvedic version]
preparation
Mix the chickpea flour and quinoa flakes together and slowly dry toast on a dry pan – keep mixing the powder so it toasts evenly until light golden brown and pour immediately into a mixing bowl.
Add cacao / carob powder to chickpea quinoa mixture and combine well.
Add soaked or soft dates to dry mixture and combine well – use a fork to help blend ingredients together until evenly mixed.
Melt ghee in a pan on low heat with crushed rose buds and spices for 1-2 minutes to infuse the flavors.
Evenly pour the warm [but not too hot] melted ghee mixture through a small mesh strainer / tea filter over the mixture.
Mix in the chopped almonds until everything is well combined into a sticky ball.
Use a spoon to measure and flatten the mixture in your hand, then squeeze tightly to bind all the ingredients together and gently roll from palm to palm.
Place laddu balls on a plate or roll in extra cacao / carob powder if desired.
Sprinkle with optional toppings to your taste and enjoy!
Can be stored in the fridge in an airtight container for up to 2 weeks, or frozen.
optional sprinkles
pink peppercorn
sea or soma salt
crushed pink rose petals
blue dried cornflowers
unsweetened cacao nibs
unsweetened coconut shreds
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