Maa Laddu recipe மாலாடு~Easy Diwali Recipes | Pottukadalai urundai
Maladu or Maa Ladoo is a quick sweet made with fried gram, sugar and ghee for Janmashtami and Diwali festivals.
Equipment
- Thick Bottomed Pan
- Sieve
- Ladle
Ingredients
- 1.5 cups Fried Gram / Dalia / Pottu Kadalai / Hurigadale
- 1.25 cups Powdered sugar measure after powdering, adjust to taste
- ⅓ cups Ghee you may need more or less depending on the quality of the gramflour
- 1 teaspoon cardamom powder
- 1 teaspoon cashewNuts
- 1 teaspoon raisins
Instructions
- Dry roast the gram for 60-90 seconds on low heat till they turn slightly warm (roasting is optional, but increases shelf life).
- Cool and powder. It should give you approx 1.5 cups.
- Sieve and set it aside.
- Fry the nuts if using in a teaspoon of ghee till they turn golden brown.
- In a large plate / mixing bowl, add the powdered flour.
- Mix in the powdered sugar, nuts, cardamom powder and mix well.
- Make a well, and add melted ghee little by little till you are able to make roundels without breaking.
- Once you reach that stage, stop adding the ghee and start making the ladoos.
- Store carefully in an airtight container and enjoy.
Notes
Tips and Tricks to make the best Maladu / Maa Laddu:
- Roasting is optional, but increases the shelf life. Equally, sieveing the powdered gram is crucial to make the laddo
- Keep the ghee melted at all stages, with cold ghee / solid ghee, you may not be able to shape the laddu.
- Measure the sugar AFTER powdering. Adjust sweetness more or less based on personal preference.
- Don't skip the nuts or lower the ghee in the recipe for best results.
- If the laddu is crumbling before making them, add 1-2 teaspoon of melted ghee or MILK (heated and cooled slightly) and mix it well and then start forming laddus. If milk is added, keep the laddus refrigerated.
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