Maa ladoo or Maladu, also known as pottukadalai ladoo or roasted gram ladoo, is a traditional Indian sweet made from roasted gram dal. Maa ladoo is popular during festivals and special occasions in various parts of India. It's cherished for its nutty flavor, sweetness, and melt-in-your-mouth texture.
Maladu is believed to have originated from the district of Tirunelveli. It is made from roasted gram dal or chutney dal (pottu kadalai). This delicacy isn't just reserved for Diwali; its richness in protein makes it a suitable evening snack for kids as well.
With just 5 ingredients commonly found in your pantry and a mere 5 minutes of cooking time, the entire process is stove-free.
First, powder the roasted gram dal and mix it with powdered sugar. Gradually add melted ghee to form a dough-like consistency. Shape the mixture into small balls or ladoos and allow them to cool and set. Hence, it's one of the easiest sweets to make during Diwali, especially for beginners.
Despite being a sweet treat loaded with sugar and ghee, which are high in calories, maa ladoo offers a significant amount of protein and dietary fibre due to its base of roasted gram dal.
It's nutrient-dense and can serve as a post-workout treat for a quick energy boost. However, remember the importance of moderation when indulging in them.
Recipe Notes
You can also use cardamom powder, but using whole cardamom while powdering will be even more fragrant.
These ladoos will keep well for up to 10 days.
Keep the powdered gram dal and sugar mixed together and store it in a tight container so that you can just add ghee and make ladoos whenever you want.
Ensure that you press the balls tightly between your palms while making them, or they will easily crumble.
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Recipe
Maa Ladoo
Ingredients
- 1 cup roasted gram dal
- ¼ cup ghee
- ¾ cup sugar
- 3 to 4 cardamom
- 2 tablespoon cashew nuts broken into small pieces
Instructions
- Heat a pan and add roasted gram dal. Dry roast for 3 minutes, stirring occasionally over low flame, taking care not to burn it or change its color. Transfer to a plate and let it cool.
- In the same pan, add 2 teaspoons of ghee and roast the broken cashew nuts until golden brown. Keep them aside.
- Powder the roasted gram dal in a mixer jar and transfer it to a sieve. Then, powder the sugar and cardamom, and transfer them to the same sieve.
- Sieve the entire contents well. If there is any coarse mixture left in the sieve, powder it once again and sieve.
- In a wide plate, place the sieved gram dal and sugar powder, add the roasted cashew nuts, and mix with your fingertips.
- Heat the remaining ghee in the same pan and pour it on top of the mixture. Use a spoon to mix well.
- While the mixture is still warm, form golf ball-sized balls and arrange them on a plate side by side.
- Once they have cooled down, store them in an airtight container and enjoy. These maa ladoo will remain fresh for 10 days at room temperature.
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