Maa ladoo recipe | Maa laddu – Easy diwali sweet recipe – Maladoo, pottukadalai urundai also called maalaadu(மாலாடு) by my paati is a very simple and easy sweet recipe made for Diwali | Deepavali and Janmashtami.
Pottukadalai also called roasted gram is a protein-rich lentil usually used in coconut chutney. Amma and paati make this for Diwali and as a child, I have never liked this delicious sweet. Later after I got married, I developed a sweet tooth and started liking this. Amma used to bring a big box of maa laadu and nei urundai (pasi paruppu urundai) for us whenever she visited us post-wedding.
The recipe is similar to the rava ladoo recipe, but we do not roast the pottukadalai in this recipe. Also, check out our boondi ladoo recipe, besan laddu , chocolate coconut ladoo and atta ladoo
- In a mixie jar add 1 cup of pottukadalai. Grind this into a fine powder. No need to roast the pottukadalai | roasted gram
- If you are making in bulk you can grind this in the rice mill too.
- Sieve this once.
- Keep aside.
- In the mixie jar add ¾ cup of sugar. If you want you can reduce 1-2 tbsp too.
- Add ¼ tsp of cardamom powder or 4 cardamom pods.
- Powder this well. Never put this along with pottukadalai and send it to the rice mill for grinding.
- In the rice mill, they don’t grind sugar as it will get melted in the heat.
- Powder at home and store-bought castor sugar have some corn flour, so I am not sure how it will work for maa ladoo.
- Add the powdered sugar mix to the sieved flour.
- Mix this well. You can sieve both for even mixing too.
- Now add ¼ cup of ghee in a pan and melt this.
- Add 2 tbsp chopped cashew nuts to this and roast till golden.
- Add the hot ghee to the flour and sugar mixture.
- Mix well with a spoon.
- When it is warm, take small portions and make ladoos.
- If you feel it is dry, add 1-2 tbsp of hot ghee.
- By any chance, if the ghee is more, powder 2 tbsp of pottukadalai and add to this.
- Repeat this for the rest of the flour and store this in an airtight container.
- This stays good for 10 days at room temperature.
- Notes:
- Do not add milk in case you want to reduce the ghee. It will reduce the shelf life.
- I used ¾ cup of sugar for 1 cup of pottukadalai, and felt I should have reduced 1-2 tbsp.
- You reduce according to your preference.
- Maaladoo | maaladdu is a super easy sweet for Diwali.
Maa ladoo recipe
Ingredients
- 1 cup pottukadalai | roasted gram
- ¾ cup sugar
- ¼ cup melted ghee if needed add 1-2 tbsp extra
- ¼ tsp cardamom powder
- 2 tbsp chopped cashew nuts optional
Instructions
- In a mixie jar add 1 cup of pottukadalai. Grind this into a fine powder. No need to roast the pottukadalai | roasted gram
- If you are making in bulk you can grind this in the rice mill too.
- Sieve this once.
- Keep aside.
- In the mixie jar add ¾ cup of sugar. If you want you can reduce 1-2 tbsp too.
- Add ¼ tsp of cardamom powder or 4 cardamom pods.
- Powder this well. Never put this along with pottukadalai and send to the rice mill for grinding.
- In rice mill they don’t grind sugar as it will get melted in the heat.
- Powder at home, store bought castor sugar have some corn flour, so I am not sure how it will work for maa ladoo.
- Add the powdered sugar mix to the sieved flour.
- Mix this well. You can sieve both for even mixing too.
- Now add ¼ cup of ghee in a pan and melt this.
- Add 2 tbsp chopped cashew nuts to this and roast till golden.
- Add the hot ghee to the flour and sugar mixture.
- Mix well with a spoon.
- When it is warm, take small portions and make ladoos.
- If you feel it is dry, add 1-2 tbsp of hot ghee.
- By any chance, if the ghee is more, powder 2 tbsp of pottukadalai and add to this.
- Repeat this for the rest of the flour and store this in an airtight container.
- This stays good for 10 days in room temperature.
