I can't help but smile as I think about the delicious pottukadalai urundai (ladoo), also known as maa laddu (ladoo), that I used to relish during my childhood. These sweet and irresistible treats hold a special place in my heart, and I'm excited to share my cherished recipe on how to make it at home.
I usually make this maa laddoo almost every month. I find that this is a fairly healthy option when it comes to satisfying my daughter and my sweet cravings. It is also quick and easy and comes together in under 30 minutes with just 4 essential ingredients.
If you are in a mood for ladoos, I have a few other recipes like Ragi Laddu, date-nut ladoo and the very famous rava ladoo in my blog .
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Ingredients
Here are the ingredients that you need to make my version of pottukadalai urundai(ladoo).
- Pottukadalai
- Sugar
- Cardamom powder
- Ghee
- Optional - Golden Raisins and cashew
See recipe card for quantities.
How to make pottukadalai urundai?
Making maladu is really simple with minimal ingredients and effort. It comes together in minutes and involves 3 steps.
- Grinding the ingredients to a fine powder.
- Mix with melted ghee.
- Form balls of laddoo.
I have explained the process along with the pictures below.
Combine roasted chana chal, sugar and cardamom powder in a mixie and grind well to a fine powder. Take care to grind into a fine powder to as much as you possibly can.
Pour melted ghee into the mixture. Alternatively, if the ghee is not melted, you can microwave after adding to the ground mixture.
Combine the ghee well into the ground mixture.
Mix it well until it forms a crumbly texture.
Eventually, form small ladoo shaped balls.
The maa ladoos are now ready.
Hint: lf you had forgotten to melt the ghee while adding to the ground pottukadalai mixture, like me, you can always place the ground mixture in a microwave for 40 to 50 seconds to warm it up.
Substitutions
Here are some substitutions that you can use for this recipe.
- Sugar - instead of cane sugar, you can use jaggery or brown sugar. If using jaggery, you have to melt it along with a tablespoon of water, stain it and then add it to the roasted chana dal and sugar mixture.
- Cardamom powder - use vanilla essence or almond extract for a different flavor.
- Cashew and raisins - can be replaced with almond slivers or pistachios toasted in ghee.
- Ghee- can be replaced with melted butter. However, the indulgent and nutty flavor comes from the ghee.
Variations
There are multiple variations that you can make of this recipe. I will list some of my most favorite ones here.
- Reduced calories - Reduce the ghee in half and use a tablespoon or 2 of milk as a binding agent when making laddus.
- Vegan - add ¼ cup of vegan melted butter and ¼ cup of diary free milk.
- Chocolate indulgence - For a modern twist, mix in 3 tablespoons of cocoa powder and 2 tablespoons of mini chocolate chips to create chocolate pottukadalai urundai. This sweet and cocoa-infused version is perfect for chocolate lovers.
- Nutty bliss - Add in 2 tablespoons of nut- butters like peanut butter, almond butter, cashew butter or even pistachio butter. They give the most amazing nutty flavor profile to this recipe.
- Coconut Infusion - I like to add 3 table spoons of toasted grated coconut while making these laddoos to give a tropical flavor.
- Fruit fusion - Add dried fruits such as chopped dates, raisins, or cranberries to the mixture for a burst of fruity sweetness and a chewy texture.
- Spiced Delight: Infuse your urundai with a hint of spice by adding a pinch of ground cinnamon, nutmeg, or five spices. These spices will give the treats a warm and aromatic flavor.
Storage
Maa ladoo keeps well at room temperature for upto a week since I have not added ingredients like milk to my original recipe. However, you can also keep it in the fridge for about 2 weeks. But trust me on this when I say, it will be over by then. Also, it keeps well in the freezer for as much as 6 months.
There are a few things to remember when storing the maladus.
- Keep it in an airtight container
- Keep moisture away from the urundai. Moisture can make them lose their texture and become sticky.
- Use freezer safe bags while;e storing in freezer.
Top tip
If you feel that after making the pottukadalai ladoo, you still do not get a melt in the mouth texture and the ladoos are sticking to your palate, it is an indication that the ladoos are dry and needs more binding agent. Try increasing the amount of ghee slowly by starting with a tablespoon of melted ghee. If you do not want to add more ghee, you can replace it with milk.
FAQ
Maladu is made of very simple ingredients like Roasted bengal gram, sugar, ghee and cardamom powder.
Pottukadallai also known as roasted gram or roasted chana dal, is a commonly used ingredient in South Indian cuisine. It is made from split and roasted chickpeas, specifically the Bengal gram (chana dal) variety.
To prepare pottukadalai, the chickpeas are first hulled and split into two halves, then dry roasted until they turn golden brown. This process enhances the nutty flavor and gives them a slightly crunchy texture. The roasted gram flour is often used in a variety of dishes, both savory and sweet, such as chutneys, snacks and even as a thickening agent in some curries.
split dalia, Putnala Pappu (telugu), hurigadale (kannada)
Yes they are essentially same in the fact that they are made from roasted bengal gram flour. the regional variations and additional ingredients used in each recipe give them distinct tastes and textures. They are enjoyed in different parts of India and have their own unique characteristics.
Yes. I have ground them together in this recipe because my mixer jar was able to accommodate the quantity that I wanted to grind in. one go. However, if you are making a large batch, feel free to grind them separately and mix thoroughly later.
Absolutely. However, it must be noted that raw sugar has a milder and more nutty taste when compared to refined sugar.
Well, I would say it depends. I personally like the coarse ground texture. However, if you do not like it, feel free to sift the flour after grinding.
No. Pori kadalai Pori kadalai is made from roasted black chickpeas (also known as black gram). Pottukadalai, on the other hand, is made from roasted gram flour, which is prepared from split and roasted chickpeas, specifically the Bengal gram (chana dal) variety.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Delicious Pottukadalai Urundai (Ladoo) | Maa Laddu (Ladoo) at home
- Total Time: 10
- Yield: 15 - 20 1x
Description
Pottukadalai urundai (ladoo) or Maladu, is a South Indian sweet that blends roasted gram flour and sugar into delectable, nutty, and bite-sized treats, perfect for any occasion.
Ingredients
Pottukadalai - 1 cup
Sugar ¾ cup
Melted Ghee - ¼ cup + 2 tablespoons
Cardamom powder - a pinch (optional)
Instructions
Grind the pottukadalai and sugar into a fine powder either in the food processor or mixer jar.
Mix in the cardamom powder to the fine ground mixture.
Add in the warm melted ghee and mix well until it forms a crumble like texture.
Form bite sized laddus (ladoos) while the ghee is still warm.
Leave it aside to harden at room temperature. The maa laddus are ready.
Notes
Cardamom powder is optional.
You can add cashews and raisins toasted in ghee to the powdered mixture before forming laddus.
- Prep Time: 5
- Cook Time: 5
- Category: Dessert
- Cuisine: Indian
Keywords: ladoo, laddu, pottukadalai, healthy snack, quick and healthy dessert
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Manju says
★★★★★