Maladu or maa laddu (pottukadalai ladoo) is quick South Indian recipe of ladoo made from roasted gram or roasted chana dal. Maladu is made with just 3 main ingredients – roasted gram flour, ghee and sugar.
1cuproasted bengal gram(roasted chana dal or pottukadalai)
½cupsugaror add as required
1pinchnutmeg powder(ground nutmeg)
10 to 12cashews- chopped
¼cupGhee- remove 1 tablespoon from this ghee to fry the dry fruits
First powder the chana dal in a dry grinder or coffee grinder to a fine powder consistency.
Seive the ground chana dal.
Powder the sugar with cardamom seeds
Sieve the powdered sugar also in the same pan.
Add the grated nutmeg too.
Mix the sifted chana dal flour and powdered sugar.
Fry cashews in 1 tbsp ghee.
Remove and add them to the chana dal flour
Now in the same ghee fry the raisins till plump
Add the raisins along with ghee
In the same pan heat up the remaining ghee and add it to the ladoo mixture.
Keep the ladoo mixture pan on low flame and saute for 2-3 minutes.
When the mixture has become warm or cooled enough for you to handle the ladoo mixture, then make small or medium sized ladoos.
Serve maladu or keep them stored in an air tight container. They will stay good for 7 to 10 days.
Ghee: Use good quality or preferably homemade ghee to make maladu.
Chana dal: Roasted chana dal gets rancid or softens quickly. Check that the roasted chana dal is fresh and not smelling or tasting rancid. It should have a lovely nutty taste. If the dal has softened, then roast for a couple of minutes in a pan or skillet, before you grind them.
Binding: Depending on the quality of ghee, the ladoo can bind easily or not. If the maladu do not bind and look dry or floury, then add a few tablespoons of warm ghee. Mix and form ladoo. If the ladoo fall apart or do not hold its shape, then keep the ladoo mixture in the fridge for 20 minutes. Remove from the fridge later and then you will be able to shape them.
Nuts: If you do not have cashews or raisins, make maladu with almonds or pistachios. You can also omit adding the nuts and raisins entirely.
Scaling: The recipe can be doubled or tripled easily to make a large batch.
Vegan option: Use vegan butter or coconut oil. With coconut oil, the taste and flavor of the oil will be felt in the ladoo.