Maa Laddu | Easy Diwali Recipes | Gram flour Laddu

Call it Laddu or Laddoo - the spelling doesnt matter. Be it Ragi Ladoo, Til ka Ladoo, Choco Coconut Ladoo, Moong Dal Ladoo, Besan Ladoo - my kiddo is a sucker for this sweet treat everytime. She loves it when I make a batch of these treats and pack it secretly in her snack box. The hug that comes my way is a great motivation to make some more :-))

Today's dish is made for Diwali at my place every year. Like most ladoos, they disappear before the process is over. So I always stash away extra for clicks (or late night treats :D). Simple to make, and luscious to bite into, this ladoo is a favourite with all at home. Do use homemade ghee and see the difference in taste. Also use the freshest fried gram (or dalia / pottukadalai) available for best results. Lets get cracking as this makes way to Festival recipes for BM #45. 

Prep time : 15 mins | Cook time : 10 mins | Makes : 12 - 15

Keeps for 3-4  days without refrigeration (refrigeration not recommended).

Ingredients:

• Fried Gram / Dalia / Pottu Kadalai / Hurigadale - 1 3/4 cups
• Powdered sugar - 1.25 cups (measure after powdering) - adjust to taste.
• Ghee - 1/3 to 1/2 cup
• Elaichi powder - 1 tsp
• Nuts - for garnish

Method:

1. Dry roast the gram for 60-90 seconds till they turn slightly warm (roasting is optional, but increases shelf life). Cool and powder. It should give you approx 1.5 cups.
2. Fry the nuts if using in a tsp of ghee till they turn golden brown. 
3. In a large plate / mixing bowl, add the powdered flour. Mix in the powdered sugar, nuts, elaichi powder and mix well. Make a well, and add melted ghee little by little till you are able to make roundels without breaking.
4. Once you reach that stage, stop adding the ghee and start making the ladoos.
5. Store carefully in an airtight container and serve.