Maa Laddu recipe மாலாடு~Easy Diwali Recipes

Name: Maa Laddu recipe மாலாடு~Easy Diwali Recipes | Pottukadalai urundai
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1.5 cups Fried Gram / Dalia / Pottu Kadalai / Hurigadale; 1.25 cups Powdered sugar (measure after powdering, adjust to taste); 1/3 cups Ghee (you may need more or less depending on the quality of the gramflour); 1 tsp cardamom powder; 1 tsp cashewNuts; 1 tsp raisins

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Maladu or Maa Ladoo is a quick sweet made with fried gram, sugar and ghee for Janmashtami and Diwali festivals.

Maa Laddu / Maladu and then some memories..

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 sweet – Maa Laddo also called MaLadu (மாலாடு) is made for Janmashtami AND Deepavali 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. Along with Thenkuzhal (a Rice flour based deep fried snack), this Maa laddu makes for very good memories of our childhood for these festivals.

Let’s get cracking as this makes way to festival recipes for Janmashtami or Diwali

Tips and Tricks to make the best Maladu / Maa Laddu:

Roasting is optional, but increases the shelf life. Equally, sieveing the powdered gram is crucial to make the laddo
Keep the ghee melted at all stages, with cold ghee / solid ghee, you may not be able to shape the laddu.
Measure the sugar AFTER powdering. Adjust sweetness more or less based on personal preference.
Don’t skip the nuts or lower the ghee in the recipe for best results.
If the laddu is crumbling before making them, add 1-2 tsp of melted ghee or MILK (heated and cooled slightly) and mix it well and then start forming laddus. If milk is added, keep the laddus refrigerated.

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

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

Ingredients to make Maladu / Maa Ladoo:

1.5 cups Fried Gram / Dalia / Pottu Kadalai / Hurigadale
1.25 cups Powdered sugar (measure after powdering, adjust to taste)
1/3 cups Ghee (you may need more or less depending on the quality of the gramflour)
1 tsp cardamom powder
1 tsp cashewNuts
1 tsp raisins

PIN FOR LATER

How to make Maa Ladoo:

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. Sieve and set it aside.
Fry the nuts if using in a tsp of ghee till they turn golden brown.
In a large plate / mixing bowl, add the powdered flour.
Mix in the powdered sugar, nuts, cardamom powder and mix well.
Make a well, and add melted ghee little by little till you are able to make roundels without breaking.
Once you reach that stage, stop adding the ghee and start making the ladoos.
Store carefully in an airtight container and enjoy.