Saturday, 18 April 2020

Maa laddu or maladu recipe | How to make Maladu recipe at home.


Maladu recipe - Sweet balls made with roasted gram

Roasted gram is one of the main ingredient of many savory and sweet Indian dishes. Its native name is pottukadala or porikadala.  This recipe, I actually made to post festival seasons like Ganesha chathurthi, deewali ect. But now due to lock down, we need to make some adjustments, so I am thinking of sharing this recipe today, quick and easy maladu or Maa laddu.

Maa laddu or maladu is also popular in Kerala, but I came to know about this after coming here in Chennai. This dish is compulsorily  in the deepavali thali. I first tasted this from my neighbour aunt just like many other Tamil sweets.  Its making process is very easy , we have to concentrate on the amount of ghee we use and should immediately roll into maladu. Usually, the one we taste here is just a little dry version, but here I am describing the mouth melting consistency of this sweet!!

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Maladu Recipe | Ma Laddu Recipe | How To Make Quick And Easy Ma laddu at home


Sweet balls with gram flour
Preparation time : 10 minutes | Cooking time: 5 minutes | Total time: 15 minutes
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Ingredient

  • 1 cup roasted gram / pottukadala or porikadala
  • 1/2 to 3/4 cup table sugar or 3/4 to 1 cup powdered sugar
  • 2 or 3 green cardamom
  • 1/2 -3/4 cup ghee 
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Direction of preparation of ma laddu


Preparation of ma laddu or maladu is very easy. The dry roasted fried grams are powdered finely and then combined with the other ingredients. After that small balls are made. These balls gets hardens with the time. So make sure that you have got enough moisture.


  1. Dry roast the roasted gram over medium flame till it turns crisp. You can feel the beautiful roasting smell of gram as soon as it starts to crisp. This step ensures even grinding as well as great flavor. So do dry roast the gram even if the grams are crisp already.

  2. Then make a fine powder in the small jar of mixer grinder. The jar should be dry and clean. There should be no moisture in it. Make a smooth powder when the gram is still hot. 
  3. Then sift through a sifter and keep aside. Discard the big pieces if any.
  4. Next powder the sugar along with one or two cardamom pods.Adjust the amount of sugar and cardamom depending on your preference. The laddoos should not be too sweet. 
  5. Sieve this into the same pan in which you kept the gram powder. Mix well so that the powdered sugar and gram flour mix well.
  6. Heat up one tablespoon of ghee and roast the cashews. Cashews are optional, it is just for garnish. You can omit this, if you don't have.  
  7. Once the cashews roasted nicely, Switch off the flame. Add the remaining portion of ghee in the same hot pan and wait till it melts.
  8. Now you can pour the ghee into the mix. Half cup at the beginning, then add more if necessary.  then mix well with your hands. Add more ghee if necessary. If you feel the batter is too dry, you can use some more ghee. Make sure that the mix is having enough moisture and you are able to make balls with your hands. 
  9. Make small lemon sized balls with your hands immediately after mixing. The flour will absorb ghee as it rests, you will not able to make laddu once it turns dry. Otherwise, wet a small portion of batter pouring melted ghee one and small balls in small batches. 
  10. Mouth melting ma laddu is ready now. Enjoy.


Happy cooking
Anju       


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