Maa Ladoo/Maladu/Pottukadalai Laddu- Easy Diwali Sweet

Indian festivals and celebrations are incomplete without delicious homemade ladoos. Diwali is the time to indulge in delicious food and traditional sweets are made and exchanged as gifts amongst family and friends. Ladoos make cute gifts and are loved by young and old. If you are new to Indian sweets, Ladoos are traditional ball-shaped sweets made with flour, lentils, or nuts. Maa ladoo/ pottukadala laddo is the easiest sweet recipe you can make for Diwali. It is a traditional ladoo more popular in South India. Maa ladoos are delicious and aromatic with the aroma of roasted Bengal gram and ghee/ clarified butter. It has an interesting texture that is unique to this ladoo. It has a soft crumble, melt in the mouth texture. Maa ladoo is a fuss recipe that involves little or no cooking. They are sweet but not overly sweet. So you can enjoy it as a snack with tea and also serve it on festive occasions. And the best part, it is ready in less than 20 minutes!

It is one of my favorites, and roasted gram is a pantry staple. Roasted gram is ground into a paste with coconut to make a delicious chutney. It is called pottukadala or pori kadala in Malayalam. Pottukadala is healthy, protein-packed, with essential nutrients and minerals. It is low in calories and is good to add to your diet. If you want a healthier ladoo, you can substitute sugar with jaggery. It has more nutrients and minerals and adds a delicious molasses taste to the ladoos. Maa Ladoos are often made in large batches and stay fresh for weeks at room temperature. So you can make it in advance for get-togethers or festive occasions. Give this recipe a try. I would love to hear from you, so let me know how it turned out for you :)

How to make perfect Maa ladoo
Roasted gram or pottukadala is crunchy and perfect for making ladoo. You can add it into a mixture along with sugar and make it into a fine powder. Toasting is optional. It gives a sweet-crisp texture and makes it easier to grind into a fine powder. The color should be creamy white, so make sure the color doesn't change while roasting. Roast in very low flames for 4-5 minutes, and immediately it into a plate and spread so that it cools down.

It is best to add powdered sugar for a soft melt in the mouth texture. You can use confectionery sugar or grind the sugar along with the roasted gram. Ghee/ clarified butter adds a nutty flavor to the ladoo. Ghee also helps to bind the flour and sugar mixture to come together. If it does not come together in the shape of balls, add one or two teaspoons of melted ghee and mix well. Chopped cashew nuts or almonds add a delightful crunch.

Maa Ladoo/Maladu/Pottukadalai Laddu- Easy Diwali Sweet

Ingredients
Pottukadala/roasted gram-2 cup
Sugar- 3/4 to 1 cup
Ghee- 1/2 cup
Cardamom powder- 1/2 tsp
Cashew nuts- 1/4 cup chopped

Heat a pan, and dry roast the pottukadala on low flame till there is a nice flavor. The perfect color of maa ladoo is creamy white, so make sure the color doesn't change while roasting. Immediately transfer it to a plate and spread so that it cools down completely. It is optional, but it enhances the flavor and shelf life of the ladoos.

When it slightly cools down, make it into a fine powder using a mixer. Sieve the pottukadala powder and keep it aside. In the same way, powder the sugar, cardamon, and sieve and set aside.

In the bowl, add the roasted pottu kadala powder and powdered sugar and mix well. Heat ghee in a pan and add the chopped cashew nut, and roast for a minute. Add the hot melted ghee into the pottukadala sugar mixture and mix well with your hands. At this stage, it will resemble coarse sand. If it is not wet enough, add a teaspoon or two of ghee. Take small portions, and roll them into balls. Make ball when it is warm, as it is easy to shape. Press and roll between your palm by moving your hand in a circular motion to shape it like a ball. You can garnish with cashew nuts, pistachios, or almonds. When it cools down, transfer it into an airtight container. It will stay fresh at room temperature for up to two weeks.