Learn how to make melt-in-mouth maladu (maa ladoo) in just 10 minutes using roasted gram dal, sugar and fragrant ghee. Also called pottukadalai urundai, this classic South Indian sweet requires no sugar syrup and is perfect for Diwali and Navratri celebrations.
Maladu/ Maa ladoo (Fried gram dal laddu Or roasted Gram ladoo in English) is one of the very popular and easiest laddu recipe in South India especially in Tamil nadu. Some people call it as Pottukadalai urundai or pottukadalai ladoo as well. It can be made quickly in few minutes.
When I was thinking of some easy Navratri sweets to distribute to the guests, ladoo recipes came to my mind. Ladoo is one of the best crowd pleaser sweets and this maa ladoo is a kids friendly snack, healthy sweet too. I have made this with sugar and nuts. You can even use jaggery, roasted raisins to make it more healthy.
Friends, do try this easy laddu recipe during this Navarathri along with a sundal variety. Offer to God and distribute it to your friends along with thamboolam. Ok, Lets check how to make maaladu recipe with step by step pictures.
Quick Notes for US & Abroad Kitchens
- Roasted Gram Dal (Pottukadalai / Dalia): Roasted split gram dal is easily available under brands like Laxmi, Swad or Deep in Indian grocery stores. As it is already roasted and crunchy, grind it directly without any additional dry roasting.
- Powdering to Silky Texture: Use a high-speed dry grinding jar (such as a NutriBullet or Preethi mixer) to powder the roasted dal, sugar and cardamom together until ultra-fine and smooth to ensure melt-in-mouth texture.
- Warm Ghee for Binding: Heat the ghee until melted and warm before adding to the flour mix. If the mixture feels a little dry while shaping into balls, warm up another teaspoon of ghee and sprinkle it over the mix.
- Storage & Shelf Life: Store the prepared pottukadalai ladoos in an airtight container at room temperature. They stay fresh, aromatic and delicious for up to 2 weeks without refrigeration.
Maladu Recipe (Pottukadalai Urundai)
Ingredients
- ½ cup Roasted gram dal / pottukadalai (approx. 60g / 2.1 oz)
- ¼ cup Sugar (approx. 50g / 1.8 oz)
- 2 pods Cardamom seeds (crushed)
- 2 to 2 ½ tbsp Ghee (melted and warm)
- 4 nos Cashews (broken into small pieces)
Instructions
- In a dry mixie jar, take the measured fried gram dal, sugar and cardamom. Grind to a fine powder and transfer to a wide mixing bowl or plate.
- In a small pan or tadka kadai, heat ghee and roast the broken cashews until golden brown. Pour the hot ghee along with roasted cashews directly over the powdered dal mixture and mix well with a spoon.
- Once the mixture turns pleasantly warm and comfortable to handle, gather portions and press firmly with your fingers to shape into smooth round ladoos. Give a standing time of 30 minutes to set. Serve and enjoy!
Notes
- You can use jaggery or brown sugar instead of white sugar to make it healthier.
- Roasted raisins can also be added along with cashews in ghee.
- Adjust the amount of melted ghee as needed to bind the ladoos easily while the ghee is still warm.
- Initially the ladoo may look slightly yellow in color due to the warm ghee; as it sets and cools down, it will look white.
- Give a standing time of 30 minutes after shaping so the ladoos firm up nicely.
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Try this easy laddu recipe and enjoy at home !
Wow chitra beautiful shot loving the blue and brass color combination. I love pottukadalai ururndai a lot. My grandma used to make it all the time.
lovely…
Thanks Kurinji :)
Perfectly made, looks so yum
Thanks dear😊
hi chitra malaadu is my all time favourite.but never measured and did.only kan thittam.but this time i did with ur measurement came out well.it was just like a child's play.thank u.
Thanks Harini, Glad to know it :) I will post jamun recipe by this week :)