Pottukadalai urundai, maa ladoo recipe. A traditional South Indian sweet made with roasted gram, powdered sugar and ghee.
I have fond memories when I think about pottukadalai urundai. Gj and I used to distribute sweets during Diwali to all our friends and relatives here. I did know to cook then. Every Diwali, pottukadalai urundai used to be in my list of sweets that I make for Diwali because even if you knew nothing about cooking, you can still make this urundai. It is very easy to make and has more shelf life than other sweets.
My paternal aunt’s mother used to make so many varieties of urundai for us when we were young. There are several versions of urundai and has similar way of preparation. Whenever I find time, I will post the recipes one by one. Until then, try out this pottukadalai urundai and have fun.
How to make pottukadalai urundai or maa ladoo:
Grind roasted gram to a fine flour. Then, sieve both the roasted gram flour and powdered sugar. In a mixing bowl, add the roasted gram flour, powdered sugar, and cardamom powder. Now, fry the chopped cashew nuts in one teaspoon of ghee until golden brown. Add the cashew nuts to the flour mixture in the mixing bowl.
In the same pan, heat the remaining ghee in low flame. When the ghee is luke warm, add it to the flour mixture. Rub your fingers with ghee before you start making balls.
Right consistency. When you take the mixture in your hands, you should be able to press it and form balls.
When the mixture is warm enough, start making small lemon sized/round balls. Press the ladoos gently otherwise it will break. Finish the remaining flour by making the round shaped (lemon-sized) balls.
Now, Pottukadalai urundai is ready!
- If you have a very sweet tongue, then increase the quantity of powdered sugar.
- The quantity of ghee mentioned in the ingredients section is enough. Still, the ghee quantity depends on its quality as well as the weather. Sometimes, you will need more ghee.
- Once you heat the ghee in low sim, it might lose its heat soon. In that case, you might reheat the Ghee now and then. I had the Ghee in low sim till I made all the balls.
- Do not substitute ghee by oil. The ladoos will not taste good.
- If the mixture/ghee is hot, be careful. You might hurt your fingers. The ghee should be luke warm and not hot.
- If you are very conscious about adding more ghee, you could add 2 tablespoons of milk instead of ghee. Milk helps to bind easily.
- If the mixture cools down completely or becomes dry, you might find it difficult to make balls. In that case, you will have to warm the mixture and make balls.
- I feel small ladoos are better than big ones. Sometimes, big ladoos will be difficult to swallow.
- When ladoos cool down, they would harden up a little.
- Store the ladoos in an airtight container. Shelf life is about 10 days.