Pottukadalai Urrundai | Maa Ladoo

Maa Ladoo is my favourite Sweet! It is such an easy to make sweet and can be made by anyone, who just follows the method as enumerated below.

This happens to be my nephew's favourite too! So Amma when she visits him will pamper him with these! These can be made and have a shelf life of more than a month!

A great naivedhyam offering during Gokulashtami, Ganesh Chaturthi and Navratri! A diwali special item!

INGREDIENTS

1 cup Pottukadalai | Chutney Dal | Fried Chana Dal    
3/4 cup Sugar                        

1/2 cup Homemade Ghee | Clarified butter

1/2  tsp Elaichi | Cardamom Powder
30 Raisins

THE MAKING OF MAA LADOO

METHOD

• In a pan roast the fried chana dal for about 5 minutes till an aromatic smell wafts across. Take care that fried chana dal does not get burnt.  

• Take the roasted dal in a mixie jar. Add sugar. Grind this mixture till the sugar grains are powdered well.
• Add Elaichi Powder and give a pulse for few seconds in the mixie so that elaichi powder is evenly mixed in the dal-sugar powder.
• Remove this mix into a bowl. 

• In a small pan, heat the ghee to make it warm. 

• Add a tablespoon of the ghee to a small portion of the powdered mix in the bowl. Gently mix the ghee along with this portion  incorporating few raisins.

• Take the crumbled mixture and applying little pressure, make lemon sized roundel. Similarly, make the next Maa Ladoo. When you find despite applying pressure you are unable to bind the mixture into a ladoo, add little ghee to yet again a small section...thus making the remaining ladoos.
• This quantity makes about 12 Maa Ladoos.
• Store in an air tight container and enjoy these for about a month!

This is very easy to make. This can be made for any Puja as  Prasadam, during festivals...or JLT :) 

We have used:

1. Homemade Ghee | Clarified Butter

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.