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Maladu Recipe | Maa Laddu | Roasted Gram Ladoo
Maladu or Maa Laddu (Pottukadalai Ladoo) is quick South Indian recipe of ladoo made from roasted gram or roasted chana dal flour. Maladu is made with just 3 main ingredients – roasted gram flour, ghee and sugar.
Prep Time
10 mins
Cook Time
10 mins
Total Time
12 mins
Servings: 10 Laddu
Calories: 160 kcal
Course:
Dessert
Cuisine:
Indian
Ingredients
- 1 cup roasted chana dal (roasted bengal gram or pottukadalai)
- ½ cup sugar or add as required
- 3 green cardamoms or ½ teaspoon cardamom powder
- 1 pinch nutmeg powder (ground nutmeg)
- 10 to 12 cashews - chopped
- 1 tablespoon golden raisins
- ¼ cup ghee or 4 tablespoons - remove 1 tablespoon from ¼ cup ghee to fry the cashews and raisins
Instructions
- First powder the chana dal in a dry grinder or coffee grinder to a fine powder consistency.
- Sieve the ground chana dal.
- Powder the sugar with the cardamom seeds.
- Sieve the powdered sugar also in the same bowl.
- Add the grated nutmeg too.
- Mix the sifted chana dal flour and powdered sugar thoroughly to an even mixtute.
- Fry cashews in 1 tablespoon of ghee.
- Remove and add them to the chana dal flour and powdered sugar mixture in the bowl.
- Now in the same ghee fry the raisins till plump.
- Add the raisins along with ghee to the flour and sugar mixture.
- In the same pan heat up the remaining 3 tablespoons of ghee and add it to the ladoo mixture.
- Keep the ladoo mixture pan on low heat and sauté for 2 to 3 minutes stirring non-stop. Switch off heat and let the mixture cool.
- When the mixture has become warm or cooled enough for you to handle the ladoo mixture, then make small or medium sized ladoos.
- Serve maladu or keep them stored in an air tight container. They will stay good for 7 to 10 days.
Cup of Yum
Notes
- Ghee: Use good quality or preferably homemade ghee to make maladu.
- Chana dal: Roasted chana dal gets rancid or softens quickly. Check that the roasted chana dal is fresh and not smelling or tasting rancid. It should have a lovely nutty taste. If the dal has softened, then roast for a couple of minutes in a pan or skillet, before you grind them.
- Binding: Depending on the quality of ghee, the ladoo can bind easily or not. If the maladu do not bind and look dry or floury, then add a few tablespoons of warm ghee. Mix and form ladoo. If the ladoo fall apart or do not hold its shape, then keep the ladoo mixture in the fridge for 20 minutes. Remove from the fridge later and then you will be able to shape them.
- Nuts: If you do not have cashews or raisins, make maladu with almonds or pistachios. You can also omit adding the nuts and raisins entirely.
- Scaling: The recipe can be doubled or tripled easily to make a large batch.
- Vegan option: Use vegan butter or coconut oil. With coconut oil, the taste and flavor of the oil will be felt in the ladoo.
Nutrition Information
Serving
1maladu
Calories
160kcal
(8%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
13mg
(4%)
Sodium
1mg
(0%)
Potassium
31mg
(1%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
3IU
(0%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
1mg
(1%)
Vitamin E
1mg
Vitamin K
1µg
Calcium
37mg
(4%)
Vitamin B9 (Folate)
1µg
Iron
1mg
(6%)
Magnesium
7mg
Phosphorus
12mg
Zinc
1mg
Nutrition Facts
Serving: 10Laddu
Amount Per Serving
Calories 160
% Daily Value*
| Serving | 1maladu | |
| Calories | 160kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 1mg | 0% |
| Potassium | 31mg | 1% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 3IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 37mg | 4% |
| Vitamin B9 (Folate) | 1µg | |
| Iron | 1mg | 6% |
| Magnesium | 7mg | 2% |
| Phosphorus | 12mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.