Receta Porikadalai Urundai | Pottukadalai Ladoo | Roasted Gram Ladoo | Maladoo | Maa Ladoo
INGREDIENTS
Makes 7 to 8 ladoos
Total Preparation time - 10 to 15 minutes
- Roasted Gram / Pottukadalai / Porikadalai - 1 cup (nearly 3 hands full)
- Sugar - 1/2 cup (nearly 4 to 5 tablespoons)
- Cardamom pods - 5
- Cashews - 10 to 15 (Optional)
- Almonds - 5 (Optional)
- Grated coconut - 1 tablespoon (Optional)
- Ghee - 2 tablespoons
- Milk - 3 tablespoons or as required
PREPARATION METHOD
Take a pan, place on flame and dry roast (i.e. without oil) cashews and almonds on low flame for a few minutes. Set aside until it cools down well. A slight brown shade is enough, do not roast for long. (You can skip the addition of nuts if you wish, the ladoos will still taste great)
Grind together roasted gram, sugar and cardamom pods until it turns super fine.
Now add the nuts and grind again. (Optionally you can sieve the ground mixture to get the finer powder)
Transfer the ground powder to a bowl, add grated coconut (optional) and pour melted ghee, mix well with your fingers. Then sprinkle milk little by little and mix well until the dough turns wet and you are able to hold it into a ball that does not crumble or fall apart. It should be just wet not sticky, so take care to add milk little by little, if in-case your ladoo dough turns sticky then add some more roasted gram powder.
Now pinch out small portions and roll it into ladoos / balls.
Serve!!
TIP 1: If you want to store it for long then just add some extra ghee, skip adding milk and grated coconut. It will stay well for a week.
TIP 2: Whatever cup you use, make sure to add sugar and roasted gram in the ratio 1:2. The sweetness will be perfect, but you can reduce sugar if you like subtle sweetness.