Maa ladoo : Roasted gram ladoo

Maa ladoo is a very simple yet drooling sweet which we make mostly for special occasions like krishna jeyanthi, deepavali etc. It can be made easily for sudden guests as it needs very less ingredients. Even begineers can make this sweet . I wanted to start new year post with some sweet recipe. Since my hubby likes this sweet and its very easy I choose to go with this yummy sweet :). Let this year be as sweet as this ladoo to all of you !! 

Maa ladoo

Cuisine: Indian Category: Sweets/desserts Difficulty level: Easy Prep Time: 5 mins Cook time: 20 mins Servings: 15

Ingredients Roasted gram dhal (or) Potu kadalai 1 cup heaped Sugar 3/4 cup Ghee 4 Tbsp + 1 Tbsp (1/4 - 1/3 cup) Cardamom 4 Cashews 5 Badam (optional) 5 Raisins(optional) 8

Preparation             1.     Chop the nuts. You can break them into small pieces too. Method      1.     Sauté the potu kadalai in medium flame for few minutes till it gets warm. Cool down the dhal. In meantime grind sugar with cardamom smoothly.        2.     Sieve the powdered sugar if needed. Grind the dal to smooth powder and sieve it.         3.     Mix both the powders well. In pan heat 1 tbsp ghee and roast the nuts till golden brown. Add it to the dhal+ sugar mix.     4.     In the hot pan add 3 Tbsp ghee so that the ghee will melt utilizing the heat in the pan. Add this to the maa ladoo powder and mix well to get a crumbly dough. Now shape them to small balls.     5.     If you feel the ladoo is bit dry as shown add 1 tbsp melted ghee and shape the balls to get the glowing round ladoos! This is purely according to personal preferrance. Just a pic to show difference :).

Notes   ·     Sieving the floor is purely optional. Grind the potukadalai/sugar for a minute give some rest and again grind for a minute to get really smooth powder.       ·         For bulk preparations you can grind them in mills. Even if the floor is bit coarse that never affects the taste.      ·         I prefer adding ghee gradually. If you fry nuts in 1/4 cup ghee and add the mix will become too hot to handle. Also we may end up in adding more ghee.       ·         If you dont like much sweetness reduce 1 tbsp sugar.         ·         Sauting the dal is again optional. It helps to remove moisture but take care not to change the colour of the dal.

Stays good upto 10 days if stored in air tight container :).