Festive season is upon us and we love making sweet treats and snacks for our friends and family. In this series, I wanted to share a few Indian sweet recipes I used to make with my mother back home. Maa ladoos are made using roasted bengal gram, sugar & ghee & are quite famous in our house as both my sisters and my brothers-in-law enjoy these delightful sweets every time I make them. Every bite of this makes you crave for more as they melt in your mouth and you will also get a delicious crunch from the roasted cashew nuts. Try out my easy recipe as you gear up for Diwali and share these delicacies with your loved ones! Don’t forget to tag us on instagram.
- Roasted split gram (pottukadalai or dalia) – 1 cup
- Sugar – ¾ cup
- Ghee – ⅓ cup
- Cashew nuts – ¼ cup
- To begin making the maa ladoo, blend the split gram to a very fine powder and add to a large mixing bowl. See to it that there are no coarse particles. You can also sieve to remove. The pottukadalai or dalia is already roasted so you can directly powder it
- Next, powder the sugar until smooth and add to the mixing bowl. Mix the ground split gram and sugar until well combined.
- Heat ghee in a kadai, chop the cashew nuts and fry them in the ghee until light golden in color.
- Pour the hot ghee & the cashews into the mixing bowl and mix everything well until the ghee is well incorporated. The texture is perfect when the mixture holds shape when you press with your fingers. If the mixture is dry and breaks apart easily when pressed, add a few more tablespoons of hot melted ghee.
- Shape into smooth rounds with no cracks. It is easier to shape them while the mixture is hot. Store in an air-tight container. Doesn’t need refrigeration. Enjoy these delightful Indian sweets!!