About easy Maladu recipe
This Maladu, also known as “Maladoo”, is probably one of the easiest sweets, prepared for the festive season. You will need only 5 ingredients and about 30 minutes in total to make them. They are different from Besan Ladoo, but simply delicious. It is one of my favorite sweets and my mom would make it for us every Diwali. Learning to make this Indian mithai was an absolute joy and now it’s my son’s favorite too. My mum always makes it in bulk and packs it for us when I travel to the UK from India too. The only cooking you need in this recipe is to dry roast the Daria Dal ( Split roasted gram) and fry the cashew nuts. I don’t call this Maladu Sweet recipe healthy or nutritious, as it has got plenty of Ghee and Sugar. But it’s certainly super Delicious! Also, this sweet has a shelf life of up to 3 months. Store it in airtight container at room temperature.
Why do I love this recipe?
Easy Homemade Sweet - Maladoo is one of my favorite homemade sweet since childhood. This traditional South Indian sweet is not available to buy across sweet centres. Only 30 minutes - Yes the whole recipe takes just about 30 minutes. If you are making a smaller quantity, I would say it is ready in 15 minutes. Quick and Easy - There is hardly any cooking needed for this recipe. Just 5 Ingredients! No Cook Recipe - There is no elaborate cooking involved in the recipe except frying the cashew nuts and dry roasting the fried gram / roasted gram.
Ingredients for Maladu recipe
You will need Roasted Split Gram / Roasted Chana Dal - also known as Pottukadalai in Tamil, Daria Dal in Hindi. This ingredient is easy to find in Asian grocery stores. Sugar - I use granulated sugar for the recipe and it is then powdered fine. Cashewnut - Use unsalted cashew nuts for this sweet recipe. Break them into half and roast them in ghee until golden brown. You can also use Raisins in the recipe. However, I do not enjoy them in my ladoo’s. Ghee- Make the ghee at home or you can buy store-bought ghee. If you are wondering what is ghee, let me tell you it is clarified butter. Flavorings - I like to use ground cardamom for flavoring.
How to make Maladoo with Step-by-Step Instructions
Preparation Stage - Place the sugar in the blender jar and process till it’s fine like powdered sugar. Pass it through the sieve to make sure there are no lumps. Add the roasted split gram ( pottukadalai or daria dal ) to a pan and dry roast on low flame until it’s fragrant. We are not looking to brown the roasted gram. Transfer it to a plate, and allow it to cool down. Once completely cooled, transfer to a blender and powder fine. Pass the powdered roasted gram flour through the sieve and set it aside. Making of the Ladoo - Now in a large bowl, add the sieved gram flour, powdered sugar, and cardamom powder. Stir to combine. In the meanwhile, heat ghee in a pan, and add cashew nuts. Roast in low flame until golden. Add it to the flour/ sugar mixture. Heat the remaining ghee and add it to the mixture with a large ladle. As the ghee is hot, use a spoon to mix well. Now take small portions of the mixture and press gently between your palm. Then roll into a round shape like ladoo. Repeat this process for the remaining ladoo.
Tips to make Maladu
Do not add all the warm ghee in one go. Add 1 ladleful at a time and mix into the flour-sugar mixture. If the ladoo is crumbly, add a little more ghee to the mixture. Adding all the ghee may cause the ladoo to be too soft and will not stiffen. So it is essential to check as you make.The ladoos will stiffen/ harden after a while. So be patient!If you are making large portions of ladoo for festive occasions, divide the mixture into small portions and add warm ghee in batches.Dry roasting the fried gram / roasted split gram is an optional step. But it makes all the difference in taste!Do not use a plastic bowl to make this ladoo, as the warm ghee can damage the plastic.Do use a spatula /spoon to mix the flour, sugar, and ghee in the initial stages. This is because the warm ghee can burn your hand.
Storage
These Maladu keep well for up to 3 months in an air-tight container at room temperature.
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