Maladu Recipe

Maladu or Nei Urundai is a well-liked ladoo recipe in South India made using roasted gram dal, sugar, ghee and nuts. Highly nutritious sweet made with dal which is made in lower than quarter-hour perfect for diwali or any festive occasions. Learn how you can make it with step-by-step pictures and video.

Maladu Recipe

Amma makes maladu each time we’re craving for sweet. This recipe hardly needs any cooking. It’s super easy to make and never complicated in any respect. Amma at all times has a stash of roasted gram dal or pottu kadalai in her pantry. So each time we wish it, she will make few ladoos straight away.

About Maladu Recipe

Maladu is a conventional South Indian sweet recipe which is very nutritious. It’s high in protein and is best for youths health. We call this ladoo as nei urundai, but many individuals in South India makes nei urundai with pasi paruppu(split yellow moong dal). Ever since I used to be a child we used to call this as nei urundai.

Roasted gram dal or Fried gram dal is the fundamental ingredient in maladu. That is produced from husked chana dal (kala chana) which is split and roasted to provide a nutty taste & texture. It’s often called pori kadalai, pottu kadalai or udacha kadalai in and around South India. Commonly utilized in making coconut chutney.

Nei urundai or maladu is made with roasted gram dal, sugar, cardamom, ghee and fried cashews. Gram dal is powdered with sugar and cardamom. Fry Broken cashews in ghee and blend into the powdered gram dal mixture little at a time. The mixture should resemble damp sand-like which is then shaped into ladoos.

Ladoos make a fantastic recipe to try for Diwali sweets recipes. Some ladoo is straightforward to make and a few is basically complicated. But this maladu isn’t only easy, it takes minimum time to make. You possibly can make this from start to complete in lower than quarter-hour.

Watch Maladu Video

Maladu Ingredients

Roasted Gram Dal – fried gram dal is obtainable whole or broken. You should use any variety you could find. But be sure that you employ the range which is already roasted and skins removed.

Sugar – you’ll be able to add kind of in keeping with your taste. Jaggery can’t be substitute but organic granulated brown sugar might be used.

Ghee – Use pure desi ghee for making ladoos. It imparts a lot flavour to the sweet. The ghee ought to be barely warm once you add into the powdered gram flour mix.

Cashews – chop cashews into small pieces which distributes evenly into the ladoo. As a substitute of cashews you should use finely chopped almonds.

Cardamom – Don’t add an excessive amount of it’d over power your sweet. I take advantage of already powdered cardamom but you’ll be able to add 2 to three whole cardamom pods when grinding gram dal and sugar.

Maladu or Nei Urundai Preparation in 3 Easy Steps

Fry Cashews – Heat ghee in a frying pan on low medium heat. Add in cashews and fry till golden. Remove cashews to a bowl and reserve the ghee for making ladoos.

Powder gram dal – Powder roasted gram dal, sugar and cardamom till super nice. Add cashews and warm ghee and blend well using hands till it resembles wet sand like texture.

Shape & Enjoy – take a handful of the gram dal mix and press tightly in your hands till it comes together into ladoo. Let the ladoo sit for half-hour to set. Serve.

Expert Suggestions

Measurements

You possibly can reduce the ghee and sugar quantity in case you want. But the feel and taste will probably be compromised. Reducing Sugar quantity will make the ladoo less sweet but still it’ll taste great.

Selecting Roasted Gram Dal

Use finest quality of fried gram dal. You will discover split gram dal and whole fried gram dal, any of which might be used. Be certain your roasted gram dal is skinned and unsalted.

Frying Nuts

Use chopped nuts which distributes evenly within the ladoo. Fry broken cashews in ghee till golden and use them. Chopped almonds or any nuts might be fried and used.

Use Ghee While Still Warm

When you fry nuts in ghee, reserve the ghee for making ladoos. The ghee should not be too hot when adding into the powdered gram dal and sugar mixture. In the event you pour hot ghee into the mixture, it makes the sugar melt which makes the shaping process hard.

Shaping

The mixture should resembles wet sand like texture. Shape the ladoo tight giving enough pressure. This can make the ladoo hold its shape higher.

How one can Make Maladu (Stepwise Pictures)

1)Heat ghee in a pan on low to medium heat. Add in broken cashews within the ghee.

2)Fry the cashews till golden brown. Strain the fried cashews and put aside. Reserve the ghee for making ladoos.

3)Now to make roasted gram dal mixture. Take fried gram dal in a blender.

4)Add in sugar. I used granulated white sugar. You should use unrefined brown sugar.

5)Add cardamom powder. Whole cardamom pods might be added. powder this mixture till smooth.

6)Take the powder in a bowl. You possibly can sieve the powder using a nice mesh sieve for extra smooth ladoos.

7)Add in fried cashews and blend evenly into the mixture.

8)Pour the nice and cozy ghee little at a time.

9)Mix gently so the ghee mixes into the gram dal mixture.

10)Add more ghee and blend.

11)The mixture should resembled wet sand like texture. Take some mixture in your hands and shape them tight into ladoo.

12)Maladu is able to serve.

13)Enjoy maladu immediately.

FAQ’s

Can I reduce the amount of ghee when making ladoo?

Reducing ghee makes the drier and fewer melt in mouth. Sometimes it makes the mixture too dry, that your ladoo doesn’t hold its shape thoroughly.

Can I take advantage of brown sugar when making ladoos?

Brown sugar that are wet in texture can’t be used. It would make the mixture too liquidy. Some organic brands of sugar available out there is unrefined and appears like granulated sugar. You should use that number of sugar for this ladoo so the feel won’t be affected.

Why my ladoo not holding its shape?

In the event you don’t use enough ghee then the mixture doesn’t have enough moisture to carry its shape. In the event you pour too hot ghee into the gram dal mixture, then the sugar melts an excessive amount of and makes the mixture soggy which makes its hard for the ladoo to carry its shape.

Shelf Life & Storage

Maladu or nei urundai doesn’t have any moisture like water or milk. So this keeps well at room temperature for greater than per week.

You possibly can store them in an air tight container for per week.

More Ladoo Recipes to Try

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If you might have any questions not covered on this post and in case you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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