A South Indian melt-in-the-mouth sweet delicacy (also called pottukadalai laddu) made of roasted gram, mainly prepared during festivals. So very easy that even a child of ten can do it. This post is for my friend, Sudhendra, who requested for this recipe. I last prepared this on Diwali.
Ingredients:
2 cups roasted gram (pottukadai in Tamil)
2 cups sugar
6 to 7 cardamoms
2 tbsp chopped cashewnuts
1 to 1-1/4 cups ghee
Method:
1. Roast the gram on low flame until a nice aroma comes taking care that it does not change color,
2. Grind the roasted gram, sugar, and cardamom together to a fine powder. Keep aside.
3. Heat little ghee and fry the chopped cashewnuts and keep aside.
4. Assemble the gram-sugar powder and cashewnuts in a steel bowl (do not use plastic bowl).
5. Heat ghee and when it becomes hot remove and pour into the bowl gradually, mixing with a flat spatula simultaneously.
6. Add more ghee if the mix is very dry and crumbles when made into a ball.
7. Make small laddus with your palm by making a fist. Do not roll between palms of both hands as this may break or crumble.
Ingredients:
2 cups roasted gram (pottukadai in Tamil)
2 cups sugar
6 to 7 cardamoms
2 tbsp chopped cashewnuts
1 to 1-1/4 cups ghee
Method:
1. Roast the gram on low flame until a nice aroma comes taking care that it does not change color,
2. Grind the roasted gram, sugar, and cardamom together to a fine powder. Keep aside.
3. Heat little ghee and fry the chopped cashewnuts and keep aside.
4. Assemble the gram-sugar powder and cashewnuts in a steel bowl (do not use plastic bowl).
5. Heat ghee and when it becomes hot remove and pour into the bowl gradually, mixing with a flat spatula simultaneously.
6. Add more ghee if the mix is very dry and crumbles when made into a ball.
7. Make small laddus with your palm by making a fist. Do not roll between palms of both hands as this may break or crumble.
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