Maa Laddoo or Moong Dal Ladoo or Paithamparuppu Urundai

Maa Laddoo or Moong dal Laddoo is a simple Lentil based roundles that is prepared in every Indian household. There are various types of making this sweet dish , differing form household to household.

To start off with , Moong dal or Paithamparuppu is dry roasted in a wok until it turns brown in color , later it is pounded to fine powder and mixed along with powdered sugar. For flavor cardamom powder and dry ginger powder is added. To this we add melted ghee and make it into small laddoos.

NO MILK , NO COCONUT or CONDENSED MILK REQUIRED 


maladu.jpg

Summary

  • Cuisine : Indian
  • Course : Sweet / festival delight / truffle
  • Preparation time : 10 min
  • Difficulty : medium
  • Cooking time : 10 min
  • Yield :  10 laddoos

 

Ingredients

Moong dal / Paitham paruppu 75 grams
sugar 75 grams
Cardamom powder ¼ tsp
Dry ginger powder ¼ tsp
salt A pinch
Melted Ghee / clarified butter 4-5 tbsps
Broken cashwenuts 1 handful

Steps

  1. Take a heavy bottomed kadaai or wok , keep this on medium flame.
  2. Once the wok is heated add in the moong dal and dry saute until aromatic .
  3. Once the dal starts to turn brown in color , take it off the heat and continue roasting it in the latent heat of the kadaai.This will take about 3-4 min.
  4. Transfer this onto a plate and let it cool down.
  5. Now take a blender and add sugar. Blitz it to a fine powder and set it aside.
  6. In the blender , take the roasted moong dal and grind it to  a fine powder or a slightly coarse powder. If you want a fine looking laddoo then grind it until smooth. If you like a slightly rough textured laddoo then grind it to a coarse powder. The texture of the laddoo depends on your liking.
  7. Now combine powdered sugar and moong dal in a plate.
  8. Add cardamom powder , dry ginger powder and a pinch of salt.
  9. Now take a tadka pan , roast the broken cashew nuts in ghee and add it along with the ghee in the powdered mixture.
  10. with the help of your hand , start combing it together and start forming small or medium sized laddoos.
  11. Set this aside for about an hour , so that it can retain its shape, before devouring it.
  12. Shelf life : 10 days ( if stored in an air tight container)

IMG_20170214_115302.jpg

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s