Maa ladoo (aka pottukadalai mavu urundai) is a very traditional sweet and very favorite of mine. My mom always makes this for me. This her recipe and I too enjoyed making and chomping these down with her. Nice memories! This post is my 100th one and wanted this to do a special recipe for the same. Maa ladoo, my favorite, my MOM's yummy recipe is the best to share here for the same reason. Also it is made with simple ingredients and takes less time to make. This is the easiest of all ladoos - a novice can also make it easily without going wrong. Please make sure to try this out for diwali and share with your family and friends.
Pottukadalai - 1 cup
Sugar - 1 cup
Cardamom - 4
Ghee - 3/4 cup
Cashews - 20, broken into tiny pieces
Grind the roasted gram into flour in a blender and keep aside in a bowl. Next, powder the sugar and cardamom together and add to the bowl with gram flour. Mix thoroughly.
Heat ghee in a pan and fry the cashews till golden brown. Add it to the gram flour - sugar mixture. Mix well.
Take lemon sized portion of the mixture and make it into a ball with your hands.
Continue making for the rest of the mixture.
Store in airtight container.
Try to make the balls when it is warm. The warmth from the hot ghee is enough to make balls. The shelf life is up to 10 days but within a couple of days, mine gets empty.
These are very easy to make ahead and hence is easy to give in tamboolam during Navratri Golu.