Maa laddu is a simple and quick laddu recipe which can be prepared for any festive or special occasions. Maa laddu is a very popular and traditional sweet from south-India. The laddu is prepared from fried gram/split roasted gram dal, sugar and ghee. Fried gram is also called as pottukadala, putani, hurigadale etc.
Maa laddu can be prepared very quickly and requires very few ingredients. Adding roasted nuts like almonds, cashew nuts and some raisins gives a crunch to the laddus, but can prepare without adding them too. These laddus are prepared in almost every south-indian home, especially in Tamil Nadu for festivals and marriages.
Sugar in the maa laddu can be replaced with powdered jaggery too. Cardamom powder gives a good flavor to the laddu, so do not skip adding it. There is no cooking required to prepare the laddus which makes it too easy and a quick sweet to prepare for your sweet cravings and for any festival or special occasions.
Fried gram dal can be roasted on a low flame for few seconds until it becomes just hot to touch. Roasting the fried gram is optional and can be skipped too. Powder fried gram dal and sugar separately and mix together. Add melted ghee to bind the laddu mixture. Additionally fried nuts and cardamom powder enhances the taste and flavor of maa laddu giving a light crunch to the laddus.
For more delicious festival sweets, check: besan laddu, rava laddu, boondi laddu, moong dal laddu, unniyappam, Sharkara payasam, rava payasam, gasagase payasa, sago kheer, dal kheer, channa dal payasa, aval payasam, Semiya payasam, kesaribath, chakka prathaman (jackfruit payasam).
1 cup fried gram
½ cup sugar, increase the quantity for more sweetness
¼ cup melted ghee (clarified butter)
2 green cardamoms/ elaichi
4-5 cashew nuts & raisins
- Heat a kadai or a pan and dry roast fried gram dal on a low flame till it becomes hot. Do not over roast and change the color of the dal. Switch off the flame and transfer the dals to a plate to cool down.
- Roasting fried gram is optional. You can skip it too. Roasting the dals gives a nutty flavor to the laddu.
- Add fried grams to a mixer jar and grind to fine power. Keep this aside. Also powder sugar adding cardamom/elaichi. Add both the powders to a large bowl and mix them well.
- Heat a small pan and add 2 tbsp ghee to it. Add chopped cashew nuts and raisins. Fry till nuts turn light brown and raisins pops up. Remove them from ghee and add it to fried gram +sugar mixture.
- To the same pan add remaining ghee and heat it. Switch off the flame and add the hot ghee little by little to the fried gram +sugar mixture. Mix well to bring the mixture together.
- You may require little more hot/warm ghee to bring the mixture together, so keep it ready. When the mixture is still warm, take little portion from the mixture and start to shape them into round balls and arrange them on a plate.
- Enjoy delicious maladu /maa laddu.
- Maa laddu can be prepared without roasting the fried gram too.
- You can increase the quantity of sugar for more sweetness.
- Add hot/warm ghee as it helps to shape the laddu. So do not let the mixture cool down. Laddus will break if the mixture is not warm/hot.
- You may require little more hot/warm ghee, may be around 2 tbsp to bring the laddu mixture together. So keep the ghee ready.
- If unable to bring the mixture together, instead of adding extra ghee, you can also use little milk, but the shelf life of the laddus will be less.
- Store Maa laddu in an airtight container. Stays fresh for a week at room temperature.
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