|Cooking Time||15 mins|
|Fried Gram Dal||1 Cup* +1 tablespoon|
|Cardamom Powder||1/4 teaspoon|
- Grind the Fried Gram(odachakadalai) along with sugar and cardamom in a mixer to a nice powder.
- Take a sieve and sieve the ground fried gram with sugar once to make sure there are no lumps. Take the sieved gram flour in a mixing bowl. In a pan, heat a little amount of ghee and add the cashews and fry until it turns golden brown color and keep it aside.
- Add the roasted cahsews to the roasted gram dal flour in the mixing bowl. Now heat the remaining ghee in a low flame.
- To the mixing bowl, now add,1 ladle of ghee around the ground mixture and using a spoon mix the mixture well. Make sure that the ghee-gram dhal mixture is in a right consistency that lets you make small lemon sized balls. Do not add too much of ghee then we cannot make stiffer ladoos. Adding more ghee makes it easy for us to make ladoos but the ladoos would not be stiff and it will easliy become clumpsy. Adding very less ghee makes the ladoo crumble easily. So make one ladoo and check if the ladoos are stiffer if not add little more ghee and then try again
- Now take small quantity of Fried Gram(odachakadalai) mixture and press it hard to make it like a small lemon sized ladoo. If you are planning to make lots of ladoos, better add ghee in batches of gram dal flour. Take the ground and sieved roasted gram dal flour in batches and then repeat the steps to make maladus.
- Repeat the above steps for the remaining ground Fried Gram(odachakadalai) mixture.
- The delicious Maladu is ready for serving. Store it in an air tight container.