Friday 6 October 2017

Potukadalai urundai/ Maa ladoo - Easy Deepavali recipe

Potukadalai urundai is the 1st sweet we (me, my sister, my mom) make in our house every year for deepavali festival. Deepavali, as we know its festival of lights celebrated with more sweets and fun. There will be lot of sweets prepared by my mom every year. My sister too make lot of sweets for her son frequently. I do make few among those, but I never start deepavali sweets without this potukadalai urundai. It is a very simple recipe and smells great. It melts in mouth and tempt to eat more.


Preparation time: 30 mins
Count: 30-40 nos

Ingredients:

Roasted gram dal /Fried gram dal/ Potukadalai - 1/2 kilo
Sugar - 1/2 kg
Cardamom/ Elachi - 2 teaspoon
Cashew-nut - 20-25 nos
Ghee - 1/2 to 3/4 cup (as needed)

Preparation method:

1. Grind/ blend roasted gram dal in mixie and make into fine powder. Transfer it into a wide large bowl.
2. In the same jar, add 1/2 kg sugar and grind it to fine powder. Transfer sugar powder into the same bowl.



3. In small mixer jar, add 2 tablespoon cardamom and 2 tablespoon of sugar and blend well to make fine powder. Use only 2 teaspoon of it and store the rest elachi powder for making other sweets.
4. Heat ghee/ vanaspathi in a thick bottom kadai.
5. Simultaneously heat a tablespoon of ghee in a small kadai and fry broken cashewnut until it turns golden brown colour and then add it to bowl along with ghee. Mix well using spoon. Add elachi powder and mix well.



6. When ghee turns hot, keep it in low flame and we are not going to switch it off, until we make all ladoos.
7. Add little by little ghee to the bowl, mix using spoon and start making balls out of it.
8. Step 7 is repeated throughout until all balls are made. Don't pour entire ghee at a stretch, need to add little by little to a small portion, mix well and make balls.

Store the ladoo in airtight container.

Tips:

1. Fried gram powder and sugar powder should be of equal ratio 1:1
2. Ghee is used as a binding agent. Don't add more ghee so that balls will not be soggy in texture.
3. Use only hot ghee/ vanaspathi. 

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