Maa ladoo recipe
Prep time
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Maa ladoo or maladu recipe is an easy ladoo recipe perfect for Diwali season.
Recipe type: Dessert
Cuisine: Indian
Serves: 10 ladoos
  • 1 cup of roasted gram (pottukadalai)
  • ¾ cup of powdered sugar (more or less)
  • 2-3 green cardamom pods
  • ½ cup of ghee (more or less)
  • 2 tbsp of chopped raw cashew nuts
  1. Measure out your roasted gram.
  2. Powder it finely in a spice grinder or mixer. Make sure the powder is smooth when you rub it between your fingers.
  3. Tip this into a bowl and in the same grinder, powder the sugar along with the cardamom pods
  4. Add this to the roasted gram powder and mix well
  5. Heat the ghee in a pan and add the cashew nuts
  6. When the cashew nuts turn golden brown, add the ghee and cashews to the bowl with the powders
  7. Stir immediately with a spoon (it will be very hot so be careful) until the mixture comes together. It will be fairly thick at this stage
  8. Let the mixture cool down just enough to handle with your fingers
  9. Pull out enough of the ladoo mixture to make a lime-sized ball
  10. Shape into a smooth ball on your palm and set aside on a plate
  11. Repeat with the remaining mixture until you have shaped all the ladoos
  12. You can dip your fingers in some warm ghee as you shape, if the mixture gets too dry
  13. If it's too moist, let it sit for a bit and you should be able to shape the ladoos just fine
  14. Work swiftly, while the mixture is still hot. If you are making a larger batch, divide the flour mixture into portions and add ghee only to a smaller portion which you can made ladoos with first and then move on to the remaining
  15. The ladoos will harden as they sit.
  16. Let cool completely before storing in an airtight container. Maladu will keep well for up to 5 days
Recipe by Edible Garden at