Maladu | Maa Ladoo

Maladu or Maa Ladoo is one of the tastiest and popular sweets made using fried gram dal, sugar and ghee as main ingredients. Maa Ladoo is a quick and easy sweet that anyone can try at home. Let us learn how to make Maladu Recipe with step by step pictures and video.

Maladu or Maa laddu is a famous sweet prepared during festivals and special occasions. With just a handful of ingredients you can make this easy laddu in just few minutes so perfect for last minute sweet preparations.

What is Maladu?

Maladu also called as Pottukadalai Urundai is a famous South Indian sweet which can made quickly with just few ingredients in hand. Maladu is made using fried gram dal, ghee, sugar and cardamom. Maa Ladoo is also called as Maa Laddu.

I have tried this sweet many times and this recipe is from amma who is an expert in making this. This is fairly healthy as roasted gram dal or fried gram dal also called as pottukadalai is the main ingredient used here. You can even make maladu with jaggery by replacing sugar.

If using jaggery make sure to use good quality cleaned jaggery grated or jaggery powder. This recipe is very easy and quick to make and comes together in just few minutes. I am hereby declaring it a great hit at home as all of us love it including kids.

Maladu or Maa Ladoo is a delicious melt in the mouth sweet that can be made quickly. It has no consistency checks as with many sweets so easy to try even for beginners. Do try and enjoy!

Maa Ladoo 2 Mins Video

Other Ladoo Recipes

• Rava Ladoo
• Dry Fruit and Nut Ladoo
• Poha Ladoo
• Sago Ladoo
• Motichoor ladoo

Maa Ladoo Ingredients

• Fried gram dal – I used the halved variety fried gram dal you can use the whole variety too. Make sure to roast for the best aroma.
• Sugar – Traditionally white sugar is added for maladu. You can alternate sugar with jaggery powder or cane sugar and make sure to increase the quantity accordingly.
• Ghee –  Use homemade ghee for best aroma and flavor. Use fresh ghee for best taste.
• Cardamom – Cardamom is the best flavoring for maladu.

How to make Maladu Step by Step

1.Add 1 cup fried gram dal.

2.Dry roast it for 3 minutes till nice aroma rises, don’t let it change its color.

3.Cool down completely and add to mixer jar. Make sure the mixer jar is dry.

4.Transfer to a sieve.

5.Sieve it well.

6.Discard the remains.

7.To the same mixer jar – add 1/2 cup sugar.

8.Add 2 whole cardamom.

9.Grind it to a fine powder and add it to the same bowl.

10.Mix this well first.

11.To a small pan add 1/4 cup ghee and 10 cashews broken fry until golden. Switch off and remove.

12.Add it to the bowl.

13.Mix it first with a spatula.

14.Then when it is warm mix it with your hand.

15.Take a small portion and hold tight.

16.Shape them into ladoos.

Store in an airtight container and enjoy your homemade maa ladoos!

Expert Tips

• Roasting – Dry roasting roasted gram is optional but gives a nice flavor to the ladoos.
• Sugar – I usually add 1/2 cup sugar for 1 cup fried gram dal but which will be apt but if you prefer more sweetness then add 3/4 cup sugar. You can replace sugar with jaggery too – add 3/4 cup jaggery.
• Ghee – Adding more ghee may end up giving very moist ladoos so do not add more than 1/4 cup. Use good quality ghee as it gives good flavor and taste to the ladoos. Hot ghee is added so that shaping the ladoo is easy.
• Shaping – Mix well with a laddle and touch it with your hands only when its warm.If you are making in bulk say more than 2 cups then you can add ghee little by little and form ladoos in portions. It is always easy to shape the ladoos when its warm, else it will tend to break so make the ladoos quickly.
• Dry fruits – You can even add raisins, almonds along with cashews if you like.
• Shelf life – Maladu keeps well for a week in room temperature. The shelf life will be less if you use jaggery.

Serving & Storing Suggestion

Store in an airtight container in room temperature to retain freshness. This laddu keeps well for about a week in room temperature.

FAQS

1.Why is my ladoo not holding together?

If ghee is less then you will not be able to shape the ladoos also ghee should be hot or warm while adding only then shaping will be easy.

1.Can I make maa ladoo with jaggery?

Yes you can make maa laddu with jaggery or cane sugar but make sure to use organic variety which is free from impurities as we have to add it as such.

If you have any more questions about this Maladu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Maa Ladoo Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Maladu Recipe | Maa Ladoo Recipe

Maladu or Maa Ladoo is one of the tastiest and popular sweets made using fried gram dal, sugar and ghee as main ingredients. Maa Ladoo is a quick and easy sweet that anyone can try at home. Let us learn how to make maladu recipe with step by step pictures and video.

Course sweet

Cuisine Indian

Keyword diwali dishes, diwali mithai, diwali recipes, diwali sweets, diwali sweets recipes, ghee recipes, laddu, ladoo recipes, sweet recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 ladoos

Calories 128kcal

Author Sharmilee J

Ingredients

• 1 cup fried gram dal pottukadalai
• 1/2 cup sugar
• 1/4 cup melted ghee
• 2 cardamom
• 10 cashews broken

Instructions

• Add 1 cup fried gram dal.
• Dry roast it for 3 minutes till nice aroma rises, don’t let it change its color.
• Cool down completely and add to mixer jar. Make sure the mixer jar is dry.
• Transfer to a sieve.
• Sieve it well.
• Discard the remains.
• To the same mixer jar – add 1/2 cup sugar.
• Add 2 whole cardamom.
• Grind it to a fine powder and add it to the same bowl.
• Mix this well first.
• To a small pan add 1/4 cup ghee and 10 cashews broken fry until golden. Switch off and remove.
• Add it to the bowl.
• Mix it first with a spatula.
• Then when it is warm mix it with your hand.
• Take a small portion and hold tight.
• Shape them into ladoos.
• Store in an airtight container and enjoy your homemade maa ladoos!

Notes

• Roasting – Dry roasting roasted gram is optional but gives a nice flavor to the ladoos.
• Sugar – I usually add 1/2 cup sugar for 1 cup fried gram dal but which will be apt but if you prefer more sweetness then add 3/4 cup sugar. You can replace sugar with jaggery too.
• Ghee – Adding more ghee may end up giving very moist ladoos so do not add more than 1/4 cup. Use good quality ghee as it gives good flavor and taste to the ladoos. Hot ghee is added so that shaping the ladoo is easy.
• Shaping – Mix well with a laddle and touch it with your hands only when its warm.If you are making in bulk say more than 2 cups then you can add ghee little by little and form ladoos in portions. It is always easy to shape the ladoos when its warm, else it will tend to break so make the ladoos quickly.
• Dry fruits – You can even add raisins, almonds along with cashews if you like.
• Shelf life – Maladu keeps well for a week in room temperature. The shelf life will be less if you use jaggery.

Nutrition

Serving: 30g | Calories: 128kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 1mg | Potassium: 162mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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Coriander Powder | Dhania Powder

Coriander Powder is a handy essential spice powder made by roasting and grinding coriander seeds to a fine powder. Let us learn how to make coriander powder at home easily in this post with step by step pictures and video.

Usually my mother makes coriander powder at home so I don’t remember buying spice powders outside so that habit got into me too. Check out more Homemade powder recipes. Coriander Powder makes curries, gravies and rice meals tastier and is fresh and healthier compared to the store bought powders.

About Coriander Powder

Coriander seeds is also called Dhania. Dhania is one of the most essential spice in Indian cooking. Not only in India, it is popular throughout the world cuisine.

Coriander powder is one of the staple at home as we use it for everyday gravies and curries. Homemade coriander powder is fresh, aromatic and flavorful. Coriander powder is made by roasting coriander seeds, cooling down then grinding into a fine powder.

Coriander seeds can be sun dried or roasted until crisp and grind. We need the coriander seeds to turn crisp a bit and roasting helps in releasing the aroma and flavor well.

These are available in 2 varieties : Normal coriander seeds and Country coriander seeds which is called ‘Naatu Malli’ in Tamil. You can use whichever is available in your region. Coriander seeds tend to catch insects fast when stored for a long time so if you are buying in bulk roast it and store. You can even store in fridge too.

Video

Why Homemade Spice Mixes?

Homemade powders are always best as they are

• Free from preservatives and artificial colors
• Longer shelf life
• More fragrant and aromatic
• You know exactly what goes into the making
• More fresh and a new batch can be made anytime

How to make Coriander Powder Step by Step

1.Measure 1 cup coriander seeds. Pick out stones or debris if any and discard them.

2.To a kadai add coriander seeds.

3.Dry roast in low flame.

4.Dry roast till golden you can sense the aroma coming.

5.Switch off and transfer to a plate. Cool down completely.

6.Transfer to a mixer jar that is clean and dry.

7.Grind to a fine powder.

8.Transfer to a plate cool down then store.

Store in a clean dry container. Fresh and aromatic homemade coriander powder ready!

Expert Tips

• Preparation : Pick out stones or debris if any and discard them. Always buy good quality spices.
• Roasting or Sun drying : You can either sun dry them and grind it or roast in low medium flame and grind it. Always roast coriander seeds in low to medium flame making sure that it does not get burned. Never leave the roasting unattended.
• Grinding : Cool down completely before grinding. After grinding spread it on a plate and store in a clean dry jar.
• Storing : Make sure your mixer jar is clean and dry. Also store in a dry airtight container to lock the flavors. Make sure there is no moisture entering the jar as it may lead to fungi development later.

FAQS

1.What type of coriander seeds to use?

Buy good quality spices to make homemade spice mix. You can use regular coriander or country variety too based on the availability in your location.

2.What is the shelf life of coriander powder?

Coriander powder keeps well for about 3 months. If making in bulk store in fridge and transfer to a small container for every day use.

If you have any more questions about this Coriander Powder Recipe   do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Coriander Powder Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Coriander Powder Recipe

Coriander Powder is a handy essential spice powder made by roasting and grinding coriander seeds to a fine powder. Let us learn how to make coriander powder at home easily in this post with step by step pictures and video.

Course howtos

Cuisine Indian

Keyword coriander powder recipe, masala recipes, powder recipes, spice recipes, spicy indian mix

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1 cup

Calories 12kcal

Author Sharmilee J

Ingredients

• 1 cup coriander seeds

Instructions

• Measure 1 cup coriander seeds. Pick out stones or debris if any and discard them.
• To a kadai add coriander seeds.
• Dry roast in low flame.
• Dry roast till golden you can sense the aroma coming.
• Switch off and transfer to a plate. Cool down completely.
• Transfer to a mixer jar that is clean and dry.
• Grind to a fine powder.
• Transfer to a plate cool down then store.
• Store in a clean dry container. Fresh and aromatic homemade coriander powder ready!

Video

Notes

• Preparation : Pick out stones or debris if any and discard them. Always buy good quality spices.
• Roasting or Sun drying : You can either sun dry them and grind it or roast in low medium flame and grind it. Always roast coriander seeds in low to medium flame making sure that it does not get burned. Never leave the roasting unattended.
• Grinding : Cool down completely before grinding. After grinding spread it on a plate and store in a clean dry jar.
• Storing : Make sure your mixer jar is clean and dry. Also store in a dry airtight container to lock the flavors. Make sure there is no moisture entering the jar as it may lead to fungi development later.

Nutrition

Serving: 10g | Calories: 12kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 51mg | Fiber: 2g | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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Shortbread Cookies Recipe

Shortbread Cookies are rich, buttery, melt in the mouth cookies originated from Scotland. These classic shortbread cookies is made using just 3 main ingredients flour, butter and sugar. Let us learn to make shortbread cookies with step by step pictures and video.

Shortbread cookies always remain a special place in my baking journey because it was one of the first few cookie recipes that I tried and turned out perfect during my initial days of baking. Also these cookies are mittu’s most favorite so make it often for her snack time.

What are Shortbread Cookies?

Shortbread Cookies are rich, melt in the mouth butter cookies made with just 3 main base ingredients flour, butter and sugar. These cookies originated from Scotland and unlike other cookies these do not use any leavening agents like baking powder or baking soda. These cookies are high in fat so the texture is crumbly and tender making it just melt in your mouth.

Shortbread cookies are very easy and simple to make. You can either use a hand whisk or electric mixer. Cream sugar and butter first then add vanilla, flour gather to form a dough, chill the dough, cut into shape and bake them – yes as simple as that.

Its simple, easy and quick to make with no additional baking powder or baking soda too..how cool is that?! It is perfect for your kids too. With just 3 base ingredients, these cookies are amazing I would say.

You can make the dough well in advance and freeze them. On the day of baking you can either cut into slices or shapes and bake them accordingly. These cookies are mildly sweet, tastes delicious and just melts in your mouth – no wonder it is most kids favorite.

Traditionally shortbread cookies were made for holidays Christmas and New year eve but as the popularity gained nowadays this is made throughout the year. These cookies can be made in various shapes and sizes.

The key to perfect shortbread cookies is to use good quality butter as it is one of the main ingredient here. Actually no need to add any additional flavoring here so vanilla essence is also optional. Shortbread is often called as ‘Royal Shortbread’ and it is delicious when served plain or decorated with icing.

You can make cut out shaped cookies or just like icebox cookies using the same dough. For slicing the cookies first make a dough log cling wrap and chill it, then slice and bake.

Video

Why you will love this recipe?

• Just 3 main base ingredients : flour, butter and sugar.
• No leavening agents like baking powder or baking soda.
• Easy, simple and quick to make.
• Rich, buttery and melt in the mouth.
• Perfect as gifting for holidays.

Shortbread Cookie Variations

These cookies have a lot of variations like adding nuts, chocolate, dipping the cookies in melted chocolate, cookies with royal icing, cookies with chocolate glaze, top it with sprinkles and the list goes on. Here is the collection that I’ve tried:

• 
  Millet Shortbread Cookies
• 
  Whole Wheat Shortbread Cookies
• 
  Almond Shortbread Cookies
• 
  Chocolate Shortbread Cookies
• 
  Fruit and Nut Cookies Recipe
• 
  Christmas Cookies | Christmas Sugar Cookies
• 
  Chocolate Glaze Cookies
• 
  Eggless Sugar Cookies(with royal icing)

Ingredients

• Flour – All purpose flour or maida is used for this recipe. However you can use wheat flour too, have given the recipe in variations.
• Butter – Butter at room temperature is used but it is okay if it is chilled you can use a whisk to soften it.
• Sugar – Icing sugar is used in these classic cookies. But you can replace it with powdered sugar too.
• Vanilla – Though vanilla essence is optional this gives a mild flavor to the cookies.
• Salt – Use salt if your butter is unsalted, if you are using salted butter then skip salt.

How to make Shortbread Cookies Step by Step

1.To a bowl add 1 cup flour along with 1/4 teaspoon salt. Give a quick mix and set aside. If using salted butter skip adding salt.

2.Using electric mixer beat butter until creamy. If your butter is already at room temperature then you can skip this step.

3.To a sieve add 1/4 cup icing sugar and sieve it well. Icing sugar tends to have lumps so always sieve before using.

4.Cream butter and sugar until light and fluffy then add 1/2 teaspoon vanilla essence.

5.Give a quick whisk then add in the flour mixture.

6.Use the electric beater and whisk for few seconds. Use a deep bowl as while whisking it may easily spill out.

7.Then use a spatula to bring together first.

8.Combine gently with your finger tips. Do not knead.

9.Gather to form a soft dough.

10.Flatten it lightly so that it will easy to roll after chilling. Cling wrap the dough and refrigerate it for at least 30 minutes.

11.After the dough is chilled it will be firm now open the cling wrap.

12.Place it in between 2 parchment papers. Roll it to 1/4 inch thickness.

13.Dip the cookie cutter in flour. This is to avoid sticking while cutting the shape.

14.Cut into shapes. Preheat oven at 180 deg C for 10 minutes.

15.You can use different shapes and sizes as you like it.

16.Remove it carefully.

17.Collect the scraps.

18.Again roll between parchment papers and cut into shapes. Repeat to finish until you are done with the entire dough.

19.Prick with fork this is just for the look.

20.Arrange it in a baking tray lined with parchment paper. You can keep the tray in fridge for 10 minutes before baking for the cookies to harden if they are soft.

21.Bake in preheated oven at 180 deg C for 15 minutes or until the edges starts to turn golden.

22.Shortbread cookies are done. Cool down on a wire rack before storing.

Enjoy shortbread cookies!

Expert Tips

• Flour mix – If adding salt add it along with flour mix it well and set aside.
• Creaming – Always cream butter well if it is chilled. Then cream butter and sugar well until fluffy. Either use hand whisk or electric beater for creaming. You can also use stand mixer.
• Dough – Gather to form the dough with your finger tips, do not knead. Always chill the dough before cutting. If you feel the dough soft and sticking chill it for few more minutes.
• Shaping – You can either cut them into shapes or make a log and slice them. If the cookies are soft they will spread too much while baking so make sure the cookies are chilled and hard before baking.
• Baking – Bake only until the edges turn golden do not over bake. Check after 12 minutes then proceed baking as each oven is different.

FAQS

1.Can I use salted butter?

Yes you can use salted butter but skip adding salt in the flour.

2.How to store shortbread cookies and what is the shelf life of these cookies?

You can store shortbread cookies in a dry airtight jar or in a zip lock cover. These cookies keeps well in room temperature for about 5 days and in fridge for up to 10 days.

3.Can I freeze these cookies?

Yes you can freeze shortbread cookies up to 3 months. Store in an airtight container or zip lock bag with parchment paper placed in between. Thaw the cookies in fridge overnight then serve it. You can slightly warm it up in the oven if you want.

4.How do I know if the cookies are done?

The cookies will start to brown at the edges and the aroma of buttery cookies will be filled. The cookies will soft to touch once out from the oven later after cooling it will harden.

5.Why are they called shortbread cookies?

These cookies are tender, short has a crumbly texture and so named as shortbread cookies.

If you have any more questions about this Shortbread Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .
Tried this Shortbread Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Shortbread Cookies Recipe

Shortbread Cookies are rich, buttery, melt in the mouth cookies originated from Scotland. These classic shortbread cookies is made using just 3 main ingredients flour, butter and sugar. Let us learn to make shortbread cookies with step by step pictures and video.

Course Baking

Cuisine American, French, Indian, Mexican

Keyword Baking, baking recipes, cook, cookie recipes, snack recipes

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 25 cookies

Calories 83kcal

Author Sharmilee J

Ingredients

• 1 cup flour
• 1/2 cup unsalted butter
• 1/4 cup icing sugar
• 1/4 teaspoon vanilla essence
• 1/4 teaspoon salt

Instructions

• To a bowl add 1 cup flour along with 1/4 teaspoon salt. Give a quick mix and set aside. If using salted butter skip adding salt.
• Using electric mixer beat butter until creamy. If your butter is already at room temperature then you can skip this step.
• To a sieve add 1/4 cup icing sugar and sieve it well. Icing sugar tends to have lumps so always sieve before adding.
• Cream butter and sugar until light and fluffy then add 1/2 teaspoon vanilla essence.
• Give a quick whisk then add in the flour mixture.
• Use the electric beater to just bring it together. Use a deep bowl as while whisking it may easily spill out.
• Then use a spatula to combine.
• Combine gently with your finger tips. Do not knead.
• Gather to form a soft dough.
• Flatten it lightly so that it will easy to roll after chilling. Cling wrap the dough and refrigerate it for at least 30 minutes.
• After the dough is chilled it will be firm now open the cling wrap.
• Take the dough and place it in between 2 parchment papers. Roll it to 1/4 inc h thickness.
• Dip the cookie cutter in flour. This is to avoid sticking while cutting the shape.
• Cut into shapes. Preheat oven at 180 deg C for 10 minutes.
• You can use different shapes and sizes as you like it.
• Remove it carefully.
• Collect the scraps.
• Again roll between parchment papers and cut into shapes.
• Prick with fork this is just for the look.
• Arrange it in a baking tray with parchment paper. You can keep the tray in fridge for 10 minutes for the cookies to harden if they are soft.
• Bake in preheated oven at 180 deg C for 15 minutes or until the edges starts to turn golden.
• Shortbread cookies are done. Cool down on a wire rack before storing.Enjoy shortbread cookies!

Video

Notes

• Flour mix – If adding salt add it along with flour mix it well and set aside.
• Creaming – Always cream butter well if it is chilled. Then cream butter and sugar well until fluffy. Either use hand whisk or electric beater for creaming. You can also use stand mixer.
• Dough – Gather to form the dough with your finger tips, do not knead. Always chill the dough before cutting. If you feel the dough soft and sticking chill it for few more minutes.
• Shaping – You can either cut them into shapes or make a log and slice them. If the cookies are soft they will spread too much while baking so make sure the cookies are chilled and hard before baking.
• Baking – Bake only until the edges turn golden do not over bake. Check after 12 minutes then proceed baking as each oven is different.

Nutrition

Serving: 15g | Calories: 83kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 1mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 125IU | Calcium: 2mg | Iron: 0.4mg

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