Easy Pottukadalai Laddu Recipe – Gram Dal & Cashew Sweet

Last Updated on 4 months by Neha Deshmukh

Easy Pottukadalai Laddu Recipe – Gram Dal & Cashew Sweet

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – these incredibly easy and delicious Pottukadalai Laddu. I first made these for Diwali a few years ago, and they’ve been a family favorite ever since. They’re perfectly sweet, have a lovely nutty flavor, and honestly, are so much simpler to make than you might think! Let’s get started, shall we?

Why You’ll Love This Recipe

These ladoos are more than just a sweet treat; they’re a little piece of comfort. They require minimal ingredients, don’t need any complicated techniques, and come together in under 30 minutes. Plus, the combination of roasted gram dal and crunchy cashews is divine. They’re perfect for festivals, celebrations, or just a little something sweet with your evening chai.

Ingredients

Here’s what you’ll need to make about 12 ladoos:

• 1 cup fried gram dal (pottukadalai) – about 150g
• ½ cup sugar – about 100g
• ¼ cup melted ghee – about 60ml
• 2 whole cardamom pods
• 10 broken cashews – about 20g

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Fried Gram Dal (Pottukadalai) – Significance & Selection

Pottukadalai, or fried gram dal, is the star of the show. It’s a lentil that’s been split, fried, and seasoned – giving it a unique, slightly savory flavor. Look for good quality pottukadalai that’s evenly roasted and has a nice golden color. You can usually find it at Indian grocery stores.

Sugar – Types & Alternatives

I prefer using regular granulated sugar for this recipe, but you can experiment! Powdered sugar works too, though the ladoos might be a little softer. If you’re looking for a healthier option, you could try using coconut sugar or jaggery (gur) – just adjust the quantity to taste.

Ghee – Clarified Butter & Its Role

Ghee is essential for that rich, authentic flavor. It also helps bind the ladoos together. You can use store-bought ghee or make your own. The aroma of ghee while cooking is just heavenly, isn’t it?

Cardamom – Fresh vs. Ground & Aroma

Fresh cardamom pods are always best! They have a much more intense aroma than pre-ground cardamom. Just lightly crush the pods to release the seeds before grinding. If you’re using ground cardamom, use about ½ teaspoon.

Cashews – Quality & Roasting for Flavor

Broken cashews are perfect for this recipe – no need to spend extra on whole ones! Roasting them in ghee brings out their natural sweetness and adds a lovely crunch. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the fried gram dal in a pan over medium heat for about 3-5 minutes. You’ll know it’s ready when it’s fragrant and slightly warm. Be careful not to burn it! Let it cool completely.
2. Once cooled, grind the roasted dal into a fine powder using a dry mixer jar. Sieve it to remove any coarse particles. This ensures a smooth ladoo texture.
3. Now, grind the sugar and cardamom pods together into a fine powder. Add this to the dal powder in a large bowl.
4. Heat the ghee in a pan and fry the broken cashews until they turn golden brown. This usually takes about 2-3 minutes. Add the fried cashews to the dal and sugar mixture.
5. Mix everything together really well with a spatula while the ghee is still warm. Then, start kneading the mixture with your hands to form a pliable dough. It should come together easily.
6. While the mixture is still warm (this is important!), shape it into round ladoos. I usually aim for about 1-inch diameter ladoos.
7. Finally, store the ladoos in an airtight container. They’ll stay fresh for about a week, if they last that long!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect pottukadalai ladoos:

Achieving the Perfect Laddu Shape

Slightly moist hands help in shaping the ladoos smoothly. If the mixture is sticking too much, lightly grease your palms with ghee.

Ensuring the Right Consistency

The consistency of the mixture is key. It should be just right – not too dry and crumbly, and not too sticky. If it’s too dry, add a teaspoon of melted ghee at a time. If it’s too sticky, let it cool down a bit.

Roasting the Dal to Perfection

Don’t skip the roasting step! It enhances the flavor of the dal and makes the ladoos more aromatic.

Working with Warm Ghee

Adding the ghee while it’s warm helps bind the ingredients together beautifully.

Preventing Ladoos from Crumbling

Make sure you work quickly while the mixture is still warm. Cooling down too much can make it difficult to shape and cause crumbling.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation (Using Plant-Based Ghee)

Simply substitute the ghee with a plant-based ghee alternative. Coconut oil also works well, but it will impart a slight coconut flavor.

Gluten-Free Confirmation

These ladoos are naturally gluten-free! Just double-check that your fried gram dal hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Adding a Pinch of Saffron)

For a touch of luxury, add a pinch of saffron strands soaked in a tablespoon of warm milk to the mixture. My grandmother always did this for special occasions!

Festival Adaptations (Ganesh Chaturthi, Diwali)

These ladoos are perfect for offering to Lord Ganesha during Ganesh Chaturthi or enjoying during Diwali.

Sugar-Free Option (Using Sugar Alternatives)

You can use sugar alternatives like erythritol or stevia, but you may need to adjust the quantity based on the product’s sweetness level.

Serving Suggestions

These ladoos are delicious on their own, but you can also serve them with a glass of warm milk or a cup of chai. They’re a perfect little treat to enjoy any time of day.

Storage Instructions

Store the ladoos in an airtight container at room temperature. They’ll stay fresh for up to a week.

FAQs

Got questions? I’ve got answers!

What is Pottukadalai and where can I find it?

Pottukadalai is fried gram dal, a type of lentil. You can find it at most Indian grocery stores.

Can I make these ladoos ahead of time? If so, how long will they stay fresh?

Yes, you can! They’ll stay fresh for about a week when stored in an airtight container at room temperature.

What if my ladoo mixture is too dry and crumbly?

Add a teaspoon of melted ghee at a time until the mixture comes together.

Can I use powdered sugar instead of granulated sugar?

Yes, you can, but the ladoos might be a little softer.

How can I tell when the fried gram dal is perfectly roasted?

It should be fragrant and slightly warm. Be careful not to burn it!

Is it necessary to sieve the dal powder? What if I skip this step?

It’s recommended to sieve the dal powder for a smoother texture. If you skip this step, the ladoos might be a little grainy.

Enjoy making these delicious Pottukadalai Ladoos! I hope this recipe brings a little sweetness to your day. Let me know how they turn out in the comments below!