My favorite among ladoos, made with ground split dalias…
One of the sweets that I used to have a lot as a kid was this Maladu. I would get this from the nearby store and would finish one whole packet which had about 8 ladoos in just one sitting. I love the taste of the ground split dalai and the smooth, melt into the mouth texture of this maladu.
Split dalias (porikadala) belong to gram lentil family, these lentils taste great by itself. I’d bought the dalias a few times thinking that I could make the ladoos. Before, I could make the ladoos I finished the dalias, I just love to munch on it.
So, this evening I made up my mind to make maladu before the dalias were finished. It’s an easy to make sweet which calls only for a very few ingredients. The only problem is that you would find it difficult to stop eating it. So tasty and delicious.
Roasting Split Dalia
- Split Dalia or Porikadala- 1 cup
- Powdered sugar- ½ cup
- Cardamom powder- ⅛ tsp (or use 2 smashed cardamom whole)
- Ghee- ¼ cup
- Roast the split dalia in a pan over medium heat for 5 to 7 minutes.
- Grind the roasted dalia in a blender to a fine powder.
- For making powdered sugar: you could grind ½ cup of white granulated sugar to a fine powder.
- Sieve the powdered dalia into a bowl and discard any grains.
- Sieve the powdered sugar into the bowl containing the ground dalia.
- Add cardamom powder and combine well.
- Melt ghee in a small pan.
- Add the ground dalia/sugar/cardamom mix to a saucepan, place the pan over low heat.
- Slowly, add melted ghee and combine well using a spatula for 2 minutes.
- Remove the pan from the heat.
- Try making rolls using your hand out of the mixture, it should form firm rolls: make medium sized balls.
- If you cannot form firm balls, add 1 to 2 tbsp more melted ghee and roll it.
- Place the balls on a plate, keep aside for 10 to 15 minutes & it will firm up.
- Enjoy this melt into the mouth sweets.
- Can be stored in an air tight container for a few days.
