Thursday, 27 January 2011

Maa laddu - High protein Laddus

I have used Roasted gram, Bengal gram, Urad dal and  Green gram, in making these Laddus . They are rich in protein and a healthy snack for kids. Though the method of preparation is the same for all, each laddu tastes different from one another, as it carries the flavour of the dal it is made of. I don’t want to specify the quantity of the ingredients,  as it is not necessary to measure any ingredient, can try by using a small quantity of each(roasted) dal, add sugar to taste, cardamom for flavour and just enough ghee to bring it together. I used a small portion of each dal and about 100 gms of melted ghee for all the laddus given here. When given to small kids, let them have a small bite, when large portion is eaten in a single bite or eaten whole, these laddus having very little moisture, might stick to the tongue and upper jaw and might cause discomfort. Drinking water will help to flush it down.





Roasted gram laddu (pottukadalai urundai)
1. Roasted gram
2. Sugar
3. Cardamom
4. Melted ghee

Combine roasted gram required amount of sugar, cardamom and blend to a fine powder. Transfer this mixture to a bowl, add melted ghee little by little, start mixing with hand, until it resembles wet sand. Start making small balls, pressing tightly and store.

While powdering roasted gram( or any dal) and sugar, taste a little and add more sugar if needed, powder again and continue with the process. This is the easiest snack that can be made immediately in two steps.

Approximately for a cup of roasted gram, half to 3/4 of a cup of sugar and one or two cardamoms will do.
To all the laddus, except urad dal with jaggery, roasted cashew pieces or almonds can be added to the ground mixture, before forming balls. Since there wasn’t any cashew in store, I couldn’t use in mine.


Bengal gram laddu
1. Bengal gram
2. Sugar
3. Cardamom
4. Melted ghee


Dry roast bengal gram until it becomes golden colour and let it cool. Add required amount of sugar, cardamom and blend to a fine powder. Transfer to a bowl,  add chopped nuts at this stage, add melted ghee until it resembles wet sand or until the mixture holds firm, when pressed in hand. Start forming balls and store.

Green gram laddu
1. Green gram
2. Sugar
3. Cardamom
4. Ghee

Dry roast green gram until it changes colour( light brown), let it cool add sugar, cardamom and blend to a fine powder. Transfer to a plate, add melted ghee and form balls. Can use split Mung dal in the same manner.

Urad dal laddu
1. Urad dal
2. Sugar
3. Cardamom
4. Melted ghee

Dry roast urad dal until it changes to golden colour. When it is cool add sugar, cardamom and make a fine powder. Transfer to a plate, add required amount of ghee and start making laddus.

Urad dal laddu
This is an alternate method for making ulundu kali.
1. Urad dal
2. Jaggery
3. Gingely oil
4. Cardamom
5. Ghee

Dry roast urad dal, till it turns golden brown and let it cool. Powder the dal along with grated jaggery and cardamom, transfer to a bowl, add required amount of gingley oil and form balls. Add a little ghee on top for flavour.




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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
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