Hurigadale Unde / Maa Laddu / Malaadu / Pappula Laddu

Happy Ganesh Chaturthi for those celebrating!

There are going to be Indian sweets and snacks' themed recipes posted this month at my space, as part of the mega marathon I am participating in. There are no recipes posted on Sundays and so there are going to be 26 recipes posted in total. The first week is about sweets and I chose to go with recipes which doesn't need any expertise to try and contains 3 to 5 ingredients at most. Most of them are commonly prepared in my mother's kitchen but I have been too lazy to post them so far. I wanted to utilize this opportunity to record them instead of trying some new or fancy ones. These are tried and tested recipes by family and mostly associated with the south Indian festive season.

The first one are laddus made with fried gram / hurigadale / pappulu - the ones commonly used to make chutneys to go along with south Indian breakfasts like idlis and dosas. These are made in some parts of southern India and are called malaadu in Tamilnadu and hurigadale unde in Karnataka. I had no idea that these were made in Andhra as well until my husband mentioned that his mother used to make them on one of the days during Dasara / Navratri festival. These make a great substitute for besan laddus if you are looking for something similar sans the stirring workout. I would however suggest to stick to besan laddus if you are a great fan of those. These melt in mouth kind laddus are quick and easy to prepare and a perfect recipe for novice cooks. There is nothing to mess up and makes a great Dasara or Diwali treat. Go ahead and try these delicious laddus for the upcoming festivals and you wouldn't be disappointed.

Ingredients: (Yield 14 laddus)
1 cup roasted gram (chutney dal)
1/2 cup (2 tbsp. extra sugar can be added if sweeter laddus are preferred.)
3 cardamom pods
5 tbsp. ghee
1 tbsp. cashew pieces
1 tbsp. raisins (optional)

Directions:
* Finely grind the roasted gram dal and sieve it into a mixing bowl. Grind finely again any coarser dal particles left in the sieve and add it to the bowl.

 * Remove the seeds from the cardamom pods. Grind sugar and cardamom seeds together finely. Add this to the bowl with the ground dal and mix well.

* Heat a tbsp. of ghee (just until hot but not to the smoking point) in a small pan and add cashews and raisins if using. Toast until cashews turn golden brown and raisins turn plump. Turn off the heat and add them along with the ghee to the bowl.
 
* Melt the remaining ghee and add it to the bowl and mix everything well with a spoon.
* Shape the mixture into laddus / small sized balls using your fist. Make sure that each laddu has raisins and cashew pieces in it. 
* Store the laddus in a tight fitting container.



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