Maladu Recipe

Yields: 30 to 32 balls of gooseberry size
Preparation Time: 30 Minutes

Roasted Bengal Gram (Pottukadalai) – 2 cups
Sugar – 1 3/4 to 2 cups
Ghee – melted yield of 150 g butter
Cashew Nuts – 12 nos
Cardamom or Elaichi Powder – 1 1/2 tsp
Oil – 1/2 tbsp (to fry the cashew nuts)


  1. Grind the roasted bengal gram or pottukadalai into fine powder and sieve.
    (Note: If the pottukadalai was bought a couple or more months back, then heat it for about 2 minutes in the microwave to get rid of the old smell; if it is fresh, use as is.)
  2. Grind the sugar and cardamom power together to fine powder and keep aside.
  3. Melt the butter if not already done, strain and keep aside.
  4. Chop the cashew nuts into small pieces.
  5. Fry the chopped cashew nits in oil till the pieces turn light brown.
  6. Mix the pottukadalai flour and sugar, thoroughly, in a mixing bowl.
  7. Add the fried cashew nut pieces to the bowl and mix again.
  8. Add the ghee to the bowl and mix thoroughly again.
    (Note: Add the ghee when still hot.)
    (Consistency Checkpoint: The batter should be such that you can make smooth balls without it sticking in your hands.)
  9. Make little balls in the size of a gooseberry, from the batter.
  10. Serve.


  1. When keeping the pottukadalai in the microwave, make sure that it doesn’t get brown or roasted.
  2. Mix the flour and ghee with a spatula since it would be very hot to touch with hand.

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