Pottukadalai Jaggery Ladoo Recipe

Pottukadalai Jaggery Ladoo is a simple sweet made with fried gram dal and jaggery as main ingredients. This recipe has mild sweetness and soft texture. It is little different from other ladoos because it uses pottukadalai which gives light and slightly grainy texture. The taste comes balanced and not too heavy.

This recipe is usually made for festive times or as a quick sweet at home. It is easy to prepare and does not need many ingredients. The jaggery gives natural sweetness and makes it feel little healthy compared to other store bought sweets. You can make this recipe simple and still get good result.

Jump to:

• About Pottukadalai Jaggery Ladoo
• Pottukadalai Jaggery Ladoo Ingredients
• How to make Pottukadalai Jaggery Ladoo  Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Pottukadalai Jaggery Ladoo

Pottukadalai Jaggery Ladoo is a traditional style sweet made by mixing powdered fried gram dal with jaggery syrup. In this recipe jaggery is first melted and cooked to right consistency then mixed with pottukadalai. After that it is ground and shaped into ladoos with ghee.

Pottukadalai Jaggery Ladoo is a healthy ladoo made using fried gram dal. This can be a healthy variation to the pottukadalai urundai we usually make which uses white sugar.

This ladoo recipe has texture which is soft and slightly grainy. Pottukadalai gives base and light crunch while jaggery binds everything together. Ghee adds richness and helps to shape the ladoos easily. Also the cashews in this recipe gives small crunch and adds more taste.

There are few variations you can try in this recipe. You can add more nuts or even little coconut for different flavour. Some people make it without grinding also. You can adjust jaggery quantity based on sweetness you need.

I usually make this ladoo when I want quick and simple sweet to make at home. It's easy to make and everyone at home like for the mild taste. Pottukadalai Jaggery Ladoo is one of the easiest snack to make and at the same time healthy too.

Pottukadalai Jaggery Ladoo Ingredients

• Pottukadalai - I used this as base and for the texture and nutty flavour. You can use fresh good quality ones for better taste.
• Jaggery - I have used for sweetness and helps bind the mixture. 
• Ghee - This adds aroma and richness to the ladoo. It gives shine and helps mixture come together while rolling.
• Cashews - I just used for crunch and for extra taste and texture. You can also use other nuts if you like.
• Cardamom Powder - I add this for sweet aroma. It gives mild aroma to the ladoos. You can skip if not needed.

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• Karthigai sweet adai
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How to make Pottukadalai Jaggery Ladoo  Step by Step

1.First measure jaggery and add it in a pan, add water and dissolve it well.

2.Heat it up for 2 minutes just for the jaggery to get dissolved. Then strain to remove impurities.

3.Grease a plate with ghee and keep it ready. Heat jaggery syrup. Add cardamom powder.

4.Heat until the syrup is thick.Consistency check : Keep a separate plate ready with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below and when you roll it should form a loose ball. This is the correct stage.

5.Now add fried gram dal to the syrup, mix well until the jaggery syrup is coated well. Switch off and spread the mixture on the ghee greased plate.

6.Break the bunches roughly. Cool down for 5 minutes then later transfer to mixer jar and grind it to a fine powder.Set aside.

7.Heat ghee in a pan, fry cashews until golden brown.

8.After that in a mixing bowl, add the powder along with ghee and cashews. Mix well.

9.When its still warm finally shape them as ladoos.  Likewise repeat to finish. Melt in the mouth pottukadalai ladoo with jaggery is ready!

Store in airtight container and enjoy! So to summarise, compared to other recipes this ladoo is easy to make and will be liked by all especially kids.

Expert Tips

• Jaggery syrup - I usually cook the jaggery till it reaches correct stage. If its too thin the mixture will not bind properly.
• Mixing - I just mix the pottukadalai well with syrup so it coats evenly and also helps in getting good texture.
• Grinding - I grind the mixture after slight cooling. This makes the ladoo soft and easy to shape.
• Adding ghee - I add warm ghee slowly while mixing. It helps bring everything together nicely.
• Shaping - I shape the ladoos when the mixture is still warm. If it cools completely it may become hard to shape.

Serving and Storage

Serve this as snack or sweet during festive time. This goes well as quick energy bite also. Store the ladoos in airtight container at room temperature. It stays good for few days.

FAQS

1.Can I skip grinding step?

Yes you can skip grinding but texture will be little coarse. Grinding makes it more soft.

2.Why is my ladoo not holding shape?

This may happen if jaggery syrup is not cooked enough. You can add little ghee and try shaping again.

3.Can I add coconut?

Yes you can add little dry coconut for extra flavor. It gives different taste.

4.Can I make this in advance?

Yes you can make and store for few days. It stays good if stored properly.

5.Is this recipe healthy?

It is made with jaggery and pottukadalai so it is better than store sweets. But you can eat in moderate amount.

If you have any more questions on making of this Pottukadalai Jaggery Ladoo Recipe  do mail me at sharmispassions@gmail.com
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