Pottukadalai ladoo recipe a healthy snack made with fried gram dal and jaggery.
Pottukadalai ladoo with jaggery with step by step pictures. It is one of the easiest snack to make and at the same time healthy too.
Pottukadalai ladoo recipe with jaggery, 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. I have already made pottukadalai urundai using jaggery but this recipe tempted me so much so tried it. This is so tasty and melt in the mouth.
As karthigai deepam is nearing thought to post this pottukadalai ladoo recipe.And the main thing is if you flop this you can easily convert and make these ladoos.
About this pottukadalai ladoo with jaggery:
First make jaggery syrup, strain to remove impurities. Again heat up the syrup until loose ball is formed, at this stage add pottukadalai mix well spread it on a plate. Let it cool down then grind to a fine powder,add ghee along with fried cashews. Mix well and shape them as ladoos.
Variations to pottukadalai ladoo with jaggery:
- You can add white sugar replacing jaggery too.
- In addition add almonds along with cashews.
Storing and Serving Suggestions:
- Serve aval pottukadalai urundai as a snack or pack it for kids snackbox.
- It stays good for a week in room temperature itself.
- Store in a clean dry airtight container for later consumption.
Karthigai deepam special recipes collection
Related recipes:
- Karthigai sweet adai
- Nei appam
- Instant nei appam
- Karthigai appam
- Thinai appam
- Wheatflour appam
- Karupatti pori urundai
- Nel pori urundai
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Pottukadalai ladoo using jaggery
Ingredients
- 1 cup pottukadalai / fried gram dal
- 3/4 cup jaggery
- 1/3 cup ghee
- 10 whole cashews broken roughly
- a pinch cardamom powder
Instructions
- Measure jaggery and add it in a pan, add water and dissolve it well.
- Heat it up for 2 mins just for the jaggery to get dissolved.Strain to remove impurities.
- Grease a plate with ghee and keep it ready.Heat jaggery syrup.
- 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.
- 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.
- Break the bunches roughly.Cool down for 5 mins then transfer to mixer jar and grind it to a fine powder.Set aside.
- Heat ghee in a pan, fry cashews until golden brown.
- Now in a mixing bowl, add the powder along with ghee with cashews,cardamom powder.Mix well.
- When its still warm shape them as ladoos. Store in airtight container and enjoy!
Notes
- You can even add 1/2 cup ghee for 1 cup gram dal as per the orginal recipe.But 1/3 cup was enough to shape them.
How to make pottukadalai ladoo with jaggery with step by step photos:
- First measure jaggery and add it in a pan, add water and dissolve it well.
- Heat it up for 2mins just for the jaggery to get dissolved. Then strain to remove impurities.
- Grease a plate with ghee and keep it ready.Heat jaggery syrup.Add cardamom powder.
- 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.
- 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.
- Break the bunches roughly. Cool down for 5 mins then later transfer to mixer jar and grind it to a fine powder.Set aside.
- Heat ghee in a pan, fry cashews until golden brown.
- After that in a mixing bowl, add the powder along with ghee and cashews. Mix well.
- 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 summarize, compared to other recipes this ladoo is easy to make and will be liked by all especially kids.
My tips in making aval pottukadalai urundai:
- If you are not able to shape into ladoos then ghee is not enough.
- Hold and press tight while shaping the ladoos so that it stays firm even after cooling down.
- Even if you miss the consistency it is ok, anyway we are going to powder it. So this recipe is apt to try especially for begineers.
I tried this today but it had a raw aftertaste and was of a slight brown tint. The taste is still nice though. Any suggestions why this could be?
I tried d recipe. Taste was gud. But I think using jaggery syrup or jaggery powder wud give the same taste n reduce the efforts too. Since I tried it d first time jaggery did not harden n was sticky n cudnt b ground..again hd to heat it cool it n grind.. dat was lot of work.
Thank you so much. Made a large batch just now using your recipe. It is delicious!