Pottukadalai thengai laddu | Roasted gram coconut ladoo | Chutney kadalai thengai ladoo

Cuisine Style: Tamil nadu, South India | Preparation & CookingTime: 20 minutes | To Serve: 5 | Type: Sweet, Festival, Diwali Sweet

Ingredients

• Roasted gram [Pottukadalai, porikadalai] – 1 cup
• Coconut – ¼ cup [Grated]
• Cashew nuts – 5
• Raisins – 6
• Sugar – ½ cup
• Green cardamom or cardamom powder [ 1 tbsp]– 3
• Ghee – ¼ cup

Preparation

• Heat pan add Pottukadalai gently roast for a min on low flame. Then cool it & grind to smooth powder.
• Heat ghee in a pan add raisins,& cashew nuts then roast till light brown then chop & keep it aside
• In the same pan add grated coconut saute for 3 min on medium flame
• Break the cardamom shell; add the seeds & sugar in a mixer jar & finely grind.
• In a bowl add freshly ground Pottukadalai powder & sugar cardamom powder mix well.
• Add chopped nuts, raisins & coconut mix well. Then heat ghee.
• Add ghee to the mixture mix well then make equal size ladoos.
• Press little bit & make the ladoos tight.
• Once its ready garnish with almonds & pistachios then place it in an airtight container use within 2 days.

Chutney kadalai thengai ladoo