Maa Laddu - Pottukadalai Laddu(Porikadalai Laddu) Recipe - Easy Diwali Sweets

Maa Laddu - Pottukadalai Laddu(Porikadalai Laddu) Recipe - Easy Diwali Sweets:

Pottukadalai Laddu(Maa Laddu) is one of the easy diwali sweet recipes. Not only for diwali, it is prepared for krishna jeyanthi and other festival occasions too. People call it differently in different regions. Maa Laddu is called as Pottukadalai laddu, pottukadalai urundai, nei urundai, porikadalai laddu, nei vilanga and so on. We call it as Nei vilanga in Tirunelveli. I am sure that it will have many names even inside Tirunelveli.

I like maa laddu so much and no need to mention about kids. It is very easy to prepare and it is tasty too. This is a very popular sweet recipe which can be made in all occasions.

Pottukadalai Ladoo

Storage suggestion:

You can store pottukadalai ladoo in an air tight container and keep it for even 2 weeks. It will stay even more than 2 weeks but it will slowly lose the taste as time goes on.

Maa Laddu

Maa Laddu - Pottukadalai Laddu(Porikadalai Laddu) Recipe - Easy Diwali Sweets:

Maa Laddu - Pottukadalai Laddu(Porikadalai Laddu) Recipe

Cooking Time:  10 mins    |  Makes: 12 approx
Recipe Category : Sweets


  • Pottukadalai(Porikadalai/Fried Gram) - 1 cup
  • Sugar - 1/2 cup(3/4 cup for more sweetness)
  • Ghee - 1/4 cup
  • Cardamom(Elachi) - 1(optional)
  • Cashews - 6-10 split(optional)


1. Dry roast pottukadalai(Fried gram or porikadalai) in a pan till nice aroma comes. It will not take more time. Switch off immediately once you get the aroma. Take care not to burn them. Keep it aside and let it cool. Grind pottukadalai(fried gram), cardamom(elachi) and sugar in a mixie and make a fine powder. Sieve the mixture if the mixture is not ground properly to a fine powder. If you have the fine powder, you do not need to sieve it. Keep the mixture in a wide bowl or a plate and keep it ready.

Maa Laddu recipe

2. Heat a pan and add a tsp of ghee. Fry broken cashews till they turn to golden brown color and add it to the prepared mixture. Add remaining ghee in the pan and heat it. Once the ghee is completely melted and hot, add it to the bowl immediately. Mix well with a laddle. Once it is warm, start making laddus. Take your time to make firm laddus. Otherwise they will break easily.

how to make Maa Laddu

3. Maa Laddu/Pottukadalai Laddu is ready. Store the laddu in an air tight container.

Porikadalai laddu


1. You can use dalda/vansapathi and ghee in the ratio of 1:3. The more you add ghee, the taste will be more.

2. You can use moong dal powder instead of fried gram and follow the same way. It is famous in North India. Both of them are healthy options for kids.

3. Grind the dal in rice mill if you are making a large batch to make it easier.

4. Take your own time to make the balls. If you do not make the laddu properly, they will break easily.

5. Use only melted hot ghee for preparing laddus. Otherwise maa laddu will break easily.

6. If you feel that ghee is not enough, heat more ghee again and use it. Or you can heat 1/3 cup ghee and add little by little so that you do not need to worry about quantity.

7. In case ghee is so much and you cannot make laddu, grind required fried gram(pottukadalai) to fine powder and add it.

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