Gomathy Maami
Gomathy maami has beeen known to our family for decades. And no celebration in the family is complete without maami and her merry band of maamis pitching in.
The above photo was taken a few years ago when Gomathy maami & co. came around to make batchanams for my sister's wedding. It was at the height of Chennai summer and these women were working in front of smoking hot oil. I barely heard a grumble.
If you are in Chennai and looking for someone to make batchanam, I'd happily recommend Mrs. G. Do write to me and I'll pass on her contact details.
This time when she learnt that I was in town, she came around with maaladoos to die for. This is her recipe.
Gomathy Maami's recipe for Maaladoo
You'll need
Pottu kadalai* - 1 cup
Sugar - 1.5 cups
Cashews - 50 gms, roughly broken
Ghee - 1/4 kilos
Cardamom pods - 6, seeds removed and powdered
Here's how to
1. Grind pottu kadalai to a fine powder
2. Grind sugar to a powder (it's important that you do steps 1 and 2 separately)
3. Heat 1 tbsp of ghee in a small pan and fry cashews till golden brown
4. Mix the powders together, throw in the cardamom and cashews and mix thoroughly. Now add the rest of ghee gradually until it reaches a consistency where you can comfortably roll them into lime-sized balls
5. Store in an air-tight container and it'll keep for up to 10 days
*Help! What’s pottu kadalai in English?
posted by ammani @ 2:47 AM
13 Comments:
Malaadu is my fav too. Lucky you to get a sumptuous amount. Split peas or split lentils come to mind for english translations, but that is way too generic I guess.
bengal gram?
It is called Dariya Dal in Hindi ...so says my packet of Natco pottukadalai bought in Wembley.
PS: in small print at the bottom of the packet "split Roast Gram dhal"
so there we are..
"Fried gram" is the translation I have seen in the store-bought packets in Chennai.
Maaladoo, with crunchy cashew nuts popping up in the middle of that gob-stopping sweetness? yum!
Looks like you had a fabulous time in Chennai. and Happy new year!.
It'd be very helpful if you post a picture, for us to identify and name what they are called in other Indian languages, Ammani.
its channa dal for pottu kadalai..thats what SWAD company puts on their pottu kadalai
It's the Dalia(roasted Channa Dhal) from Indira's Bottle Gourd Curry (Sorakaya Kura)
-Mathy
This post has been removed by a blog administrator.
I love Ma-laadu too!
it is called split chick peas
Maaladu is my son's favourite, and he stays in Singapore. As he is home, I wanted to make him some and now I will try out this recipe. Pottukadalai or porikadalai is 'puffed bengal-gram' as per label on the packet I bought from Spencers. The same thing we use for making chutney powder (Andhra style) with fried urad dal. Bengal Gram is chickpeas, but this is processed to be light and crisp and deskinned.
Will post comments after trying out the recipe.
Susan
Turned out really Yummy. 1/2 kg Pori Kadala came to 3 cups and 4.5 cups sugar made 11/2 kg. Thought sugar would be too much, and added to the mix in bits, but the proportion was really correct. Heated ghee and added to the mix and made the ladoo while still hot. Used about 300 gms or slightly more of ghee (hot). Added the cashew bits we get in India for biscuits and fruit cake etc and cardamom too as in the recipe and made wonderful melt= in =the -mounth Maladoo with a subtle cardamom flavor and crunchy cashew bits. Unfortunately could not eat too many as I am diabetic. Sent them with son to Singapore. Thanks a lot for the recipe,
Susan
Post a Comment
<< Home