Green gram Laddu / Pachai Payiru Laddu is so easy and quick laddu recipe with just 4 main ingredients ( green gram dal,sugar,ghee and milk).The roasted gram ,cardamom and ghee makes the laddu more flavourful.A protein rich laddu that can be prepared in huge batches even for a group of people.They are so perfect for festive season and special occasions at home.Make sure the flame is low while dry roasting thegreen gram dal.For shaping the laddus, I have used 1/4 cup ghee,for a healthy version you can reduce the ghee and add hot milk.Both milk and ghee helps in binding them.You can also add your favorite nuts and raisins to make it more rich.These laddus can be served as an evening snack for kids back from school or pack it for school snack box.Do try this laddu especially for your little ones at home for they are not only delicious but healthy too.

PREPARATION TIME : 10 MINS

MAKING TIME : 10 MINS

YIELDS : 15 *

INGREDIENTS

1 cup green gram dal/ pachai payiru

3/4 cup sugar

1/4 cup ghee

2 tbsp cashews(broken to small pieces)

1/4 tsp cardamom powder

2-3 tbsp hot milk

METHOD

Dry roast the dal in low flame for 15 mins or until they turn mild orange in color.

Grind them to fine powder.

Measure and powder the sugar.

Sieve the dal an dkeep it aside.In a large mixing bowl add sieved dal,sugar,cardamom powder and mix well.

Heat ghee,add cashews and fry them .Add this to the flour mixture.

Add 2-3 tbsp hot milk to this and mix well.

Take a small amount of mixture and shape them to laddu with mild pressure for perfect binding.Let it set for half an hour before consuming.

Healthy delicious Greengram Dal laddu can be stored in airtight container for 7-10 days at room temperature.

TAKE CARE TIPS

Do not get tempted to increase the flame while roasting the dal.

You can reduce the amount of ghee and add hot milk for shaping the laddus.

You can also use pistachios and almonds along with cashews.

Grease your hands with ghee and make balls when the mixture is hot.

Give pressure while making balls to bind them well.