In a mixie jar add 1 cup of pottukadalai. Grind this into a fine powder. No need to roast the pottukadalai | roasted gram

If you are making in bulk you can grind this in the rice mill too.

Sieve this once.

Keep aside.

In the mixie jar add ¾ cup of sugar. If you want you can reduce 1-2 tbsp too.

Add ¼ tsp of cardamom powder or 4 cardamom pods.

Powder this well. Never put this along with pottukadalai and send to the rice mill for grinding.

In rice mill they don’t grind sugar as it will get melted in the heat.

Powder at home, store bought castor sugar have some corn flour, so I am not sure how it will work for maa ladoo.

Add the powdered sugar mix to the sieved flour.

Mix this well. You can sieve both for even mixing too.

Now add ¼ cup of ghee in a pan and melt this.

Add 2 tbsp chopped cashew nuts to this and roast till golden.

Add the hot ghee to the flour and sugar mixture.

Mix well with a spoon.

When it is warm, take small portions and make ladoos.

If you feel it is dry, add 1-2 tbsp of hot ghee.

By any chance, if the ghee is more, powder 2 tbsp of pottukadalai and add to this.

Repeat this for the rest of the flour and store this in an airtight container.

This stays good for 10 days in room temperature.