This Maladu or Maa ladoo recipe is an easy and healthy recipe made without ghee and sugar. It is made with roasted chickpeas, walnuts and dates instead.
This laddu also goes by the name potu kadalai laddu, or roasted gram laddu, or hurigadale unde. It is a protein-rich, vegan, not-too-sweet, healthy laddu.
What is roasted chickpeas or roasted gram or bhuna chana?
Roasted chickpeas or ‘roasted gram’ is not to be confused with the kind that comes from a can. No, no – that’s garbanzo beans. This is different.
Indians are very familiar with this ingredient. This has been a processed ingredient for many hundred years- but in a very good way. It is called a poor man’s almond. You basically take kala chana (black chickpeas) and dry roast them at high temperatures. That’s it!!
After roasting, they are either sold with the skin on and sometimes without. Skin on – is obviously more healthy. In this recipe, I have used the one without the skin. Nonetheless, even without skin you are getting 3g of fiber and 7g of protein for just 1/3 cup (30g) – How awesome is that??!!
When you go to an Indian store, look for this item listed under ‘Roasted Gram’, ‘Roasted Bengal Gram’ or any of these regional names – pottu kadalai, bhuna hua chana, puttnalu pappu, Dhaliya. Or you could buy them at Amazon.
Step By Step Pics for Maladu recipe
Pan roast the “roasted chickpeas’ for about 5 minutes on medium heat. This step may seem unnecessary, but toasting the ‘roasted chickpeas’ gives it a nice flavor.
Once cool, powder the roasted chickpea with the lovely Indian elaichi (cardamom) flavor. The roasted gram is so brittle, it will be powdered super quickly.
Oven roast the walnuts – 350 F, 8 minutes (pic not included). Add cooled walnuts to food processor. Give it a whir till it hits the powder stage.
Add dates 1 by 1 through the feed tube with the processor on. Add powdered roasted chickpea mix and whir till uniformly blended. Add additional sweetener at the end (honey or agave) and give it a final whir.
Transfer blended mix to a bowl. Once powdered, the roasted chickpea is surprisingly sticky and hygroscopic in nature. They will shape super easily into balls with just a little pressure.
Your vegan protein balls are ready to be eaten!!
Recipe
Maladu or Maa laddu recipe made with roasted chickpeas, walnuts and dates.
- 1/3 cup Roasted Chickpeas
- 1 cup Walnuts
- 1 cup Dates
- 2 tsp Honey or Agave Nectar
- Cardamom Powder
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Pan roast the roasted chickpeas for about 5 minutes in medium heat. This livens and freshens the chickpea flavor.
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Once cool, powder the roasted chickpeas with cardamom powder.
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Oven roast the walnuts – 350 F, 8 minutes. Add cooled walnuts to food processor. Give it a whir till it hits the powder stage.
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Add dates 1 by 1 through feed tube with the processor on. Keep running the food processor till the dates are well blended.
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Now add powdered roasted chickpea mix and whir till uniformly blended.
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Add the additional honey or agave to the food processor and mix. This will not only add a delightful sweetness at the end (making it appealing to kids); it will also keep the ladoos moist for a long time after you make them,
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Transfer blended mix to a bowl. Shape mixture into a ball shape using the pressure from your palm.
Due to the sticky nature of the roasted chickpeas, 1 cup dates is enough to get stickiness for a ball. For some people that may not be enough sweetness. You can go up to 2 cups dates for additional sweetness, or add extra agave nectar or honey.
Conclusion
This healthy version of Maladu or Maa ladoos is a great idea for a function or even a perfect snack to keep hunger at bay.
With 7g protein and 3g fiber, you are getting not just a yummy dessert, but also a healthy one. Do try it and let me know your feedback. I look forward to your thoughts and comments below!!
Looking for more Healthy Dessert Recipes?
Try these:
Healthy kalakand (no ghee, no sugar)
Healthy Wheat laddu (no ghee, no sugar)
Healthy Gulab Jamun (no frying)
Healthy Javarissi Payasam (very less sugar)
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Awesome idea
Thank you!!
Svetha, good idea to make laddus with pottu kadalai and dates..
I find adding a few raisins increases the stickiness and hold the laddus really well ..
I also use the Indian mixie to make such laddus – roughly blend the nuts and seeds and add dates raisins and a tablespoon of coconut oil – and they will get sticky on their own .. u can make the balks quickly while it’s still hot .. I make such balls out of black sesame seeds too sometimes..
I’ll try with pottukadalai soon. 👍🏽
Hi Kavitha,
Thank you for sharing your ideas. They are very creative and useful. Do let me know your feedback if you tried the pottukadalai recipe.
Good wishes,
Swetha
I love that you have a bunch of date sweetened recipes. This may be a silly question, but could you use besan instead of grinding up roasted split kala chana? Would that be less healthy?
Hi Molly, first of all, there are no silly questions.
Secondly, the reason I used roasted split kala chana is that they are roasted industrially at a very high heat, so you can eat it straight out of the packet. Besan cannot be eaten raw. It has to be well roasted, but not burned, which requires patience and finesse. It can be done, I just took the easier way out 😁.