Archive | 10:48 am

Easy Cashew Dalia Laddu

5 Nov

Jeedipappu Putnala Pappu Laddu.

Cashews are roasted till golden brown and ground into very coarse powder. The cashew powder and chopped cashews are then mixed with dalia powder and sugar. This mixture is rolled into laddu with help of ghee.
Makes: around 8 Easy Cashew Roasted Gram Laddu.


Cashews 1/2 Cup
Dalia / Roasted Gram / Putnala Pappu 1/3 Cup
Sugar 1/2 Cup
Ghee 1 – 2 Tbsps

Method of preparation:

Grind roasted gram into fine powder using a spice blender.
Grind sugar into fine powder and keep aside.
Warm up the ghee and keep aside.

Heat a tsp of ghee in a pan, add cashews and roast them on low flame till golden brown in color.
Cool the cashews to room temperature.
Grind half the cashews into coarse powder and very finely chop the other half.

In a mixing bowl, add cashew powder, chopped cashews, roasted gram powder, sugar and remaining ghee.
Take a small handful of mixture and roll it into lime sized laddu with help of hands.
Add another tbsp of ghee if necessary.
Repeat the same with remaining mixture.
Store the cashew laddu tight in a dry jar and they stay fresh for couple of weeks.
Notes: Make sure to roast the cashews right.

Suggestions: Add a few tbsps of milk instead of ghee to roll the laddu.
Variations: You can also add roasted white or black sesame seeds to the cashew mixture.
Other Names: Easy Cashew Dalia Laddu, Jeedipappu Putnala Pappu Laddu.