Ingredients:
1 cup chutney dal (pottukadalai, dhalia)
1 cup sugar
1/4 tsp cardamom powder
1/4 tsp dry ginger powder
handful of cashews (break into small pieces)
ghee 1/2 cup
Method:
clean the chutney dal, remove the dust if any.
mix together the dal and sugar, cardamom powder, dry ginger powder and grind to a fine powder in the mixer. Transfer the same to a large bowl.remove it to a large bowl.
heat one teaspoon ghee and fry the cashews and keep aside.
heat the remaining ghee in the same kadai and pour half the quantity of ghee in the bowl. Mix well with the sugar, chutney dal powder, cashews . Do not pour the ghee at a time.
take handful of mix in your hand and press hard and see whether it is binding or not. If it is possible to bind the ladoo, the consistency is ok. If not, then you have to add the ghee little by little.
Make laddo out of the mixer and serve.
Note: too much ghee will make them soggy. the consistency should be able to make ladoos without breaking. that much ghee only should be used.
Normally dry ginger powder is not used. I used it because any kind of dals will produce gas. ginger powder helps in digestion.
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