Name: Roasted Chickpea Ladoo (Pottukadalai Urundai): A Festive South Indian Sweet
Prep time: 15 min
Total time: 15 min
Ingredients: 500 gm Chickpeas (also known as pottukadalai or roasted gram; ensure they are well-roasted and dry, roasted); 250 gm Sugar (granulated); 2 tbsp Ghee (clarified butter; for best flavor); 2-4 tbsp Water (add gradually, as needed for binding)

Roasted Chickpea Ladoo (Pottukadalai Urundai): A Festive South Indian Sweet

15 minutes

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5 from 4 votes

Indian South Indian

About Roasted Chickpea Ladoo (Pottukadalai Urundai): A Festive South Indian Sweet

Celebrate Thiru Karthigai with these melt-in-your-mouth Roasted Chickpea Ladoos, a traditional South Indian sweet! This recipe reflects my family's heritage, blending the festive flavors of Thoothukudi and Sivakasi, where I spent my formative years. While palm-leaf dumplings (Kozhukattai) are a cherished tradition, these easy-to-make ladoos offer a convenient and equally delicious alternative, perfect for any celebration.

Made with simple ingredients – roasted chickpeas, sugar, and fragrant desi ghee – these ladoos capture the essence of home and heritage. The subtle sweetness and rich aroma transport you straight to a festive gathering. They’re ideal for gifting or sharing with loved ones.

Perfect for Diwali, Pongal, or any special occasion, this recipe is easy to follow, ensuring delicious results every time. Try it and experience the taste of tradition!

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Recipe Time & More

Prep15

Total15

Calories584 kcal

Serves

Served AsSnacks

Recipe TasteSavoury Sweet

Ingredients

Dry Ingredients

▢ 500 gm Chickpeas also known as pottukadalai or roasted gram; ensure they are well-roasted and dry, roasted
▢ 250 gm Sugar granulated

Wet Ingredients

▢ 2 tbsp Ghee clarified butter; for best flavor
▢ 2-4 tbsp Water add gradually, as needed for binding

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Instructions

Prepare the Chickpea Flour

Grind the roasted chickpeas into a fine powder using a blender. Add the sugar and blend again until you achieve a smooth, fine powder.

Sift and Combine

Sift the chickpea and sugar powder through a fine-mesh sieve to remove any lumps. Transfer the sifted powder to a large mixing bowl.

Add Ghee and Water

Add the desi ghee to the powder. Mix well using your hands until the ghee is evenly distributed.
Gradually add water, 1 tablespoon at a time, mixing continuously with your hands until the mixture starts to come together. Be careful not to add too much water.

Form the Ladoos

Using the palm of your hand, gently press and shape the mixture into small balls (ladoos). The mixture should be firm enough to hold its shape.

Storage

Store the ladoos in an airtight container at room temperature for up to 2 days.

Recipe Notes

Expert Tips for Perfect Ladoos

Roast the chickpeas perfectly: Ensure the chickpeas are evenly roasted and completely dry for the best flavor and texture. Over-roasted chickpeas can be bitter.
Use high-quality ghee: Desi ghee adds a rich aroma and flavor. The quality of ghee significantly impacts the taste of the ladoos.
Adjust water carefully: Add water gradually; too much water will make the ladoos sticky. The mixture should be firm but not dry.
Chill for firmer ladoos (optional): For firmer ladoos, refrigerate them for 30 minutes after making.