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Main Course

Maladu

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 25 servings

21/2 cup Bengal gram (Kadalaparippu)
11/2 cup Sugar — powdered
3/4 cup Ghee

Preparation

Step 1
Semi roast Bengal gram in a pan.
Step 2
Make sure it doesn`t get burnt.
Step 3
Grind it to a fine powder.
Step 4
Mix it with the powdered sugar and set aside in a bowl.
Step 5
Melt the ghee in another pan.
Step 6
Add the above ghee into the mixture in the bowl and Stir everything together thoroughly so as to form a dough.
Step 7
Make small balls off the above dough.
Step 8
Store them in a tight container.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Maladu

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 25 servings

21/2 cup Bengal gram (Kadalaparippu)
11/2 cup Sugar — powdered
3/4 cup Ghee

Preparation

Step 1
Semi roast Bengal gram in a pan.
Step 2
Make sure it doesn`t get burnt.
Step 3
Grind it to a fine powder.
Step 4
Mix it with the powdered sugar and set aside in a bowl.
Step 5
Melt the ghee in another pan.
Step 6
Add the above ghee into the mixture in the bowl and Stir everything together thoroughly so as to form a dough.
Step 7
Make small balls off the above dough.
Step 8
Store them in a tight container.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.