Vatalya Daliche Ladu - A to Z Maharashtrian Sweets
When I started making a list for the A to Z Maharashtrian Sweets, there were some alphabets that really gave a tough time. While some really hard ones got fixed unexpectedly, few were testing me. Plus the lack of language ensured I didn't have a clue on what the ingredients are called in the native language.
So when I came across Vatalya Daliche Ladu in a random place, I was in two minds to research if Vatalya is Marathi or not. Then seeing how it was spelled I realized it ought to be Marathi and a quick google search led me to all the Vatalya Daliche Ladu on the internet. What's different about this ladoo is that this is cooked from the ground chana dal paste.
We are used to channa dal paste being made as Masala Vadas. I even have a Moong Dal Laddu where roasted Moong dal is powdered and again cooked to be made into laddos. In fact, I had this listed for M, on seeing that it's exactly the same way I have made, I dropped and made Mande.
So coming back to Vatalya Daliche Ladu, these laddoos are an interesting conception of grinding the dal, roasting it, and then making a laddoo. Though we have Besan Ladoo, these are different as these are made with wet batter. And these are popular Diwali Sweets.
I had soaked it overnight and then left it in the fridge for two days as my schedule was hectic and couldn't get around making it. The original recipe calls for 4 cups, I soaked only 1 cup, still got about 20 medium ladoos. If not for the muscle power you need to keep stirring this all the time, I would love to make it again.