You will find it clumping up but keep stirring for few more seconds. The idea is to also toast the roasted gram.
Note: You can alternatively dry roast the roasted gram and then powder it. In that case, you can skip toasting it here. I find many recipes that do not roast the gram at all, but we (my mom and me that is) personally feel that this additional roasting gives these ladoos more flavor.
The heat from the ghee mixture will melt the powdered sugar a bit enabling you to form balls. The mixture will be little warm, so take care while you form ladoos cos you dont want to scald your fingers and palms.
Note: If the mixture cools down completely, you might have problems making ladoos. In that case, warm them up a bit (just a little bit) on the stove and try forming the ladoos again.
I added more sugar but realized that the original measure would have sufficed for us as well. Because of which ghee became less. But neverthless we loved the final outcome. Thanks for the recipe. Keep up the good work.
Am an ardent follower of u r blog and the way u articulate the step by step preparation of every receipe is awesome.. Tried this Maladu, and it was a mouth watery treat for my 15 month old.. I made some alteration , by powdering the cashews too , so that its easy for him to swallow! My mom also makes this Maladu with the green gram dhall by roasting them to golden brown and powder and sieve them.. U do a great job and keep it up!! Way to go!!!! CHEERS :)