• Heat a 3-quart thick-bottomed saucepan on medium high heat.
• Add a tbsp of ghee and add the dried maize/corn kernels in small batches to ensure even popping.
• Cover the pot, remove from heat and count 30 seconds and Return the pan to the heat.
• Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
• In a blender jar, add the popped maize/corn and blend to a fine powder and transfer them to a mixing bowl.
• Now finely powder the sugar with cardamom pods or you can use jaggery powder instead. Add it to the blended corn powder.
• Add in 3 tbsp of melted ghee and gently rub in to the mixture.And it's ready to serve.
  

For making Sattu pindi muddalu/laddu

• Add more melted ghee to the powdered corn powder and take a handful of mix at a time.
• Roll and shape them to laddus and let them air dry for an hour or two.
• Serve the makka sattu pindi muddalu/popcorn laddus.