Atta Ladoo

Atta Ladoo is a traditional and delicious North Indian sweet made during winter. Made with wheat flour, dry fruits, sweetener, and ghee.

Recipe Source Link:https://www.mygingergarlickitchen.com/atta-ladoo/

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RECIPE INGREDIENTS

» For Atta Ladoo (Wheat Flour Ladoo)

• 2 1/4 cups whole wheat flour (gehun ka atta)
• 1 cup ghee
• 3/4 cup white granulated sugar, as per taste
• 1 teaspoon green cardamom powder (elaichi)
• 2 tablespoons chopped cashew nuts
• 2 tablespoons sliced almonds
• 2 tablespoons sliced pistachios

» decoration

• Crushed pistachios, optional

RECIPE INSTRUCTIONS

» How to Make Atta Ladoo

1. Heat ghee in a heavy-bottomed pan until it is nicely melted. Once melted, add the flour, and mix well to combine.
2. Now, begin to roast the whole wheat flour on medium-low heat, while stirring continuously. Non-stop stirring is the secret to getting the best-tasting aromatic ladoos which are evenly roasted and browned. So have some patience and just keep roasting until the flour changes its color to brown and releases a nutty aroma. This whole roasting process would take about 20-25 minutes. The roasting time may vary with the size, material, and thickness of the pan. The mixture is ready when the flour looks golden, fluffy and perfectly roasted.
3. Once the wheat flour is roasted, transfer it to a wide and large plate. Spread the flour using a spatula, and allow it to become lukewarm to the touch.
4. When the flour is lukewarm (almost at room temperature) mix it again using a spatula. Then add granulated sugar, nuts, and cardamom powder.
5. Mix well until everything is nicely combined. At this point, the flour mixture will start coming together like a dough and you would be easily able to bind.
6. Now, take a small portion of the atta ladoo mixture in your palms and press to shape it into a perfect round-shaped ball (ladoo). Similarly, make all the atta ladoos. Decorate each ladoo with crushed pistachios.
7. You can serve atta ladoo immediately. To store, arrange them in a single layer and let them cool completely before storing them in an airtight container.

RECIPE NOTES

1. Cooling - Add the sugar only after the wheat flour is lukewarm. Do not add sugar to the hot roasted flour mixture, or it will melt and get crystalized.
2. After making balls (ladoos), place them in a single layer on a baking sheet and let them cool down completely before storing them.
3. To make atta suji laddo, you need to swap 1 cup wheat flour with rava or suji (semolina). And simply follow the same recipe.
4. You can also make besan atta ladoo by using the same recipe. Just substitute 1 cup of whole wheat flour with besan or chickpea flour.