Atta Ladoo Recipe | How to make Atta Ladoo

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Atta Ladoos

Atta ladoos are mostly made in the North of India especially during the harsh winters. It provides one with tremendous energy and warmth to the system as it is loaded with desi ghee and a variety of dry fruits ( optional ). Using just the bare minimum of ingredients it turns into something delicious and enticing.

Course Dessert, Snacks
Cuisine Indian, North Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 13 Ladoos
Calories 105 kcal
Author Anju Bhagnari

Ingredients

  • 125 gm Atta
  • 70 gm Powdered Sugar
  • 70 gm Ghee
  • ¼ teaspoon Elaichi Powder
  • 5-10 Cashew Nuts (crushed Almonds, Pistas (optional))

Instructions

  1. Place a thick bottom pan or a non-stick pan on low heat.
  2. Add the flour and dry roast it for 10 to 12 minutes.

    Atta Ladoo step by step process
  3. Stir it every couple of minutes to avoid burning.

  4. The flour will give a roasted aroma and lose its raw look and color.

  5. At this point add the ghee, elaichi powder and mix it in the flour very well.

    Atta Ladoo cooking process
  6. Stir-fry continuously for about 5 to 7 minutes till the flour changes color to golden brown.

  7. Check if the flour has lost its raw taste else roast for a minute more.

    Roast atta for Atta Ladoo Recipe
  8. Remove the pan from the heat and add the sugar.

  9. Mix it well and break the lumps, if any.

  10. Add the almonds, cashew nuts, and pistas at this point, if using.

  11. When the mixture cools down to the point where the palms don't burn on taking it, break off equal size balls of the size preferred.

  12. Now, roll each gently with the palms to get smooth textured ladoos.

  13. If the ladoos don't hold the shape, add 1 teaspoon of ghee and try again.

  14. If they are too soft, keep in the fridge for 5 minutes and shape.

  15. Ready all the ladoos and store in an airtight container.

  16. Add raisins, chopped almonds, cashew nuts etc as per preference or have it plain.

    Atta Ladoo Recipe

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