Atta ka laddo recipe – Winter brings its own share of joys. For me it also brings memories of my time in India when I would eat numerous things. One of the things which I used to eat in chilly north-indian winters was atta ladoo. These ladoos are considered to bring warmth. I can still recall the delicious taste of these ladoos. I do not make these ladoos very often here in UK, however I do make these on request. Recently a friend of mine requested me to make a batch of fresh atta ladoo for her, then I thought I should share this atta ladoo recipe too.
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What is Atta Ladoo
Atta = Wheat flour, and Ladoo = sweet balls. Ladoo is also sometimes written as laddo or laddu. The sweet balls made of whole wheat flour is atta ladoo.
Ingredients for Atta Ladoo
These laddo does not require host of ingredients. Basically it needs only three ingredients.
- Atta / Wheat flour : This is the core ingredient of atta ladoo. This also means, these ladoos are not gluten-free. Roasted atta keeps body warm in winters.
- Ghee : Ghee adds the nutrition quotient. Ghee is used to fry wheat flour.
- A sweetener : This can be sugar or jaggery. In this recipe I have used sugar as access to jaggery in UK was bit tricky at the times of making these ladoos. If you have sugar, put that in blender to get powdered sugar.
I learnt this recipe from my mum. We would invariably have a container filled with these ladoos at home during the months of December and January. These ladoos offers warmth as well are very filling.
Method of making best atta ladoo
- First of all, coarsely chop/grind almonds and cashews and keep them aside.
- Take a Kadhai / Pan and keep it on medium heat. Now add Clarified butter/desi ghee to it. Once ghee is warm, add whole wheat flour. Mix it properly and roast it till it turns light brown in colour and you get good aroma. It would take around 12-13 minutes roast the flour.
Clarified Butter | Wheat Flour Ladoo Recipe 
Roasting wheat flour for atta ladoo 
Roasted Flour | Wheat Flour Ladoo Recipe | YourFoodFantasy.com
- Switch off the flame and add grounded cashews and almonds. Allow it to cool till its lightly warm and you can easily take the mix in hands. Now add sugar and cardamom powder. Mix well until everything is incorporated nicely.
Mixing Of Sugar and Wheat Flour 
Mixing of Dry Fruits with Wheat Flour
- To shape ladoos, take about 2 tablespoons of flour mix into your palm. Gently press the mixture between your palms to form a smooth, round ball. Similarly make laddoos of all the flour mix by repeating the same process.
Pro Tips for best atta ladoo
- Always roast the flour on medium heat, otherwise flour will turn dark without being properly cooked.
- If the mixture appears to be dry and you feel difficulty in binding ladoos, then add some more quantity of ghee (melted) in the mixture and mix well.
- I normally add flavouring agent like cardamom powder for enhanced taste and aroma.
- Adding nuts is optional, however nuts adds to the taste as well as nutritional value.
- I have used powdered sugar here, but you can use healthier option of jaggery.
This atta ladoo
- Is one of the cheapest yet delicious ladoo
- Great body warmer during winters
- Requires only few ingredients
- Is very filling. One ladoo followed by a glass of water will fill up the tummy
- Has a long shelf life
Vegan ladoo
You can get vegan ghee to make these atta ladoo. I have never made these atta ladoos in vegan ghee, so can’t say how these will taste. When I do so, I will update the details here.
Storage and serving suggestion
Store these atta ladoos in an airtight container. These does not necessarily need to be kept under refrigeration, however keeping it refrigerated enhances the shelf life. These can last 4 weeks under refrigeration.
Before eating, simply warm in micro-wave for few seconds if under refrigeration. Idea is to let the ladoo get to room temperature. Serve it as snack to fend away the hunger.
Ladoo Lover?
If you have a sweet tooth and love ladoos, you may like to check out some of my popular ladoo recipes.
Recipe Card
Atta Ladoo | Wheat Flour Ladoo
Ingredients
- 2 Cups Whole Wheat Flour
- 2 Cups Powdered Sugar
- 1 Cup Ghee / Clarified Butter
- 10 Cashews
- 10 Almonds
- 4 tbsp Edible gum/Gaund
- 10-12 Raisin
- 1/2 Tsp Cardamom Powder
Instructions
- First of all, coarsely chop/grind almonds and cashews and keep them aside.
- Take a Kadai/Pan and keep it on medium heat. Now add Clarified butter/desi ghee to it. Once ghee is warm, add edible gum pieces and fry it for 2-3 minutes. They will pop like popcorn. Take them out, keep aside and let them cool.
- To the same ghee, add whole wheat flour now. Mix it properly and roast it till it turns light brown in colour and you get good roasting aroma. It would take around 12-13 minutes to roast the flour completely.
- Switch off the flame and allow it to cool till its lightly warm and you can easily take the mixture in hands.
- Coarsely grind the edible gum pieces in a grinder. Or you can crush them with your hands.
- Now add grounded cashews, almonds and edible gum to the roasted flour and mix. Add sugar and cardamom powder and mix again until everything is incorporated nicely.
- To shape ladoos, take about 2 tablespoons of flour mix into your palm. Gently press the mixture between your palms to form a smooth, round ball. Similarly make ladoos of all the flour mix by repeating the same process.
- Store them in an air tight container and you can relish eating them for 4-5 weeks easily.
Notes
- Always roast the flour on low medium heat otherwise flour will turn dark without being properly cooked.
- If the mixture appears to be dry and you feel difficulty in binding ladoos, then add some more quantity of ghee (melted) in the mixture and mix well.
- You can adjust the quantity of sugar as per your choice.
Hii. Enjoyed it. But never made it. On occasions buy it. Myself Kerala of India.