Atta ladoo recipe – A quick laddu made with whole wheat flour, a new addition to this collection of 100 diwali recipes. Hopefully i will be able to share more quick recipes for diwali in the next few days. Making these atta ladoo doesn’t take much time. They can be made when one is running short of time and have to make something sweet. I made these sometime back when i had some guests home during a festival and was not having much time to go for a elaborate recipe.
To make these atta ladoo, I have used very little desiccated coconut to add some flavor and taste. It can be skipped. Other ingredients like dry fruits, sesame seeds,skinned peanuts can also be used to add more nutrition and taste. I have used ghee in moderation as my guest is on a low fat diet, you can use a bit more if you like.
These atta ladoos look pale white in color due to the addition of desiccated coconut otherwise they will turn out to be light golden.
You may like this collection of ladoo recipes.
How to make atta ladoo recipe – step by step photos
1. Heat ¼ cup plus 2 tbsp solid ghee. Melt it. Fry cashews until lightly roasted.
2. Add raisins and fry. I chopped my raisins as they were very large sized. Set aside the nuts as well ghee. Just retain a tbsp in the pan.
3. Add the flour and fry until lightly golden.
4. Add desiccated coconut if using. This is optional.
5. Mix everything and fry for another 2 to 4 minutes on a very low flame. Constantly you need to keep stirring to prevent burning. You will begin to smell the flour good. Switch off. Set aside to cool.
6. Add sugar and cardamoms or powder to a blender jar. Powder finely. I used organic sugar. If you like to use sesame seeds, dry roast them and cool. Powder them first in the blender, set aside then powder sugar.
7. Add the sugar to the cooled flour. Mix well.
8. Pour the hot ghee along with nuts to the pan. If you live in a cold climate, then add warm ghee little by little and make balls. Otherwise ghee turns solid and will have to add more. Mix, take small portions of this mixture and make balls. If needed add more ghee.
Store them in a airtight container.
You may like these quick Coconut ladoo or these rava ladoo.
Delicious Atta ladoo or wheat laddu recipe below
Atta ladoo recipe | Wheat flour laddu recipe | How to make atta ladoo
Ingredients (240 ml cup used)
- 2 cups atta / whole wheat flour
- ¾ to 1 cup sugar (i used ¾)
- ¼ cup ghee solid (+ 2 tbsp) or as needed
- ½ cup desiccated coconut (optional)
- ¼ tsp cardamom powder or 3 elaichi
- raisins as needed
- cashews as needed
How to make the recipe
Prep
- Melt ghee in a pan and fry cashews , then add raisins. Saute for a while and set aside nuts and ghee.
- In 1 tbsp ghee , roast the flour until golden.
- Add coconut if using, this is optional. Saute for 2 to 3 minutes until the mixture smells good.
- Set aside to cool.
- Powder sugar along with cardamom powder.
- Add it to the cooled flour and stir.
Making atta ladoo
- Pour ghee little by little and add nuts. Mix and take small portions of this mixture and roll to balls. Add more ghee if needed.
- Store atta ladoo in an airtight jar.
Recipe Notes
You can also add ¼ cup of toasted sesame seeds. Powder them and add to the mixture.
Rama says
Hi mam I am 3months breastfeeding mother,and i have 5yearsold girl she likes so many receipes on ur stite this ladoo is useful to me to increase the milk.
swasthi says
Hi Rama
Glad to know that ur kid loves the recipes. You can also add edible gum called as gond in hindi, antu in kannada, just fry that in ghee and powder. Use it in the ladoo. Edible gum is very good after delivery, strengthens the bones and also helps in milk supply.
🙂
Julie says
I am non-indian and have never made Indian food. Our book club read a book set in India and the characters ate ladoo so I decided to try to make some. I found this wonderful site with illustrated recipes. Just what I needed! I made the wheat ladoo and the coconut ones with almonds. They both came out great. Everyone rally liked the coconut ones. The wheat ones are a different sort of grainy texture thatwedo not have too much in traditional American desserts, but they are interesting. I made them the afternoon of our meeting and served them that night. I had leftovers and thought the flavor was better the next day so make them a day ahead to let the flavors come out. I loved this site and the recipes, although I took a lot longer than 15 mins to make the the first time. I would get faster with practice, but unless tou are used to making ladoo, plan 30-45 min at least the first time. Thank you for these recipes andyourgreat step-by-step photos!
swasthi says
Hi Julie, you are welcome.
Glad to know you.
🙂
Really very happy to know the recipes were helpful. Yes shaping the ladoos take sometime for beginners. Thanks for trying and the feedback too.
🙂
Julie says
Hi Swasthi,
Glad to know you, too. We like Indian food, but I never felt brave enough to cook it. Now that I found this site I am eager to try some more of your recipes. the pictures and descriptions are so helpful when you have never made something and are not familiar with the ingredients and techniques. Thank you for sharing your talents!
swasthi says
You are welcome Julie
supriya reddy says
HI swathi .I tried the atta ki laddu it was yummy . before I do I was worried because with the weat flour sweet will it cme good or not . but tried and every one loved .
I also tried ur capcium rice ,kesarbath and sweet pongal which turned out so delicious . thank u so much for the wonderfull recipes . seriously love ur recipes . easy and clear instructions .
swasthi says
Welcome Supriya,
So glad to know you tried so many recipes from the blog and liked them as well. Thanks a lot for the feedback. Have a wonderful day.
samaira says
i like it
swasthi says
Thank you
Manju says
Would like to know couple of things. At what stage so we add sesame seed powder? How long does this laddoo stay fresh ? Refrigerated and otherwise. Thanks.
swasthi says
Welcome Manju,
Dry roast them before step 1, cool and powder them. Add it just before adding sugar or along with sugar. Ladoos stay good for about 10 days at room temperature. If refrigerated for 3 weeks. You may need to use more ghee if you are planning to keep for longer.
Manju says
Thanks Swasthi. Will surely try this out and let you know. BTW, I like your name.
swasthi says
Welcome Manju, Would love to know how they turned out. Glad to know you like my name
🙂