Atta Ladoo are traditional winter sweet snack made with whole wheat flour, sweetener and ghee. Atta is the Indian name for whole wheat flour and ladoo are sweet balls. These whole wheat ladoos are a most commonly eaten sweet snack in North Indian households during the harsh winters.
It is believed that atta or whole wheat keeps the body warm so it is mostly considered as a great food during the winters. Atta ladoo can be made with just 3 ingredients – wheat flour, ghee & a sweetener.
These ladoos are made by deep roasting the flour in ghee until a nice aroma comes out. It is then cooled and mixed with powdered sugar and optionally flavored with cardamom powder.
You can make several variations to these ladoos to enhance the nutritional values. Dry fruits, nuts, gond, copra, makhana or even poppy seeds (khus khus) can be added.
My family loves ladoos of all kinds. I make them very often as my kids carry them to school regularly. You may like this collection of ladoo recipes.
I made these atta ladoos sometime ago and thought of sharing them here.
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1. Heat 1 tbsp ghee & fry nuts until lightly golden. Remove to a plate and set aside.
2. Add the remaining ghee and heat it.
3. Add wheat flour and begin to roast on a medium flame for a while.
4. When it turns to slightly golden, then lower the flame completely and then continue to fry until golden and aromatic. When it is done your kitchen will be filled with a nice aroma. Turn off the stove and cool the flour completely.
How to Make Atta Ladoo
5. While the atta cools, powder the cardamoms along with sugar. You can also powder the nuts if you prefer. I powdered half of the nuts and added.
6. I used powdered jaggery and cardamom powder. Add the sugar or jaggery only when the atta has cooled completely or at least warm.
7. Mix everything well. The mixture will be greasy and will easily bind.
But if you live in a very cold place then the mixture may not bind. If it doesn’t then you can melt 2 tbsps of ghee and pour over this. Or You can also blend this mixture to release some fats from the ghee and nuts.
Take small portions of this mixture and press down in your palm to bind the flour. Keep pressing until it gets a round shape. Store atta ladoo in a air tight jar and consume within a month.
Tips to make atta ladoo
- Taste the flour before you use it. Sometimes the taste of atta would be bitter. Avoid using such atta.
- Use good quality ghee as it enhances the aroma and taste of the ladoos.
- I have used jaggery powder here. You can also use powdered sugar.
- Cardamom powder is used to flavor the ladoos. It also helps in digestion.
Ingredients (US cup = 240ml )
- 1 cups atta / whole wheat flour
- ½ cup + 2 tbsps sugar or jaggery (i used jaggery powder)
- ¼ cup ghee (+ 2 tbsp if needed)
- ⅓ cup almonds & cashews chopped
- ½ tsp cardamom powder or 4 elaichi
Preparation for atta ladoo
- Heat ghee in a deep pan and fry the nuts until golden. You can chop before frying or fry the whole nuts & pulse them in mixer.
- Remove them to a plate and set aside.
- Add atta and begin to roast on a medium heat stirring continuously.
- After frying it for sometime the color of the atta begins to deepen and it turns aromatic.
- Reduce the flame to lowest and keep frying until it turns to a deep golden color with an unique aroma in your kitchen.
- Set this aside to cool completely.
Making atta ladoo
- Meanwhile grate jaggery or powder the sugar.
- When the atta cools down completely then add cardamom powder and powdered sugar.
- You can also blend the nuts and add them here.
- Now mix every thing well until uniform.
- The atta ladoo mixture at this stage will be quite greasy and can be easily rolled to balls.
- If not just knead the mixture well with your hands to release the oils.
- You can also heat 1 to 2 tbsps more ghee and add it. OR Just blend the mixture in a blender.
- Take small portions of this mixture to your palm and press down gently to give the shape of ladoo.
- You can make about 9 to 10 atta ladoos.
- Store them in a air tight jar. They keep good for several weeks at room temperature if handled with dry hands.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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