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.
Preparation
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.
More ladoo recipes
Besan ladoo
Rava ladoo
Coconut ladoo
Boondi ladoo
More similar recipes
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Atta ladoo recipe
Atta ladoo recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (1 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
Instructions
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)
© Swasthi’s Recipes
Dipti Sharma says
I put little more Ghee making these ladoos …
Thank you Swasthi I like all your recipes .
Kiran Mistry says
I tried making wheat atta Ladoo but it became chewy what is the reason please reply to me
swasthi says
Hi Kiran,
Did you blend the mixture? Did you use sugar or jaggery?
Kiran Mistry says
Hi , I used jaggery and I did not blend
swasthi says
I guess it is due to jaggery.
Kiran Mistry says
Thanks, I will try again. Should I add more ghee.
swasthi says
I don’t use more than mentioned in the recipe. NExt time try with powdered jaggery instead of the block.
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
Dipti Sharma says
More ghee to ladoos will never let the binding happen it should be as per measures only …a tip shared by my grandmother …
Hope it can help someone
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
🙂