Atta Ladoo Recipe
Sweet snack balls made with whole wheat flour (atta), ghee, jaggery & nuts.
© Swasthi's Recipes
Servings: 10
Ingredients
- 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.
Nutrition
Calories: 131kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 14mg | Potassium: 34mg | Fiber: 1g | Sugar: 15g | Calcium: 13mg | Iron: 1mg
