Atta Laddu | Wheat Ladoo

Powdering Sugar

1. Take sugar in a dry grinder or a small blender.
2. Grind to a fine powder and set aside.

Roasting Whole Wheat Flour

1. Take whole wheat flour in a kadai or a thick bottomed broad pan.
2. Keep the pan on a low to medium-low heat or sim and begin to roast the whole wheat flour.
3. You have to stir non-stop and often while roasting the flour so that there is even roasting and browning.
4. Roast till the color changes and you get nutty aroma from the atta (whole wheat flour). About 7 to 10 minutes on a low to medium-low heat. Timing will vary with the material, size and thickness of the pan.
5. Then add ghee in the flour.
6. Begin to mix very well.
7. Keep on stirring and roasting this mixture for 3 to 5 minutes more. Again here timing will vary with the material, size and thickness of the pan.
8. Do check the taste of the whole wheat flour and it should feel cooked. There should be no rawness in the taste.

Making atta laddu

1. Switch off the heat. Keep the pan on the kitchen countertop and add the powdered sugar.
2. Add raisins and mix very thoroughly with a spoon or spatula.
3. Break the sugar lumps if any in the ladoo mixture. The ladoo mixture has to be mixed very well.
4. When the mixture is still hot and the heat is tolerable to you, take a heaped size portion of it in a spoon.
5. Use this portion to shape in to ladoo. The heat should be tolerable. If the heat is not tolerable, then wait for some minutes. Don't burn your hands.
6. Make small to medium-sized balls from this whole mixture. 
7. In case, you are not able to form ladoo, then add a few teaspoons more of the warm ghee. Mix well and then continue to shape the ladoo.
8. Once done, store them in an air-tight box or jar. In the cold months, these stay good for a month. But in hot weather, do refrigerate. 
9. Serve atta laddu as needed.