Atta Laddu | Wheat Ladoo
User Reviews
4.8
Atta Laddu | Wheat Ladoo
Description
This recipe starts by finely powdering sugar, which blends evenly throughout the roasted whole wheat flour and ghee mixture. The flour is roasted over low to medium-low heat while stirring continuously till it develops a nutty aroma and a deeper color, indicating it is cooked without raw taste. Ghee is added next, and roasting continues to meld the mixture and improve texture.
The mixture is allowed to cool slightly before shaping into round laddus, with raisins optionally mixed in to provide occasional bursts of sweetness and texture contrast. The laddus are lightly sweetened, with the ghee enriching and binding the flour into cohesive balls.
Atta Laddus are commonly made as an energy-rich snack and can be served with tea or after meals as a dessert. They store well in airtight containers, maintaining freshness for days.
Adjusting the ghee amount improves the shaping consistency if the mixture feels too crumbly. Adding chopped nuts or other dried fruits is a flexible way to customize flavor and texture while keeping the simple core ingredients intact.
Ingredients
- 1 cup whole wheat flour - 120 grams
- ⅓ cup raw sugar or regular sugar - 60 grams, powdered, or ⅓ cup + 1 to 2 tablespoons powdered sugar
- ⅓ cup ghee (clarified butter) at room temperature - 65 grams
- 1 tablespoon raisins - optional
Instructions
Powdering Sugar
- Take sugar in a dry grinder or a small blender.
- Grind to a fine powder and set aside.
Roasting Whole Wheat Flour
- Take whole wheat flour in a kadai or a thick bottomed broad pan.
- Keep the pan on a low to medium-low heat or sim and begin to roast the whole wheat flour.
- You have to stir non-stop and often while roasting the flour so that there is even roasting and browning.
- 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.
- Then add ghee in the flour.
- Begin to mix very well.
- 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.
- 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
- Switch off the heat. Keep the pan on the kitchen countertop and add the powdered sugar.
- Add raisins and mix very thoroughly with a spoon or spatula.
- Break the sugar lumps if any in the ladoo mixture. The ladoo mixture has to be mixed very well.
- When the mixture is still hot and the heat is tolerable to you, take a heaped size portion of it in a spoon.
- 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.
- Make small to medium-sized balls from this whole mixture.
- 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.
- 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.
- Serve atta laddu as needed.
Notes
- If the mixture crumbles when shaping laddus, add warm ghee a tablespoon at a time, mix well, and try shaping again.
- This recipe can be doubled or tripled; increase ghee proportionally for good texture.
- Optional dry fruits or nuts such as almonds can be added; roast almonds separately, chop finely, and mix in with raisins and ghee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Atta Laddu
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 1mg | 0% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1IU | 0% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.02mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 0.05mg | 0% |
| Vitamin E | 0.1mg | |
| Vitamin K | 0.3µg | |
| Calcium | 6mg | 1% |
| Vitamin B9 (Folate) | 5µg | |
| Iron | 0.5mg | 3% |
| Magnesium | 17mg | 4% |
| Phosphorus | 45mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
