Atta ladoo recipe with step by step photos – These are easy and quick to prepare delicious ladoos made with whole wheat flour (atta), ghee (clarified butter) and sugar.
Some recipes you learn when growing up and some later. This atta ladoo recipe falls in the later category.
I learnt to make atta ladoos from my mother in law. Every winter, she would make 1 to 2 kilos of ladoo for the whole family. It was a yearly winter ritual in our Punjabi household. During the numbing winters of north India, the heat coming from the hot ladoo mixture, while shaping them used to be comforting & warming to the hands.
I had made these rustic ladoos this time, but a short batch. Hence thought of sharing the recipe. Ladoos made with flours are easier to prepare at home. Atta ladoo is not only good during winters but also in the monsoons. Plus they are filling too.
Tips For Making Atta Ladoo
- We usually use khand or khandsari which is desi raw sugar in the ladoos. Though you can make them with regular powdered sugar. I use unrefined cane sugar and then powder it and add to the ladoos.
- I always add raisins in these ladoos. Though you can add your choice of dry fruits. If adding almonds, then separately roast them first. Chop them and then add.
- There is no need to add any flavoring agents like cardamom powder etc in these ladoos. The roasted fragrant nutty aroma of whole wheat flour is so good, you don’t need to add anything else.
Few more similar Punjabi sweet recipes you can make are:
These atte ka ladoo make for a good sweet snack for kids as well as for the whole family. You can even make these during festive occasions and the recipe can be doubled or tripled too. Just that more time and handwork will be required while roasting the whole wheat flour.
How To Make Atta Ladoo
Grinding sugar
1. Take ⅓ cup sugar in a dry grinder or a small blender.
2. Grind to a fine powder and keep aside.
Roasting Whole Wheat Flour
3. Take 1 cup whole wheat flour/atta in a kadai or a thick bottomed broad pan.
4. Keep the pan on a low flame or sim and begin to roast the whole wheat flour.
5. You have to stir continuously while roasting the flour so that there is even roasting and browning.
6. Roast till the color changes and you get nutty aroma from the whole wheat flour. About 7 to 10 minutes on a low flame. Timing will vary with the material, size and thickness of the pan. I used a steel kadai which does not have a thick bottomed base, thus it took me just 7 minutes to roast the atta.
Making Atta Ladoo
7. Then add ⅓ cup ghee in the flour.
8. Begin to mix very well.
9. Keep on stirring and roasting this mixture for 3 to 5 minutes more. Again here the timing will vary with the material, size and thickness of the pan. It took me 4 minutes to get the roasting done at this step, due to the steel kadai I used.
10. Do check the taste of the whole wheat flour and it should feel cooked. There should be no rawness in the taste.
11. Switch off the flame. Keep the pan down and add the powdered sugar.
12. Add 1 tablespoon raisins and mix very well with a spoon or spatula.
13. Break the sugar lumps if any in the ladoo mixture with the spatula or spoon.
14. The sugar has to be mixed very well with the atta+ghee mixture.
15. When the mixture is still hot and the heat is tolerable to you, take a heaped size portion of it in a spoon.
16. Use this portion to shape in to ladoos. The heat should be tolerable. If the heat is not tolerable, then wait for some minutes. Don’t burn your hands.
17. Make medium sized ladoos from this whole mixture. In case, you are not able to form ladoos, then add a few teaspoons more of the ghee. Mix well and then continue to shape the atta ladoos.
18. 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 ladoos when required.
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