Atta Ladoo is a famous North Indian winter snack or dessert. It is also known as Pinni or Panjiri. My mom and mom-in-law are experts in making ladoos and I always learn from them. Atta ladoos are made of whole wheat flour, ghee and nuts. I have used gond as well to give it a crunchy flavor. You can skip it and it will taste equally good. Hope you enjoy it!!!
Also try: Besan Ladoo.
Cuisine: North Indian
Time: Preparation – 10 mins, Roasting – 35, Total – 45 mins
Servings: makes around 40 ladoos
- Whole Wheat Flour – 500 grams
- Powdered Sugar – 400 grams
- Ghee (clarified butter) – 400 grams
- Almonds – 100 grams (powdered)
- Cashews – 100 grams (powdered)
- Coconut Powder – 100 grams
- Makhana (Fox Nuts) – 100 grams
- Gond (Tragacanth Gum) – 50 grams (powdered) (optional)
- Carrom Seeds – 2 tsp
- Ginger Powder – 1 tsp
- Ghee – to deep fry gond (it is separate from the above mentioned 400 grams).
How to make Atta Ladoo:
- Take a pan or a kadai. Heat ghee to deep fry gond
- Add gond in portions. You’ll see it puffing and changing color
- Drain it on a kitchen paper towel. Let it cool down
- Grind it to make powder. Keep aside
- You can skip step 1-4 if you’re not using gond and directly jump to step 6
- In a pan or a kadai add 1 tbsp ghee and roast makhana on low-medium flame
- Turn off the flame and let it cool down
- Grind the makhana to make a coarse powder. Keep aside
- Take thick bottom pan or kadai. Heat it on a medium flame
- Add atta and ghee. Roast on medium flame for 5 mins
- Turn the flame to low. Add carrom seeds
- Roast on low flame till atta starts to change the color and you get the aroma. It will take around 20 mins
- Turn off the flame. Add powdered almonds & cashews and ginger powder. Mix well and let it cool down
- Once it cools down add powdered sugar. Mix very well
- Make small or medium size ladoos from the mix
- Your Atta Ladoo is ready. Serve or store in an air tight container.