atta ladoo recipe with step by step photos – easy and quick to prepare delicious ladoos made with whole wheat flour or atta.
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 atta ladoo for the whole family. it was 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 atta 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 hand work will be required while roasting the whole wheat flour.
for more ladoo recipes you may like are:
atta ladoo recipe
INGREDIENTS FOR atta ladoo recipe
- 1 cup whole wheat flour (atta) or 120 grams whole wheat flour
- ⅓ cup sugar or organic unrefined cane sugar (60 grams) powdered, OR ⅓ cup + 1 to 2 tablespoons powdered sugar, 60 grams
- ⅓ cup ghee (clarified butter) at room temperature or 65 grams ghee
- 1 tablespoon raisins (kishmish) - optional
HOW TO MAKE atta ladoo recipe
grinding sugar
- take 1/3 cup sugar in a dry grinder or a small blender.
- grind to a fine powder and keep aside.
roasting atta for atta ladoo recipe
- take 1 cup whole wheat flour (atta) in a kadai or a thick bottomed broad pan.
- keep the pan on a low flame or sim and begin to roast the whole wheat flour.
- you have to stir 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 flame. timing will vary with the material, size and thickness of the pan.
- then add 1/3 cup 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 ladoo
- switch off the flame. keep the pan down and add the powdered sugar.
- add raisins and mix very well with a spoon or spatula.
- break the sugar lumps if any in the ladoo mixture. the ladoos 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 ladoos. the heat should be tolerable. if the heat is not tolerable, then wait for some minutes. don't burn your hands.
- make medium sized atta 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 ladoos.
- once done, store atta ladoos 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.
RECIPE TIPS
- atta ladoo recipe can be doubled or tripled. add more ghee if required while doubling or tripling the recipe.
- dry fruits of your choice can be added. you can chop them and add when you add ghee. if adding almonds, then separately roast them first. chop them and then add when you add raisins.
how to make atta ladoo recipe
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 atta
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 continously 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.
Hi,
Mistakenly I have added uncrushed sugar. Can I do something about it. I tried to reheat the flour but it’s not working out.
uncrushed sugar won’t melt even if you reheat the flour. the only option is to make a halwa of this. boil 2 cups of water. then add the hot water in the ladoo mixture. mix well and break lumps if possible. keep the pan or kadai on the stoevtop. on a low flame keep on stirring often till some ghee releases from the sides of the halwa. switch off flame and serve. another option is to make raab or pudding. add more hot water like 2.5 to 3 cups or more. mix very well. cook till the mixture thickens to a pudding-like consistency.
Hello i tried this out today. I went wrong with ghee measurement but then i got it added at the last and i could make round shapes. Thanks so much. Its tasting excellent !!
welcome sudha and thanks for feedback, rating on atta ladoo recipe. glad to know.
Hii
I just read the recipe of Atta ladoo nd I tried
And after eating I don’t believe that I can make this type of dishes.
Thank you for posting this
And also continue posting these type of contents.
thank you.
Love your recipes and your passion for cooking- its very inspiring- please continue posting new recipes and sharing your talents
thanks a lot. will try to add new recipes as and when i get time.
Hi Dassanna…I’ve tried a lot of your recipes & all of them have turned out fabulous😘
Love the precision and simplicity with which you make the most difficult recipes look so simple and easy..Thankyou!!
thank you shilpa for this encouraging comment 🙏. glad to read your views and it does encourage make me to give better recipes, content, layout etc to my readers 🙂. thanks again.
Hi.. Its tasting fine. But i think the ghee is more as compared to atta in 1. 5 cup atta. Can i keep the mixture in fridge for 10 – 15 mins and then bind
the quality of atta or ghee can be causing this. yes absolutely you can keep the ladoos in fridge for 15 to 20 minutes and then bind.
Hi… Im a big big big fan of yours. I count on you for every receipe i make. And trust me they all comes out brilliant. How do you give such perfect receipes. From Granndmom’s kitchen to multi cuisine, everything i tried they just come perfect from your receipe. Love you loads. You are a blessing to all Of us.
thank you much komal. felt good reading your encouraging comment. thanks again.
Hi Dassana. I prepared laddoos as illustrated. It turned out yummy but i hv one issue. The base of the laddoo got stick to the plate n i hv to reshape all the laddoos n it took my lot of time. Any suggestion?
kalpna, i do not know what plate you have used. i would suggest to use a good quality steel plate or thali so that this does not happen.
Hey Dassana. U r amazing. Whenever i need to prepare anything from regular recipes to special ones i head towards u. Lots of blessings n good wishes to u.
Thanks Kalpna for your best wishes and kind words.
Superb taste and yummy
Thanks Malini
Hi Dassana ! I tried them and they turned out yum. But I had some issues with the ratio. Instead of 1 cup I had to take 1.5 cup flour, coz while taking 1 cup the mixture was quite runny.
faizia, this depends on the quality of texture of atta and the quality of ghee. even if the mixture becomes runny, on cooling or become warm, the mixture will solidify, but using more flour is also fine.
I d like to add fried gond. will that go well? if so what quantity?
shilpa, you can add fried gond. 2 tablespoons gond will be fine in the recipe.
Can I add nachni or ragi flour too with it?
you can add.
Thank you a lot for tge recipes .
Very awesome
Looks yummyy…
Best wishes ..
welcome aishwarya, do share your views once you try any recipe thanks.
Can we replace ghee with refined oil?
dimpi, with oil the ladoo will not bind. so i would suggest to use ghee.
Ok..thnx ☺
welcome dimpi.
What should be the ratio of jaggery in the recipe,if we are using jaggery instead.. Thanks
for 1 cup of any flour, i use 1/3 cup of jaggery. 1/2 cup can also be used. in this recipe, you can use 1/3 cup powdered or grated jaggery.
Thanks dassana..u really are a genius.. I mean I have been cooking since almost 2 years.. And have been consulting ur recipes.. And taking a lot of credit on your behalf.. Your recipes are like a blessings for ppl like me.. Special mention for ur vegan cakes.. My husband is fan of banana orange and lemon cakes I make…thanks a ton… Keep spreading happiness like u do…
thanks a lot annie. so nice to read your comment 🙂 keeps me motivated and encouraged.
Hi Dassana, can I make these laddoos with jaggery too?? Please let me know.. Thanks for the recipe ?
you can make the ladoos with jaggery. i will add this version too. just add powdered or grated jaggery instead of powdered sugar.
Fantabulous recepie Dassana. …
Made these today nd laddoo came out super delicious nd yummyy?. …these r xactly like the Tikki prashad we get in Gurudwara. ….
Thnx for wonderful recepie Dassana. ..May GOD bless u??
very pleased to know this samrin 🙂 thank you so much, god bless you.
Hi Dassna, did you know that you are plain genius! 🙂 seriously, you are a saviour to all those who were so busy studying and building a career in their youth that they never learned any cooking. It is the little things you do in your cooking that makes your recipe dishes stand out. I am a devout follower of your blog and your name comes up in my conversations with my husband Anurag so many times as if we know you first hand 🙂 will try your aata laddo recipe today itself
thank you very much ritu. i know most of us do not learn cooking as we have a lot of pressure in studies and jobs. i have lived this part of life. but as an exception i learnt cooking when very young, so got trained in the basics at a young age. somehow this training has helped me a lot in life. regards to both of you and wish you all the best.
Hi,
Today I tried Atta ladoo comes very well..thank you ?
welcome alwaya renu and thank you.