atta ladoo recipe

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. 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.

if you are looking for more ladoo recipes then do check poha ladoo, besan ladoo, boondi ladoo and urad dal ladoo recipe.

atta ladoo recipe card below:

atta ladoo recipe
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atta ladoo recipe | wheat ladoo recipe

atta ka ladoo recipe - easy and quick to prepare delicious ladoos made with whole wheat flour, sugar and ghee.

course sweets
cuisine north indian, punjabi
prep time 5 minutes
cook time 10 minutes
total time 15 minutes
servings 10 ladoos
calories per serving 130 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup whole wheat flour (atta) or 120 grams whole wheat flour
  • cup sugar or organic unrefined cane sugar (60 grams) powdered, OR ⅓ cup + 1 to 2 tablespoons powdered sugar, 60 grams
  • cup ghee (clarified butter) at room temperature or 65 grams ghee
  • 1 tablespoon raisins (kishmish) - optional

how to make recipe?

prep work:

  1. take 1/3 cup sugar in a dry grinder or a small blender.
  2. grind to a fine powder and keep aside.

roasting atta or whole wheat flour:

  1. take 1 cup whole wheat flour (atta) in a kadai or a thick bottomed broad pan.

  2. keep the pan on a low flame or sim and begin to roast the whole wheat flour.
  3. you have to stir 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 flame. timing will vary with the material, size and thickness of the pan.

  5. then add 1/3 cup 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 ladoos:

  1. switch off the flame. keep the pan down and add the powdered sugar.
  2. add raisins and mix very well with a spoon or spatula.
  3. break the sugar lumps if any in the ladoo mixture. the ladoos 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 ladoos. the heat should be tolerable. if the heat is not tolerable, then wait for some minutes. don't burn your hands.
  6. make medium sized atta ladoos from this whole mixture. 

  7. 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.

  8. 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. 

  9. serve atta ladoos when required.

recipe notes

few tips for making atta ladoo:

  • 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:

1. take ⅓ cup sugar in a dry grinder or a small blender.

sugar for making atta ladoo recipe

2. grind to a fine powder and keep aside.

sugar for making atta ladoo recipe

3. take 1 cup whole wheat flour/atta in a kadai or a thick bottomed broad pan.

atta for making atta ladoo recipe

4. keep the pan on a low flame or sim and begin to roast the whole wheat flour.

atta for making atta ladoo recipe

5. you have to stir continously while roasting the flour so that there is even roasting and browning.

roasting atta for making atta ladoo recipe

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.

roasting atta for making atta ladoo recipe

7. then add ⅓ cup ghee in the flour.

ghee for making atta ladoo recipe

8. begin to mix very well.

making atta ladoo recipe

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.

making atta ladoo recipe

10. 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 recipe

11. switch off the flame. keep the pan down and add the powdered sugar.

making atta ladoo recipe

12. add 1 tablespoon raisins and mix very well with a spoon or spatula.

preparing atta ladoo recipe

13. break the sugar lumps if any in the ladoo mixture with the spatula or spoon.

preparing atta ladoo recipe

14. the sugar has to be mixed very well with the atta+ghee mixture.

preparing atta ladoo recipe

15. when the mixture is still hot and the heat is tolerable to you, take a heaped size portion of it in a spoon.

preparing atta ladoo recipe

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.

atta ladoo recipe, whole wheat flour ladoo recipe

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.

atta ladoo recipe, whole wheat flour ladoo recipe

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.

atta ladoo recipe




30 thoughts on “atta ladoo recipe, how to make atta ladoo recipe | wheat ladoo recipe”

  1. 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?

  2. 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.

  3. 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.

    1. 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.

      1. 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…

  4. Hi Dassana, can I make these laddoos with jaggery too?? Please let me know.. Thanks for the recipe ?

  5. 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??

  6. 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

    1. 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.

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