Diwali is just around the corner and festivals are incomplete without sweets. Well its the time of the year to forget our diet and give a perfect excuse to indulge. After all festivals are meant to celebrate.So today i’m hear sharing with you all a traditional Indian sweet , that’s easy ,tasty as well nutritious .That’s our ” Wheat Flour ladoo / Atta Laddu “.
Atta ladoo is also a savior when you have to suddenly make some home based sweet for guests.Honestly it does not take much time but requires some patience.But the end result would turn as gorgeous and yummy as any store bought sweets.Its delicious and really melts in the mouth in all its true sense.
Now off to the recipe….follow the recipe carefully and i’m sure the laddu’s would turn perfect even if its your first experiment making them .
WHEAT FLOUR LADDU
- 1 cup Wheat flour
- 1/2 cup Sugar
- 1/3 cup Ghee, Melted
- 1 tbsp Poppy seeds / khus khus, (optional )
- 2 tbsps Grated dry coconut / kopra
- 1 tsp cardamom elaichi powder
- Cashews Badam Raisins, ,, - as much as you need
- Mix both sugar and cardamom in a mixer and make a powder of it. Keep it aside.
- In a heavy bottomed pan / kadai, add a spoon of ghee .Fry cashew,badam n raisins in the ghee till golden brown and keep it aside.Fry poppy seeds till its aromatic.,
- Dry roast wheat flour on low-medium flame . Roast very well, until it turns golden brown. Keep stirring continuously.Take care not to burn it.You need some patience and constant stirring here.
- In a mixing bowl take wheat flour,powdered sugar,dry coconut,roasted khus khus and nuts.
- Heat ghee a bit. Add hot ghee to the wheat flour mix.
- Mix everything together .
- When it is warm enough to handle ,take a handful off wheat flour mixture and make round balls, to form a ladoo. Repeat the same with rest of the mixture. The ladoos were moist in the beginning but later it was perfect.
- Allow it to cool down and store in an airtight container .Enjoy the laddus !!
- Always roast the wheat flour nicely else it will give a raw taste to the ladoos.Keep in mind that you need to keep roasting the mixture until aroma starts wafting through the kitchen and it turns golden brown in color.Don't keep the flame on high .
- Ghee is essential to this ladoo for 2 reasons - for adding flavor and as a binding agent .Do not lessen the quantity of ghee too as the mixture will be dry and you cannot make balls.
- Don't allow the mixture to cool a lot else it will dry out n you won't be able to make laddus.
- In case you are not able to handle hot mixture with your hand, wear a plastic gloves. I do that way.
- Has the mixture turned dry and chalky ? Are you not able to shape the mixture into ladoos ? Then may be a ) Ghee quantity is less or b) you allowed the mixture to cool a lot before making ladoo's. If this is the case you can try any one of the following methods to solve this problem -
- Sprinkle few drops of milk to bind the mixture, but this will lessen the shelf life of the ladoos.
- Add little more ghee .
- Re heat in low flame for 1 minute or so until you see the dough coming together.