Aish Cooks

Atta Laddu | Whole Wheat Flour Laddoo | Diwali Sweets ~ Sweetened balls of roasted wheat flour, bound together with clarified butter

If halwa season is here, how can laddus be far behind? Well, it’s that time of the year again – when you just want to tell yourself that gluten-free, low carb and bio-metric numbers all need to wait. Wait until you’ve had your fill of Diwali sweets and snacks. After all, aren’t festivals and holidays the perfect excuse to indulge away?

So if you’re ready for it, I have just the right thing for you. Atte ke Laddu! It was my grandmother’s turn last Diwali, and mom’s this time. This is her recipe (with a yummy add-on from big sis!), which was lovingly shared by the only neighbors we had all our growing up years (isn’t that awesome?!). If you think it’s too late to do something for Diwali, this might make you want to reconsider. It ain’t that hard to put together, and you’re rewarded with oh-so-soft yummy laddoos that are packed with ghee. Sorry to bust your bubble – but hey, it’s Diwali. You definitely don’t want to skimp on the ghee with this one. But if you want to make up for it, there’s always portion control remember?

Atta Laddu | Whole Wheat Flour Laddoo

Cooking Time: 15-20 minutes | Preparing laddu molds: 15 minutes | Makes: 12 – 15 medium-sized laddus

Ingredients:

1. 1 cup whole wheat-flour (atta)
2. 1/2 cup ghee / clarified butter (or as needed), melted and warm
3. 1/2 cup sugar
4. 2 green cardamoms (or a pinch of ground cardamom powder)
5. 1/4 cup mixed nuts (almonds, cashews, pistachios), coarsely ground

Method:

1. Grind together the sugar and cardamom to a fine powder and set aside.
2. Roast the wheat flour on med heat, stirring continuously to prevent the bottom from burning, until it’s a pale brown color. Set aside.
3. Note: The laddus turn darker when ghee is added to bind them, so the flour only has to be lightly colored.
4. Clean out the same pan and heat 2 tbsp ghee in it,
5. Add the ground mixture of nuts and saute for a minute or so until lightly toasted.
6. Add the toasted nuts and powdered sugar to the roasted flour and mix well to combine.
7. Note: When the mixture has cooled just enough to be able to handle with your bare palms, start adding ghee to the flour.
8. Add ghee, 1 or 2 tbsp at a time, and mix together with your fingers.
9. Keep adding ghee and mixing until the flour mixture is wet enough to handle and roll into balls/ ladoos.
10. Note: Check by taking some flour and forming a mold with a tight fist – it it holds together well you should be able to make the laddus. It may not need the whole quanity of ghee, but will need most of it for the best taste and texture.
11. Mold into balls using your hands, to make well-packed laddus with all the flour mixture .
12. Note: Use a drop or two of some ghee if you need some moisture to bind the laddus towards the end.

Garnish with some finely chopped nuts and serve immediately or store in cool, dry place for a week or two. It packs well for sharing with friends and family too!