Laddu is an Indian sweet made of flour (atta/ besan / suji), sugar and dry fruits (Cashew nuts, Almonds, Pistachio, and Raisins) formed into balls. It is prepared for pretty much any all ceremonies - household events such as weddings, engagements, house warming, congratulations, birthdays, for God/Goddess specific poojas and at any other regional festival.
My mom made these Wheat Flour Laddu/Laddos. She has a talent for making these and makes them delightful and yummy. Recently got a new recipe from my friend’s mom we can use "Jaggery" or “Gur” powder (shakkar) instead of Powder White Sugar, which is more healthy when we compare with White sugar. These Laddu/Laddos are not very sweet with slight flavor of the wheat and hardly any visibility of the ghee. These Atta Laddu/Laddos are a childhood favorite of mine and I prefer them over the Besan, Nariyal, Suji or Till Laddu.
Wheat flour (Atta) - 1cup
Gram flour (Besan) - ½ cup
Powdered sugar (Pissi hui chinni) - ½ cup (Sieved)
Chopped Cashew nuts (Kaaju) - 3 Tbsp (Table Spoon)
Chopped Almonds (Baadam) - 3 Tbsp (Table Spoon)
Raisins (Kismish) - 3 Tbsp (Table Spoon)
Cardamom powder (Ilaichi) – ½ tsp (Tea Spoon)
Melted Ghee (clarified butter) – ¾ cup
Sugar - ½ cup
Melted Ghee (clarified butter) – ½ cup [¼ cup + ¼ cup]
1. Put a kadhai (heavy bottomed vessel) on heat and ¾ cup ghee. When ghee melts, add the Wheat flour (atta) and Gram flour (besan). Turn the heat to medium.
2. Roast the atta and besan stirring constantly till a nice aroma comes out of atta and it gives a roasted appearance. Turn off the heat and take atta and besan out of kadhai. (Remember don’t allow the colour of the flour to change).
3. Let it cool down and when it’s completely cooled, add powdered sugar (Pissi hui chinni) and cardamom powder (Ilaichi) and mix well. Mix well with your hands.
4. Melt ½ cup sugar in a pan. Add ¼ cup ghee in it. Pour the content immediately on a greased flat vessel.
5. This syrup will become hard when cooled.
6. Grind it coarsely and add this to the prepared flour mixture.
7. Fry the Cashew nuts (Kaaju) and Almonds (Baadam) in the remaining ¼ cup ghee and mix in the flour add raisins too.
8. Then make lemon sized balls out of the mixture while it is still warm, cause when it cools down, it is not possible to make laddu. Note: Add more ghee to the mixture and mix again, if the laddus do not hold their shape.
9. When they cool down completely, store these atta laddus in an airtight container.
1. We can use Gond instead of sugar & ghee syrup (caramel) . If you are using Gond then fry the gond in ghee & strain the gond into a tissue paper to remove excess ghee.
2. If you can’t make laddu, you can still eat it like Panjiri.
3. Please make sure you do not roast the Wheat flour (atta) and Gram flour (Besan) on high flame. If burnt, laddu will turn bitter.