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Atta ladoo recipe
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Atta Ladoo Recipe (Wheat Flour Laddu)

Easy, melt-in-mouth traditional Indian atta ladoo (wheat flour laddu) made with roasted whole wheat flour, sugar, cardamom and ghee in 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Sweet
Cuisine: Indian
Keyword: Atta laddu recipe, diwali sweets recipe, easy sweets recipe, laddu recipes, wheat flour laddu, wheat flour ladoo recipe
Servings: 8
Author: Chitra

Ingredients

  • 1 cup Atta / Whole wheat flour (approx. 120 g / 4.2 oz)
  • ½ cup Sugar (approx. 100 g / 3.5 oz)
  • 2 nos Cardamom pods (seeds powdered)
  • ⅓ to ½ cup Melted ghee (warm, adjust as needed to bind)
  • 1 small pinch Salt
  • as needed Cashews and raisins (roasted in ghee, for garnish)

Instructions

  • Dry roast wheat flour in a wide kadai till it changes to light golden brown in color. Stay nearby and do it on low to medium flame. It takes 4 to 5 minutes. Take care the flour should not be burnt. Remove to a bowl and let it become warm.
    Dry roasting atta until fragrant and golden
  • In the meantime, powder the sugar adding cardamom seeds. You will get 1 to 2 tablespoons more sugar than 1/2 cup, but it is fine. Add it as such.
    Grinding sugar and cardamom pods into fine powder
  • Add the powdered sugar, melted ghee, roasted chopped nuts (if using) and a pinch of salt to the wheat flour. Mix well and make a crumbly mixture. Do not add all the ghee at once; add it little by little and mix well until you are able to shape the ladoo.
    Combining roasted flour with ghee and powdered sugar
  • Make balls and arrange in a plate. Roast a few raisins in ghee and stud over the ladoos, or stud roasted cashews as per your wish. Store in an airtight container and use within a week. Enjoy!
    Shaping atta ladoo into smooth round balls

Notes

  • You should roast the flour well else laddu will have a raw smell.
  • Do not burn the flour. Roast on low to medium flame only.
  • You can add finely chopped nuts to the laddu mixture before shaping them.
  • The quantity of ghee may vary from 1/3 cup to 1/2 cup depending on flour quality. Add little by little until you can shape smooth balls without cracks.
  • Always add warm melted ghee to bind the laddus easily.