Here is an easy atta ladoo recipe with the addition of dry fruits and nuts. Be sure to watch the video!
‘Laddu or laddoo is a sphere-shaped sweet originating from the Indian subcontinent. Laddus are made of flour, fat (ghee/butter/oil), and sugar, with other ingredients varying according to the recipe.
Atta Ladoo is one of the most popular Indian sweets made at home during winter.
The addition of dry fruits to atta ladoo is optional. I add them to the ladoo to make it more nutritious, warming, and tasty. And also to intake nuts during the winter season.
The Wheat Flour (Atta)
Wheat Flour (atta) is one of the staple ingredients in an everyday Indian diet.
Usually, the coarse texture of freshly milled wheat flour is the best to make aate ka halwa or ladoo. But if that is not available, use the packaged 100% pure whole wheat flour (make sure no other flour is mixed).
Wheat Flour: Use pure whole wheat flour (gehun atta). No multigrain flour.
Ghee: It acts as a binder and gives a rich taste.
Sugar: I have used granulated white sugar. Feel free to use jaggery powder, cane, or light brown sugar.
Cardamom: It is optional to add green cardamom in the laddo for the subtle sweet aroma and taste.
Nuts: Adding almonds and pistachio makes atta ladoo more nutritious, wholesome, and delicious.
My Tried & True Tips
Slow roasting the flour is the key step in making atta ladoo. Keep it stirring continuously while roasting for even browning. This process takes 20 – 25 minutes.
Heavy Bottom or a heavy-duty flat pan is best for roasting flour.
Color – Do not give up on flour until a nice, nutty aroma is released and the color of the wheat flour is changed from pale white to light brown like a biscuit.
Add powdered sugar only when wheat flour is lukewarm to the touch. If sugar is added to the hot flour, it will start melting, creating a sticky sweet mess.
After shaping, arrange the ladoo in a single layer on a baking sheet. Let them cool down completely before storing.
Watch Ladoo Video
In cold climatic conditions, store atta ladoo in an airtight container at room temperature. They remain fresh for 10 – 15 days.
It is best to store them in the refrigerator during hot summer days for longer shelf life.
Usually, atta ladoo remains fresh for 2 – 3 days easily at room temperature even while traveling/camping or if packed in a school lunchbox.
All you need to do is stack them neatly in an airtight container. Do not pack them too tightly, as they might crumble.
More Indian Sweet Recipes
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Dry Fruits Atta Ladoo Recipe
- Heavy Bottom Kadhai
- ¾ Cup ghee
- 2 Cup whole wheat flour (gehun atta)
- ½ Cup white granulated sugar
- 1 teaspoon green cardamom (elaichi)
- ¼ Cup almonds
- ¼ Cup pistachio
- Add almond, pistachio, sugar, and cardamom to a blender. Grind to a powder. Set aside.
- Heat ghee in a heavy bottom kadhai till it is nicely melted. Make sure it is not fuming hot.
- Add flour, and mix nicely in the ghee. No streaks of flour should remain. This is STAGE 1.
- Now, start slow roasting the flour over low – medium heat while continuously stirring. Do not give up on flour until a nice, nutty aroma is released and the color of the wheat flour is changed from pale white to light brown like a biscuit. This takes 15 – 20 minutes.
- Once the flour is roasted, it will become smooth and ghee will start collecting on sides. . This is STAGE 2. Transfer roasted flour to a wide mixing bowl. Allow it to become lukewarm to touch.
- Add sugar and dry fruits mixture. Mix nicely. The flour will start coming together to bind.
- Grease your palm with ghee or wear cooking gloves. Take 1 – 2 tablespoons of the flour mixture and shape it into perfect rounds like a ball. Similarly, prepare all the atta ladoo.
- Serve atta ladoo immediately or store in an airtight container.
- Adding dry fruits in flour and for decoration is totally optional. You can make this ladoo only with – flour, sugar, ghee, and cardamom powder. The measurements remain the same.