3 Steps Atta Ladoo Recipe – Traditional Indian Dessert Recipe

Traditional Atta Ladoo Recipe

Atta ladoo recipe (आटे के लड्डू की रेसिपी) is a very easy 3 steps dessert recipe. It is this much popular sweet dish in North India that Aate ke ladoo are essentially made in every north Indian family in winter season. It is popularly known as Pinni in Punjab and Sardi ke Ladoo in Rajasthan.

Traditional Atta ladoo made by coarsly grind whole wheat flour, ample of Ghee, sugar and dry fruits. According to many ayurveda practitioners, mixing alsi (Flaxseeds), fenugreek seeds and gum of some plants in atta ladoo or pinni work as medicine for many diseases.

Let us see delicious traditional Atta Ladoo recipe.

3 Steps Atta Ladoo Recipe - Traditional Indian Dessert Recipe
Print Recipe
Servings Prep Time
20 Ladoo 5 minutes
Cook Time Passive Time
25 minutes 30 minutes
Servings Prep Time
20 Ladoo 5 minutes
Cook Time Passive Time
25 minutes 30 minutes
3 Steps Atta Ladoo Recipe - Traditional Indian Dessert Recipe
Print Recipe
Servings Prep Time
20 Ladoo 5 minutes
Cook Time Passive Time
25 minutes 30 minutes
Servings Prep Time
20 Ladoo 5 minutes
Cook Time Passive Time
25 minutes 30 minutes
Ingredients
Servings: Ladoo
Instructions
Atta Ladoo Recipe : Video
Atta Ladoo Recipe : Step by Step Instructions
  1. Heat ghee in a karahi and add whole wheat flour and lotus seeds in it.
  2. Roast it for 25 minutes on medium flame by continuously stirring it.
  3. When it turns golden brown and a lovely aroma starts to come out, then it is ready to make ladoo.
  4. Now switch off the flame and stir it continuously.
  5. When it reached at moderate temperature that the powdered sugar will not convert in syrup by mixing in it, then add powdered sugar and dry fruits in it.
  6. Make medium size balls from this mixture.
  7. Delicious wheat flour ladoo are ready.
Recipe Notes
  1. Store Atta Ladoo at cool and dry place. You can easily use it for 15 days.

Enjoy traditional Atta Ladoo with your family and share your experience with me in comment area below.

Author: Sonia Goyal
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