Aate ke laddu or Atta laddoo is a rich and tasty recipe. This is also called Pinni in North Indian homes. Aate ke laddu has been the first sweet I would enjoy on reaching my granny's place. The whole box of wheat laddu would be waiting as soon as we reached Bhopal. How I wish I could revisit those days again!
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My earliest memory of Pinni
It only reminds me of childhood, my mum and grand mum. It is simple and simply melts into mouth. My grandma made it for us when we were kids. Whole wheat ladoo is as good as having a roti. Full of proteins and carbs.This one more powerful with nuts.You could eat one and be full till lunch time.I love making them for my family too. When we were kids, grandma would make it before we came to her place and also make a big box of them when we would go back after vacation. Food is a great way of preserving your memories. Now as a mum, I make it for my family. You can also make it for travel as it stays good for a long time.
Ingredients
- whole wheat flour
- Mixed nuts (almonds, cashews, walnuts) finely chopped and dry roasted
- Ghee / clarified butter
- Powdered sugar
- Elaichi / cardamom powder
- Dry dessicated coconut powder (n0t in picture below)
How to make aate ke ladoo? (Step by step photos)
- Heat atta/whole meal flour until light brown on a low flame.
- Add ghee, nuts and cardamom powder, cook for few minutes until the mixture has turned brown.
3.Turn off the heat, add desiccated coconut flour/powder and powdered sugar
4. Allow the mixture to cool for some time. Once the mixture has cooled enough, shape them into laddus.
5. Store atta ladoos in an air tight container,
How to make atta pinni at home?
Scroll below to see atta pinni recipe
Atta ladoo recipe
Equipment
- frying pan
Ingredients
- 1.5 cup atta or wholemeal flour
- ½ cup mixed dry fruits almonds,cashews,walnuts finely chopped and dry roasted
- ¾ cup ghee or clarified butter
- ¾ cup sugar powdered after measuring
- 1 teaspoon elaichi or cardamom powder
- ½ cup desiccated coconut dry coconut powder/flour
Instructions
- Heat a pan and dry roast wholemeal flour until rawness disappears.Keep stirring to avoid burning the flour.
- Add ghee to it along with dry fruits and cardamom powder
- Keep stirring till you get brown texture.
- Turn off the heat, add desiccated coconut flour/powder and powdered sugar
- Allow the mixture to cool for some time.
- Once the mixture has cooled enough, shape them into laddus.
Equipment
- Frying pan
Variation
Each family has its own version. Some people like atta ladoo just plain, while others make it loads of dry fruits. Some may even add digestive edible gum to it to make gond ke laddu. Others may add jaggery instead of sugar if you do not want to add white sugar to it. Add an extra teaspoon cardamom if you like.
Storage
You can store them in an air tight box at room temperature for 2-4 days. Refrigerate if you want to store them for longer.
Looking for more ladoo recipes?
Here are some interesting laddu recipes, you can make. Look no further, make one every week and your festive season is set.
- Oats ladoo
- Til ke laddoo
- Besan ladoo
- Rava ladoo
- Sattu laddu
- Kale boondi ke laddu
- Murmura laddu/puffed rice ladoo
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shoba says
Please let me know if atta is cake flour or self raising flour.
Thank you.
Gaurav says
hi Shoba, All the 3 flours here are wheat based flour.
Atta is wholemeal wheat flour.Cake flour is plain flour, it has less fiber content and is more fine than atta.
Self raising flour is plain flour with addition of baking powder/soda.
Hope this answers your question.