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 at Bhopal. The whole box of wheat laddu would be waiting for us kids to finish. How I wish I could revisit those days again! Simple recipes like Sindhi bhorat(kutti),mohanthal, mathri , namak pare , sooji halwa made childhood special.
What is Indian ladoo made of?
Laddu is an easy sweet however, getting the perfect shape comes with practice. It typically consists of sugar or palm sugar(jaggery) and ghee mixed with nuts, seeds or flour. Common recipes include churma laddu, besan laddu, boondi ke laddu, rava laddu, sattu laddu which use flour like wholemeal flour, chickpea flour and semolina as a base. Other popular ones are dink laddu, til ladoo, murmura laddu , coconut laddu which are made with sesame seeds and puffed rice. Nowadays, even oats laddu ,methi ka ladoo and ragi laddu are very popular.
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. 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.
- 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 (not in picture below). I have powdered desiccated coconut
How to make aate ke ladoo? (Step by step photos)
- Heat atta/whole meal flour until light brown on a low flame.
- Add ghee and cardamom powder
- continue to cook on low flame.
- After around 10 minutes , the mixture would have turned brown in color.Once done turn off the heat.Add the crushed nuts with coconut flour/powder.
Mix all the ingredients well.
Once the mixture has cooled down a bit(after 10-15 minutes),add the powdered sugar to the mix
Start shaping them into laddus.
5. Store atta ladoos in an air tight container.
- Frying pan
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.
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.
Atta ladoo recipe | wheat flour ladoo
- frying pan
- Heat a pan and dry roast wholemeal flour until rawness disappears.Keep stirring to avoid burning the flour.
- Add ghee and cardamom powder and continue to cook on low flame.
- After around 10-15 minutes , the mixture would have turned brown in color.
- Once done turn off the heat.Add the crushed nuts with coconut flour/powder.Mix all the ingredients well.
- Once the mixture has cooled down a bit(after 10-15 minutes),add the powdered sugar to the mixStart shaping them into laddus.
- Store the laddu in an air tight container
- Cook to a minimum temperature of 165 °F (74 °C).
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation while cooking.