Aata Laddoo for Winters
Aata Laddoo for Winters

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, aata laddoo for winters. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Atta ladoo are traditional winter sweet snack made with whole wheat flour, sweetener and ghee. Atta is the Indian name for whole wheat flour and ladoo are sweet balls. These whole wheat ladoos are a most commonly eaten sweet snack in North Indian households during the harsh winters.

Aata Laddoo for Winters is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Aata Laddoo for Winters is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have aata laddoo for winters using 6 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Aata Laddoo for Winters:
  1. Prepare 1 cup Wheat flour - Aata
  2. Get 1/2 cup Ghee
  3. Prepare as per taste Gur - the dark brown one, in powdered form
  4. Get Handful cashews and almonds
  5. Take 1/2 tsp Cardamom powder
  6. Make ready as required Gulkand / Paan filling (optional)

Though you can make them with regular powdered sugar. I use unrefined cane sugar and then powder it and add to the ladoos. This Atta Ladoo recipe is prepared especially during winters. The ladoos are packed with nutrition and are very good for your health.

Instructions to make Aata Laddoo for Winters:
  1. Not being very specific with the exact measurements of the ingredients, depending on your requirement, weigh them accordingly. Also, the size of the laddoos is a personal choice.
  2. Preparations before the actual cooking: measure out your ingredients, as per your prerogative and keep everything handy. You will need a medium size kadhai, or cooking pan, a proper cooking handle or 'zhaara' with blunt handle, preferably wooden one, a pair of strong tongs and of course cooking gas. Keep everything handy. For best results, roast your cardamom pods for a bit, before grinding them in a mortar pestle and use fresh.
  3. Heat a kadhai and roast the flour. Roast it very well, until not just your house is full of it's aroma, but it begins to turn slightly brownish. Don't wait until all of it is brown though, unless you wish for a colorful laddoo. Keep stirring the flour at regular intervals to avoid overcooking. Immediately, add ghee to it and stir well, until it melts and dissolves well with the flour and it looks like one single ingredient. You should have a strong aroma in your neighborhood by now. Congrats!
  4. Quantity of ghee is again, your choice. Add the gur at this point and again, stir well. You may add gur, soon after you see the ghee melting and starting to dissolve. Mix the three really well. Here, you may add the elaichi powder. Well, your city now knows what you are cooking. Have some security guards on standby.
  5. For the nuts: roast your almonds first; you will hear a cracking sound - moisture leaving the nuts. Wait for them to turn darker and darker. Add the cashews a little later, they require lesser cooking than almonds. Cashews will lose their white - that's okay. Crush the roasted nuts before they cool down, with a steel scraper or a sharp knife, into coarse pieces.
  6. Add the chopped nuts into your flour and mix really well. Oops. I forgot. Begin the cooking on a full gas, then as the flour turns brown, you may switch between simmer and full gas. For roasting the nuts, preferably have full gas, if you are continuously stirring. Else, repeat as the above. Same for elaichi roasting - I do it on a clean, dry tawa, or microwave (1.5-2 mins, until just before you hear a pop; means the pod is about to burst open).
  7. Nuts' roasting is very patience testing thing, so gulp down some protein shake, do some pushups, or bench press before you roast 'em black-and-blue (Ugh!). Finally, when you are satisfied with your cooking, when the ghee is completely dissolved and so are the nuts, et al, turn off the gas and allow the internal to finish the cooking.
  8. Try making the laddoos when the mixture is warm or hot to a tolerable temperature. This will ensure a good binding. I made small and medium-sized balls, depending on the intensity of my hunger and capacity of my box/boxes. Store in airtight container (no, not in fridge - thandi mein thanda laddoo…?)
  9. Ya, lick the ghee off your fingers now.
  10. Arey! What about the paan masala? Well, add that after turning off the gas, and mix well, probably just before you are about to ball them. This step is preferably done by hands, then your ladle. How many did you manage to gather outside your door? Be prepared for some giveaways!
  11. Let me know how it was! Mine were delicious and I already received orders just after sampling out to a few friends! Good luck, bon appetite.

This is a perfect snack recipe and one of these ladoos/pinni eaten in the morning with a glass of milk will keep you full for a few hours. atta aur gud ke ladoo recipe with step wise pictorial and video method. atta aur gud ke ladoo are treated as super food during winters. It keeps the body warm & they are healthy too having all nutrients of wheat & jaggery. This atta ladoo is a simple yet soul satisfying, healthy and satiating snack made during winters in India.

So that is going to wrap it up with this special food aata laddoo for winters recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!