Atta ladoo recipe | wheat ladoo

Updated on August 31, 2023 by Raks Anand 38 Comments

Atta ladoo or wheat ladoo is prepared commonly in households as a snack, energy booster in winters especially with desi ghee & nuts. These sweet treats are not only melt-in-mouth, but are so easy to prepare!

These wheat ladoo are especially popular during festivals, winter and monsoon seasons, but also can be made for everyday snack option that kids would love.

While you're here, I recommend checking out two related recipes, my Panjiri recipe and poha laddu recipe in this website.

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Ingredients
Top tips
Shelf life
FAQs
Atta ladoo step by step
Recipe card

I tasted this only once when my friend Sangeeta made me when she visited me.

It tasted great and I was surprised that it's atta ladoo. Loved the way she had decorated it with some pistachio toppings.

I thought of trying on my own and asked her for the recipe. It was similar to other ladoo recipes like one I make with rava.

This is simple but healthier when compared to rava because of atta. Mainly this can be perfect for kids as snacks, its healthy for them.

With Navaratri and Diwali coming up, you can make it, gift pack or serve as prasad. So thought will be helpful and posting this.

Ingredients

Check recipe card below, for measurements and full list!

Atta - I made this using the regular Indian atta, but you can also use wheat flour you get around the world.

Ghee - I suggest using good quality ghee, if possible homemade or other brands like Amul, GRB or Milkymist works well for me. (Not sponsored)

Sweetener - I have used sugar, but you can also use jaggery, unrefined sugar or even brown sugar. You may need 2-3 tablespoons more if you are using these.

Cardamom - Flavor goes well with atta, so do not skip it.

Top tips

Roast atta well, otherwise it will stick to you mouth when eating.
Make sure to shape the wheat ladoo when the mixture is warm enough to handle. This way it holds the shape well.
In case the ghee is not enough, it will be hard to shape/ hold shape. SO add little more melted warm / hot ghee to bring together.
Also, if the ghee is more, or while adding hot ghee it makes the sugar melt and becomes soggy, the laddu will look shiny and becomes too soft to hold the shape. In that case, roast more flour and add to the mixture. You may also want to add more sugar accordingly.

Shelf life

Atta ladoo stays good for about 2-3 weeks at room temperature. You can also store in refrigerator for a month, but if can affect the texture. Before serving, you should bring to room temperature for the melt in mouth texture.

FAQs

Can we make atta ladoo with jaggery?

Yes we can replace white sugar with jaggery. It will be lesser in sweet comparatively, but you can adjust it.

Atta ladoo step by step

1. Roast atta firstly, in medium flame stirring continuously. If you feel its turning brown quickly at bottom, you can even roast in low flame.

2. Roast very well, until it turns golden brown, taking care not to burn it. Powder sugar with cardamom seeds.

3. Take both atta and powdered sugar in a mixing bowl. Melt ghee and add the hot ghee and mix well. Ghee should be hot, then only you can shape.

4. Now keep a shallow bowl with a tablespoon of melted ghee and powder pistachios coarsely and take it in another shallow bowl/ plate.

Shape and dip(touch) a small part of the atta ladoo in ghee.

5. Then the ghee dipped part in powdered pistachios. This way it sticks to it. Continue the same to finish. Finally arrange them individually in mini muffin liners if desired.

Aren't they appealing and tempting enough to try? I arranged atta ladoo in these cute little muffin liners.

Do check out my atta kesari (Atta halwa) recipe in my website. You may also be interested in how to make ghee post.

If you have more questions or need assistance with any other recipes, feel free to ask.

Recipe card

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