Whole Wheat Flour and Jaggery Ladoo
by Tarla Dalal
atta ladoo recipe | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | easy wheat flour ladoo | with amazing 15 images.
atta ladoo recipe known as | whole wheat flour ladoo is a simple and quick Indian dessert made using jaggery as the sweetener. atta ladoo recipe is made from only 5 ingredients, whole wheat flour, jaggery, ghee, nuts and cardamom powder.
Kid or adult, none can resist these aromatic, tasty, melt-in-the-mouth whole wheat flour and jaggery ladoos.
Ladoo or laddus are a spherical shaped Indian sweet. They are generally made with flour, fat and a sweetener (sugar, jaggery, condensed milk etc). We have made our atta ladoo recipe with jaggery as the sweetener and enhanced the flavour with cardamom powder.
Whole wheat ladoos are the easiest and the quickest ladoos that can be made in a jiffy and in a hassel-free way. I usually make them for Diwali sweets and store them in an air-tight container and serve as required.
To make atta ladoo recipe we have dry roasted the whole wheat flour in a non-stick pan until fragrant while stirring occasionally making sure doesn't burn. Further, we have added melted ghee and cooked. Next, after the switching the flame off we have added crushed nuts. We have used almonds, cashew nuts, and pistachios to elevate the taste of whole wheat flour ladoos but you can add other dried fruits like walnuts, raisins, black currants too. Mix well and transfer to a plate, let it cool atleast for 30 mins. Once slightly cooled, add jaggery. You can replace it with jaggery powder. Lastly, add cardamom powder and mix well using hands. Divide and roll between your palms shaping them into round ladoos. wheat flour ladoos are ready to be relished!!
Roasting the flour well removes the raw smell and gives the whole wheat flour and jaggery ladoo a rich aroma while jaggery and ghee give it an intense, traditional flavour.
Wholesome and nutritious, the Atta ke Ladoo is a saviour when hunger strikes. Just two atta ladoos are enough to satisfy your tummy. You can make a batch of these laddoos and store them at room temperature for a week.
You can also try recipes like Churma Ladoo or Coconut Laddoo.
Enjoy atta ladoo recipe | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | easy wheat flour ladoo | with detailed step by step recipe photos below.
Whole Wheat Flour and Jaggery Ladoo recipe - How to make Whole Wheat Flour and Jaggery Ladoo
Preparation Time: Cooking Time: Total Time:
Makes 8 ladoo
For Whole Wheat Flour and Jaggery Ladoo
1 cup whole wheat flour (gehun ka atta)
1/2 cup grated jaggery (gur)
1/2 cup melted ghee
1/2 cup coarsely crushed mixed nuts
1/4 tsp cardamom (elaichi) powder
For whole wheat flour and jaggery ladoo
- For whole wheat flour and jaggery ladoo
- To make {span class="bold1"}whole wheat flour and jaggery ladoo{/span}, dry roast the whole wheat flour in an aluminium kadai or in a broad non-stick pan on a medium flame for 7 minutes.
- Add the melted ghee, mix well and cook on a slow flame for 3 minutes, while stirring continuously.
- Switch off the flame, add the nuts and mix well.
- Transfer it on a plate and allow it cool slightly.
- Once cooled slightly, add the jaggery and cardamom powder and mix well using your hands.
- Divide dough into 18 equal portions and shape each portion in between your palms into a round ladoo.
- Serve the {span class="bold1"}whole wheat flour and jaggery ladoo{/span} or store in an air-tight container.
Other Laddu recipes
- Ladoo or laddus are a spherical shaped Indian sweet. They are generally made with flour, fat and a sweetener (sugar, jaggery, condensed milk etc). You can enhance the flavour and texture of ladoo with cardamom powder, cinnamon powder, dried fruits, dry coconut, edible silver foil, etc. Like atta ladoo recipe | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | then our website has many ladoo recipes which you would love to try :
How to make atta ladoo
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To prepare atta ladoo recipe | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | add whole wheat flour in an aluminium kadai or in a broad non-stick pan.
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Dry roast on a medium flame for 7 minutes, while stirring occasionally. Roast until it is nice and fragrant. Ensure it does not burn by sticking to the bottom of the pan, stir continously for even browning and roasting.
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Once the colour changes slightly and you get the nutty aroma, add melted ghee.
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Mix well to incorporate.
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Cook on a slow flame for 3 minutes, while stirring continuously. The time to cook atta laddoo will vary depending on the thickness and material of the kadhai.
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Switch off the flame, add the nuts. We have used almonds, cashew nuts, and pistachios to elevate the taste of whole wheat flour laddoos but you can add other dried fruits like walnuts, raisins, black currants too.
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Mix well with a spatula or spoon.
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Transfer it on a plate and allow it cool slightly. Approx. 30 minutes.
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Once cooled slightly, add jaggery. The quantity can be adjusted as per the sweetness you prefer. You can replace jaggery with jaggery powder.
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Add cardamom powder. You can also add roasted gaund, sesame seeds, khus khus, kopra, etc to make atta laddus more flavourful.
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Mix well using your hands and break lumps if any.
- Divide dough into 18 equal portions.
- Shape a portion in between your palms into a round ladoo.
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Shape all the atta ladoos | whole wheat flour ladoos | whole wheat flour and jaggery ladoos | similarly and our healthy whole wheat flour laddoo is ready.
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Serve atta ladoo | whole wheat flour ladoo | whole wheat flour and jaggery ladoo | or store in an air-tight container.
Tips for atta ladoo
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Keep stirring the wheat flour continuously. Ensure it does not burn by sticking to the bottom of the pan, stir continously for even browning and roasting.
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Use of melted ghee is important so that it mixes well with the wheat flour.
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After cooking, cool the mixture slightly. It should be warm enough for you to shape ladoos out of it. If it cools completely, rolling and shaping them into ladoos would be difficult.
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You can also add roasted gaund, sesame seeds, kopra, etc to make atta ladoos more flavourful.
| Energy | 218 cal |
| Protein | 3 g |
| Carbohydrates | 16.8 g |
| Fiber | 0.4 g |
| Fat | 15.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 112.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 0 mg |
| Folic Acid | 4.8 mcg |
| Calcium | 23 mg |
| Iron | 1.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 2.7 mg |
| Potassium | 42.5 mg |
| Zinc | 0.5 mg |
I prepared it.. nice recipe👌
Is it taste same like churma laddu or it’s different in taste and which is more healthy as in churma laddu we have to fry muthiyas
Many thanks for the recipe. Made it for Prasad and it has turned out so well. The tips are very useful. Best regards. Happy festivities.
Mam...its gr8 receipe thx for sharing I have been finding this jaggery one since long time ...can we add jaggery power when atta and nuts mixture is hot
Nice and healhty ladoo
The recipes of Tarla Dalalji are very good and easy to follow even for an amateur cook. Loved them
I have tried it today and it has come out very nicely. Thank you very much