Atta Besan Laddu Recipe: A quick and healthy ladoo recipe using wheat flour, besan flour, and powdered sugar It is a healthier sweet than other traditional ladoo recipes because it is made with atta or wheat flour. It is an ideal sweet recipe for the festival season because it is simple to prepare and share with friends and family.
Sweet recipes are very important in the Indian diaspora, especially during festival season. These are typically loaded with sugar, ghee, and other unhealthy ingredients. However, there are many healthy sweets, and atta ladoo recipe is one such recipe made with few ingredients.
I used a combination of wheat and besan flour in this recipe, which gives it an appealing colour and texture. But I wanted to share a ladoo recipe that uses only wheat flour or atta. But perhaps next time. I chose the former because it has a much better taste and texture. Furthermore, it makes it very similar to other popular Indian ladoo recipes, particularly those made with besan or plain flour. Furthermore, because besan is sticky, it aids in the shaping of these atta laddus. As a result, I would recommend including it, but it is not required.
The atta ladoo recipe is extremely simple to make, but there are some tips and suggestions to make it even better. First, I roasted the wheat and besan flour with ghee to make it moist and flavorful. However, do not overdo it and exercise caution so that it does not turn dark. Second, shape these ladoos when they are slightly warm; it will be difficult to shape them when they are cold. If it turns out to be cold, microwave it for 45 seconds before beginning to shape. Finally, storing these laddus in an airtight container extends their shelf life significantly.
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Atta Besan Laddu Recipe Card:
Atta Besan Laddu recipe
- 1/2 ghee / clarified butter
- 1 cup besan / gram flour
- 1 cup wheat flour / atta
- 1 cup powdered sugar
- 8-10 cashew / kaju (chopped)
- 1/4 tsp cardamom powder
- 8-10 almonds / badam (chopped)
- First, heat 1/2 cup ghee in a large kadai.
- 1 cup of besan and 1 cup of wheat flour
- Roast on medium heat until the flour is thoroughly combined.
- Now reduce the heat to low and continue to roast.
- Mash the flour to break up any lumps that may have formed.
- Continue roasting for another 25 minutes, or until the mixture becomes aromatic and golden brown.
- Transfer to a bowl and set aside to cool slightly.
- 1 cup powdered sugar, 8-10 cashews, and 1/4 teaspoon cardamom powder
- Make sure the sugar is well combined with the mixture. As the sugar and ghee melt, do not over-mix.
- Begin by making small ball-sized balls.
- Finally, when refrigerated, the atta besan ladoo recipe keeps for a week.
- First, as the mixture cools, it thickens and becomes easier to make ladoo.
- In addition, to make just wheat ladoo, replace the besan with atta.
- Most importantly, do not add sugar when the mixture paste is hot because it melts the sugar and turns the paste watery.
- In the ladoos, we usually use khand or khandsari, which is desi raw sugar. They can, however, be made with regular powdered sugar. I use unrefined cane sugar, which I powder before adding to the ladoos.
- I always put raisins in my ladoos. You can, however, add your favourite dried fruits. If using almonds, roast them separately first. Chop them first, then add them.
- There is no need to add any flavouring agents to these ladoos, such as cardamom powder. Whole wheat flour’s roasted fragrant nutty aroma is so delicious that you don’t need to add anything else.
- Finally, if you want a very sweet atta besan ladoo, increase the sugar to 114 cup.
What if the atta besan ladoo contains more ghee?
To make the mixture moist, add more melted ghee, 1 tsp at a time. This indicates that you used far too much ghee or added the sugar when the roasted atta besan was still hot. To resolve this, place the ladoo mix in the refrigerator for 10-15 minutes.
Does Laddu cause weight gain?
We used jaggery instead of sugar to sweeten the ladoo. Sugar provides empty calories and contributes to weight gain. Many nutritionists, on the other hand, believe that jaggery is a healthier alternative to sugar.
Why is my atta besan ladoo bitter?
If the atta besan ladoo tastes bitter, it means the besan was not properly roasted. If the besan is raw, the resulting ladoos will be bitter. Also, if you roast the besan flour on high heat, the colour will change to golden, but it will still be raw. As a result, besan should always be roasted on low heat.
Is jaggery a weight gainer?
We recommend that you reduce your intake. Jaggery contains glucose, fructose, fat, and proteins, so consuming too much of it can lead to weight gain. As a result, eating too much jaggery every day can result in weight gain. Think twice before eating too much of it.
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