Aata Besan Laddu: A quick and healthy laddu recipe using wheat flour, besan flour, and powdered sugar It is a healthier sweet than other traditional laddu 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 aata laddu 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 laddu recipe that uses only wheat flour or aata. But perhaps next time. I chose the former because it has a much better taste and texture. Furthermore, it is very similar to other popular Indian laddu recipes, particularly those made with besan or plain flour. Furthermore, because besan is sticky, it aids in the shaping of these aata laddus. As a result, I would recommend including it, but it is not required.
The aata laddu 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 laddus when they are slightly warm; it will be difficult to shape them when they are cold. If it becomes cold, microwave it for 45 seconds before beginning to shape. Finally, storing these laddus in an airtight container extends their shelf life significantly.
Aata Besan Laddu Recipe Card:
Aata Besan Laddu
- 1/2 cup ghee / clarified butter
- 1 cup besan / gram flour
- 1 cup wheat flour / atta
- 5-7 cashew / kaju (chopped)
- 1/4 tsp cardamom powder
- 5-7 almonds / badam (chopped) (chopped)
Step-by-step photo instructions for making wheat laddu:
- First, heat 1/2 cup ghee in a large kadai.
- Add 1 cup of besan and 1 cup of wheat flour
- Roast on medium heat until the flour is thoroughly combined.
- Keep the flame low and roast on low heat.
- Mash the flour to break up any lumps that may have formed.
- Cook for another 25 minutes, or until the mixture becomes aromatic and golden brown.
- Transfer to a bowl and set aside to cool slightly.
- Now add 1 cup powdered sugar, 5 cashew and ¼ tsp 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, refrigerate the atta besan ladoo recipe for a week.
- First, as the mixture cools, it thickens and becomes easier to make laddu.
- In addition, to make only wheat laddu, replace the besan with aata.
- Most importantly, do not add sugar when the mixture paste is hot because it melts the sugar and turns the paste watery.
- Finally, if you want a very sweet atta besan laddu, increase the sugar to 1¼ cup.
Is Atta laddu good for you?
These properties help the body’s immune system. This allows the body to repel diseases. This allows the body to remain healthy for an extended period of time. Consuming Atta Ladoo provides the body with nutrients such as carbohydrate, fat, cholesterol, potassium, and magnesium.
Why are my besan laddus not binding?
If the laddu mixture is too dry, it will not bind or form a round shape. The reason for this is that less ghee is used when roasting. Mix in a little warm and melted ghee or warm milk to fix the dry besan mixture. Begin with a tablespoon and add more as needed before rolling the laddu.
What’s the deal with my bitter aata besan laddu?
If the aata besan laddu tastes bitter, it means the besan was not properly roasted. If the besan is raw, the resulting laddus 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.
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