Roasted whole wheat flour, pure ghee and crunchy nuts come together in atta ladoo and atta panjiri, two much-loved sweets for cold weather. Ladoos are shaped into balls, while panjiri is served crumbly. The method is the same for both.
Here's an easy atta ladoo recipe using Bambino Atta that you can make from one batch in about 30 minutes.
Methods
Ingredients:
- 1 cup Bambino Atta
- ½ cup ghee
- ½ cup powdered sugar or boora
- ¼ cup chopped almonds, cashews and pistachios
- ½ tsp cardamom powder
- 1 tbsp melon seeds (magaz) or raisins, optional
Method
- Heat the ghee in a heavy kadhai on low. Add Bambino Atta and stir continuously.
- Roast on low for 12-15 minutes until deep golden brown, nutty in aroma, and the ghee starts to separate.
- Add the chopped nuts and roast for 1-2 minutes more. Switch off the heat.
- Cool until the mixture is warm, not hot. Add cardamom and powdered sugar and mix well.
- While still warm, press small portions between your palms and shape into ladoos.
How to Make Atta Panjiri
Skip the shaping step and serve the mixture crumbly. For the traditional winter version, add these in step 3:
- 2 tbsp edible gum (gond), fried in ghee until puffed and then crushed
- ¼ cup makhana, roasted and crushed
- 2 tbsp dry coconut, grated
- ½ tsp dry ginger powder (sonth)
- 1 tbsp flax or watermelon seeds
Tips for Perfect Atta Ladoo
- Never add sugar to hot atta. It melts and makes the ladoos loose.
- Patient roasting on low heat gives the flavour. Rushing leaves it raw and pasty.
- If the mixture won't bind, add 1-2 tbsp warm melted ghee.
- For a jaggery version, add jaggery powder when the mix is just warm.
Make It Ahead
Store the ladoos or panjiri in an airtight container. They stay good for up to 2 weeks at room temperature in winter, so you can make a big batch before the festive season.
More Festive Recipes
Pair your ladoos with a warm bowl of sooji halwa made with Bambino Sooji, or browse more ideas on our recipes page. Explore the full Bambino Atta range for everyday rotis and festive sweets.