This Atta Ladoo recipe is prepared especially during winters. The ladoos are packed with nutrition and are very good for your health. This is a perfect snack recipe and one of these ladoos/pinni eaten in the morning with a glass of milk will keep you full for a few hours. These atta ladoos – or pinnis – are very delicious and so easy to make, and can be stored for more than two months in an airtight container.

Atta Ladoo – Recipe Video

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Ingredients For Atta Ki Ladoo/ Pinni

• 1 ½ cup (192g) whole wheat flour/atta
• 1 ½ cup (180g) powdered sugar
• 1 cup (240ml) clarified butter/ghee
• 1 cup (32g) lotus seeds/ makhana
• ½ cup (70g) almonds
• ½ cup (50g) edible gum/gondh
• ½ cup (75g) cashews
• ½ cup (75g) melon seeds/magaj
• 1 tablespoon ginger powder

Main Equipment Used

• High Power Mixer Grinder – I use Preethi Zodiac (750-watt). You can find it on Amazon here: https://amzn.to/2DbrsH8
• Heavy bottom pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making Atta Ladoo/ Pinni

1. In a heavy bottom pan over medium flame add melon seeds and dry roast them for 3-4 minutes till the colour changes to light golden brown.
2. Now similarly dry roast the lotus seeds/makhana for 3-4 minutes or until light golden brown in colour.
3. In a  heavy bottom pan add 3-4 tablespoon of ghee and on the medium flame roast the edible gum, till it swells up and triples in size. Once it cools down, crush it with the back of a spoon or spatula. (Don’t make it too fine)
4. In the same pan add two tablespoon ghee and roast almonds for 3-4 minutes till they swell up and release an aromatic smell.
5. Similarly roast cashews in the ghee till light golden brown in colour. Let all the dried nuts cool down slightly.
6. Now in a mixer grinder ground the lotus seeds/makhana till slightly coarse.
7. Now ground almonds, cashews and melon seeds together and grind till coarse. (Don’t make a fine powder.)
8. In the same pan add rest of the ghee and once it melts add whole wheat flour and roast for 5-6 minutes till it turns golden brown in colour and releases an aromatic smell.
9. Now remove it in a big plate and add ginger powder, all the grounded nuts, edible gum, and mix till everything is well combined. Let it cool down for couple of minutes. (Don’t cool completely else won’t be able to form ladoos)
10. Sieve powdered sugar and add to the above mixture.
11. Let it cool down for a couple of minutes more.
12. Now take a tablespoon of the atta ladoo/pinni mixture in between your palm and make the ladoos depending on the size you want.
13. Garnish with almonds (optional)
14. Let the atta pinni rest in a plate for 4-5 hours and cool down completely before storing them in an air tight container for up to 2 months.

Recipe Notes For Atta Ki Ladoo/ Pinni

1. Always roast the edible gum on medium or low flame, if cooked on high flame then it will get cooked from the outside but the inside will remain uncooked.
2. Roasting the dried fruits is very important as it removes the extra moisture that they have, thus resulting in the longer shelf life of the atta ladoo/ pinni.
3. While making pinni/ladoo if you feel the mixture is dry then add some more ghee.
4. Never store the atta ladoo/ pinni while they are still warm else they can get spoiled because of the moisture.

Steps By Step In Pictures For Atta Ki Ladoo/ Pinni

1. In a heavy bottom pan over medium flame add melon seeds and dry roast for 3-4 minutes till the colour changes to light golden brown.

2. Now dry roast lotus seeds for 3-4 minutes or until light golden brown in colour.

3. In the same pan add ghee.

4. Now on medium flame add half the edible gum.

5. While continuously stirring cook till it swells up and triples in size. (Don’t cook on high flame else it will remain undercooked from inside.

6. In the same pan add two tablespoon ghee and roast almonds for 3-4 minutes till they swell up and release an aromatic smell.

7. Similarly, roast the cashews till slightly golden brown in colour.

8. Let all the dried nuts and edible come to room temperature.

9. In a mixer grinder ground the makhana till slightly coarse.

10. This is now ready

11. Now ground rest of the dry fruits like almonds, cashews and melon seeds till coarse.

12. Do not make a fine powder, keep it coarse.

13. In the same pan add the rest of the ghee.

14. Once it melts add whole wheat flour.

15. While continuously stirring it, roast the atta on medium flame till it gets a nice golden brown colour and starts to release an aromatic smell.

16. Once done remove it in a big plate

17. Now add ginger powder and edible gum and mix well.

18. Add all the grounded nuts and give it a good mix.

19. Now add sieved powder sugar and mix till everything is well combined.

20. Let it cool down for a couple of minutes.

21. Now take a tablespoon of the mixture in between your palm and make the pinni/ladoos depending on the size you want.

22. Similarly, make the rest of the atta ladoos or pinnis and garnish them with almonds.

23. Let them rest in a plate for 4-5 hours and cool down completely before storing them in an airtight container for up to 2 months.

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