Aate Ke Laddoo are made in every household in India. Since they can stay at room temperature for weeks, they also double as a handy snack.
|Cooking Time:||40 minutes|
|Servings:||35 – 40 laddoos|
|Whole Wheat Flour||500 gm|
|Boora (ground sugar)||400 gm|
|Melon Seeds||50 gm|
|Edible Gond||100 gm|
|Ghee (clarified butter)||250 gm + 2 tbsp|
- Heat 2 tbsp of ghee in a wok and shallow fry edible gond till it puffs up. If the gond pieces are big, crush them to pea size pieces otherwise they won’t puff up evenly. Keep aside.
- Chop the almonds length wise. Keep aside.
- Heat the remaining ghee in a large vessel. Add wheat flour when ghee melts.
- Keep the heat to medium. Roast the flour till you smell a nice aroma and it becomes brown. You need to stir it constantly otherwise it will burn. It will take 25 to 30 minutes to roast and brown.
- Add melon seeds and almonds to the flour and roast for 2 minutes. Melon seeds will start crackling.
- Turn off the heat and keep on stirring the mixture for 2 more minutes.
- Add puffed gond to the flour mixture.
- Let it cool down for 15-20 minutes. When it’s comfortably warm to touch, add sugar and mix.
- Take some mixture in your palm and shape it in a solid walnut size ball. Repeat with rest of the flour mixture.
- Atte Ke Laddoo are ready to serve.
- Use a heavy bottom vessel otherwise the flour will not brown evenly.
- It’s easier to form the balls when the flour is still warm.
- These can be stored in pantry for a couple of months.
- For best taste, heat them in microwave for 10 seconds before eating.
- You can even add carrom seeds (ajwain) and crushed fennel seeds while the flour is still hot. Dry ginger powder also adds a nice flavor.