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.

Ingredients

Method

1. 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.



2. Chop the almonds length wise. Keep aside.



3. Heat the remaining ghee in a large vessel. Add wheat flour when ghee melts.



4. 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.



5. Add melon seeds and almonds to the flour and roast for 2 minutes. Melon seeds will start crackling.



6. Turn off the heat and keep on stirring the mixture for 2 more minutes.
7. Add puffed gond to the flour mixture.



8. Let it cool down for 15-20 minutes. When it’s comfortably warm to touch, add sugar and mix.



9. Take some mixture in your palm and shape it in a solid walnut size ball. Repeat with rest of the flour mixture.
10. Atte Ke Laddoo are ready to serve.

Notes

1. Use a heavy bottom vessel otherwise the flour will not brown evenly.
2. It’s easier to form the balls when the flour is still warm.
3. These can be stored in pantry for a couple of months.
4. For best taste, heat them in microwave for 10 seconds before eating.
5. 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.

Summary

Recipe Name

Aate Ke Laddoo

Author Name

Raka Jain

Published On

2010-09-19

Total Time

40M

Average Rating

5 Based on 1 Review(s)