Atta Ladoo. Pinni. Panjiri Ladoo. Winter essentials. Wholesome and very nutritious.
Atta Ladoos. This is what winter dreams are made up of. They’re popularly called Pinnis and/ or Panjiri Ladoos. We grew up calling them Atte ke Ladoo.
They’re made using wheat/ multigrain flour, ghee, sugar and lots and lots of dried fruit and nuts of your choice. These ladoos are wholesome and so very nutritious.
They are loaded with carbs, fats and sugar but all in a good way I’d say. These ladoos make for a complete breakfast for kids with a glass of milk at any time of the year. If given a choice, I would have them everyday as well.
I have eaten and loved these for as long as I can remember. Weddings, festivals, the onset of winter, definitely mandatory postpartum.
Mom makes a big batch whenever we go back home. Both my grandmothers have made these at various occasions and celebrations, and whenever they visited us back then.
Thankfully, because I always make a batch here, the girls love them as much as I do.
We all have our family recipe; this is mine. This version is really good, the most nourishing energy balls, ever.
Do let me know if you try this version and love them as much as we do.
Atta Ladoo
Ingredients
- 2 C wheat flour
- 3/4 C sugar
- 3/4 C + 2 tbsp ghee
- 1 C almonds
- 1 C makhana/ fox nuts
- 1/2 C cashew nuts
- 1 tsp green cardamom powder
Instructions
- Roast 1 cup almonds in 1/2 tbsp ghee for 5 mins, ground fine/ coarse and keep aside.
- Roast 1 cup makhana/ fox nuts and 1/2 cup cashew nuts in 1/2 tbsp ghee for 5 mins, ground fine and keep aside.
- Take 3/4 cup sugar/ jaggery powder, grind fine and keep aside.
- Heat a heavy-bottomed pan, and start to dry roast 2 cups wheat flour (aatta) on low to medium flame. Keep stirring all the time to ensure even roasting and no burning.
- It took about 10-12 mins for me to get the well-roasted/ nutty aroma.
- On low flame, now add about 3/4 cup good quality ghee (soft, room temperature) and mix very well into the flour.
- Roast this mixture for another 7-10 mins on low flame, after which you may now add the ground nuts, cardamom powder and give it a very good mix again.
- Switch off the flame, and mix in the ground sugar after about 5 mins when you’re able to touch and handle the mixture. It should be decently warm, not hot, not cold definitely.
- Mix everything very well and when you’re able to handle the hot mixture (be very careful to not burn your hands) start rolling the Ladoos.
- Just in case the mixture is too dry and you aren’t able to roll into Ladoos, do add 1-2 tbsp of melted ghee for ease.
