atta-besan ladoo

Atta Besan Ladoo – Wheat and Chickpea flour laddu – Diwali Special

Atta Besan Ladoo – Wheat and Chickpea flour laddu – Diwali Special

Wheat-Besan Ladoos are rich and sweet dessert which can be prepared for any special occasion or festival or housewarming parties. Every household has different recipes for making these ladoos. It is a simple recipe with minimal ingredients but the taste is super amazing!

I have already put up many recipes for ladoos in my earlier posts. A lot of ghee goes in making these ladoos and nothing can beat the taste and aroma of ghee in such sweets. Try making these atta-besan ladoos yourself with this easy to follow recipe and Enjoy!

Directions

Getting ready:

Strain chickpea flour and wheat flour separately through a sieve.

Chop cashews and almonds in small chunks and peel the cardamom and prepare a powder.

atta besan ladooMaking:

Roast chickpea flour and wheat flour in a pan or wok with some ghee until they become little brown in color and aromatic.

atta besan ladoo

Keep stirring constantly to prevent the flour from sticking at the base. Turn off the flame and transfer the mixture to another bowl and allow it to cool down a little.

atta besan ladoo

Heat some ghee in a pan or wok and roast edible gum. Keep the flame low and roast the edible gum until it gets puffy and slightly brown in color. Transfer it to another plate.

atta besan ladoo

In the same wok, add dry fruits and roast until little brown.

atta besan ladoo

Mix roasted edible gum and dry fruits to the roasted flour and blend everything nicely.

atta besan ladoo

Let the mixture cool down a little and then add powdered sugar to it, followed by green cardamom powder. Give the mixture a nice stir so that everything blends together.

atta besan ladoo

Take some amount of mixture and bind it into ladoo with the help of your hands.

atta besan ladoo

Place the ladoo over a plate and repeat the process until the entire mixture is utilized. Delectable and super luscious atta-besan ladoo are ready to eat.

atta besan ladooServing:

Serve these amazing wheat-besan ladoos anytime of the day or after your meals. Store the cooled down ladoos in an airtight container and relish eating them for almost 4-5 months.

Suggestion:

  • If you find difficult to bind the ladoos, then add some more ghee to mixture and bind them again.

Wheat-Besan Ladoo - Atta Besan ladoo atta-besan ladoo
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gram flour – ¾ cup (100 grams)
  • Wheat flour – ¾ cup (100 grams)
  • Boora – 1.5 cup (225 grams)
  • Ghee – 1 cup (200 grams)
  • Melon seeds – 2 tbsp
  • Gond (edible gum) – 1 tbsp
  • Cashews – 8 to 10
  • Almonds – 8 to 10
  • Cardamom – 6 to 7
Instructions
  1. Chop cashews and almonds in small chunks and peel the cardamom and prepare a powder.
  2. Roast chickpea flour and wheat flour in a pan or wok with some ghee until they become little brown in color and aromatic. Keep stirring constantly to prevent the flour from sticking at the base. Turn off the flame and transfer the mixture to another bowl and allow it to cool down a little.
  3. Heat some ghee in a pan or wok and roast edible gum. Keep the flame low and roast the edible gum until it gets puffy and slightly brown in color. Transfer it to another plate. In the same wok, add dry fruits and roast until little brown. Mix roasted edible gum and dry fruits to the roasted flour and blend everything nicely.
  4. Let the mixture cool down a little and then add powdered sugar to it, followed by green cardamom powder. Give the mixture a nice stir so that everything blends together. Take some amount of mixture and bind it into ladoo with the help of your both hands.
  5. Place the ladoo over a plate and repeat the process until the entire mixture is utilized. Delectable and super luscious atta-besan ladoo are ready to eat.
  6. Serve these amazing wheat-besan ladoos anytime of the day or after your meals. Store the cooled down ladoos in an airtight container and relish eating them for almost 4-5 months.

 

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