Atta ladoo or gond ke ladoo are round or sphere shaped Indian sweets made with whole wheat flour (atta) and edible gum (gond) along with liberal use of ghee (clarified butter) and sugar.
To give extra crunch and enhance the nutrition, finely cut pieces of dry fruits like almonds (badam), cashew nuts (kaju), raisins (kishmish), green pistachios (pista) are added at the time of preparation.
Atte ke ladoo are a wholesome and nutritious food, with a good storage life and are invaluable when hunger strikes at odd hours. These ladoos can also be made during festivals.
This simple recipe for atta ladoo has remained popular since ages and is mainly prepared during winter seasons. Due to their rich contents these laddus give heat and energy to the body.
While ghee provides energy in winters, gond (edible gum resin) has a considerable medicinal value and is considered good for constipation, skin and improves immunity.
Gond ke ladoo are considered to be very nutritious. They are traditionally given to mothers after pregnancy as besides providing much needed energy, they are believed to have rejuvenating properties as well.
Atte gond ke laddu are quite rich and high in calories and while they provide a good degree of warmth in winters, they should be eaten in moderation. Usually 1-2 of these gond laddus are sufficient even if you are feeling hungry.
To make atta ladoo or gond ke ladoo at home follow the detailed step by step recipe posted below.
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Atta Ladoo Recipe | Gond Ke Ladoo
Ingredients For Atta Ladoo Recipe | Gond Ke Ladoo
- 2 Cup Whole Wheat Flour (Gehun ka Atta)
- 1 Cup Boora (Ground Sugar)
- 20 gm Edible Gond (Edible Gum Resin)
- 10-12 Almonds (Baadam)
- 10-12 Cashew Nuts (Kaju)
- 1/4 Cup Raisins (Kishmish)
- 1/4 Cup Pistachios (Pista)
- 1/2 Cup Ghee
Step By Step Instructions for Atta Ladoo Recipe | Gond Ke Ladoo
- Break gond (edible gum resin) into crystalline pieces for deep frying. Do not make very small pieces or powder it.20 gm Edible Gond (Edible Gum Resin)
- Heat Ghee (clarified butter) in a kadai or pan. Put in the gond pieces into it and deep fry on medium heat.1/2 Cup Ghee
- Take out the fried gond and keep it aside to allow it to cool down to room temperature.
- Now in a heavy bottomed pan, put whole wheat flour and the ghee (clarified butter) used for frying. Put the pan on low heat and stir the ingredients well so that they mix together.2 Cup Whole Wheat Flour (Gehun ka Atta)
- Stir the mixture continuously for about 20-30 minutes till the flour turns brown accompanied by a distinct aroma. At this stage, the mixture will start releasing ghee from the sides. Take care to stir continuously else the flour and ghee mixture will stick to the bottom of the pan
- Now take the kadai / wok from the flame and allow it to cool a bit to a point where it still retains its warmth.
- Add ground sugar (boora) to the mixture and mix well.1 Cup Boora (Ground Sugar)
- With your hands, crush the gond (gum) which was deep fried earlier and add it to the mixture in the kadai. Also add finely cut pieces of badam (almonds), cashew nuts, kishmish (raisins), pistachios and mix well. The remaining heat in the mixture is sufficient to condition the dry fruits.10-12 Almonds (Baadam), 10-12 Cashew Nuts (Kaju), 1/4 Cup Raisins (Kishmish), 1/4 Cup Pistachios (Pista)
- Make ladoos (ball shaped objects typically of the size of a lemon) from the mixture by pressing and shaping it between your hands while the mixture is still warm.
- Atte ke laddu are ready to serve. Garnish it with finely cut pieces of dry fruits. Allow it to cool fully before storing in an airtight container.
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