Everyday Basics
Classic Atta Ladoo (Pinni-Style) using Indifeast Whole Wheat Atta
A wholesome festive ladoo made with wheat flour, ghee, sugar, and dry fruits, perfect for festive celebrations.
50 mins
Moderate
Ingredients
For the cutlet mixture:
- 1 cup Indifeast Atta
- ½ cup powdered sugar
- ⅓ cup ghee (adjust as needed)
- ¼ cup chopped almonds
- ¼ cup chopped cashews
- 2 tbsp raisins
- ½ tsp cardamom powder
- 1 tbsp gond (optional, for pinni-style richness)
Method
Roast the Atta
- Heat ghee in a kadhai.
- Add Indifeast Atta and roast on low flame.
- Roast until it turns golden and aromatic (10–12 minutes).
- Add gond and roast until it puffs (optional).
Add Dry Fruits
- Add almonds, cashews, and raisins.
- Mix well and roast for 2–3 minutes.
- Add sugar and mix well until it dissolves.
- Add 1 tbsp ghee and cardamom powder.
- Cook for 2–3 minutes until soft and silky.
Sweeten the Mixture
- Turn off the heat.
- Let the mixture cool slightly.
- Add powdered sugar and cardamom.
- Mix thoroughly.
Shape the Ladoos
- While warm, take small portions and shape into ladoos.
- If the mixture crumbles, add a little more melted ghee.
Tips
- Don’t add sugar while the mixture is too hot. It will melt.
- Adding gond gives traditional winter immunity benefits.
- Add desiccated coconut for extra richness.
- Shape ladoos using warm hands for smoother finish.
Serve With
- Serve during festivals
- Add to gifting hampers
- Pack in airtight jars
- Pair with hot milk in winters
