Some ladoo recipes are exhausting or time-consuming to make at home, for instance, motichoor ladoo, boondi laddu, til ke ladoo. Some laddu recipes are simple and easy to make at home, for example, sooji ladoo, aate ka laddu, nariyal ka ladoo, and besan ladoo (not too fond of this one!). In this post I’d like to share my mother-in-law’s recipe for these yum Aata aur Badaam Laddu.
Aate aur Badam ke Ladoo (Wheat Flour and Almond Ladoo) Recipe
Makes about 40-50 small ladoo
½ kg clarified butter (ghee)
½ kg whole wheat flour (aata)
¼ kg almonds (badam), coarsely ground
300 gm powdered sugar
1. Heat up a pan, add ghee and roast the flour in it until light brown color. Remove pan from heat.
2. Quickly add coarsely ground almonds to the flour and mix so that they get roasted in the heat from flour and ghee in the pan.
3. Add sugar while the mixture is warm (not too hot to handle, not completely cold). Pressing tightly in your palm and rolling well, form into balls of the size you want and your Aate aur Badam ke Laddu are ready.
The ingredients are well-roasted and there is plenty of ghee, because of this Aate aur Badaam ke Ladoo easily last 2 months at room temperature in a Ziploc or airtight container.
My mother-in-law said these whole wheat flour ladoo with almonds are pretty nutritious especially for pregnant women. And adding resin (gondh) to the ladoo is good for post-delivery. Apart from that, a person can eat one of this aata-badam ladoo every day in the morning since they are a little filling too, especially during winters.
When you break this aata ladoo in pieces, you will see them have individual shapes that look like little rocks. But once you eat they are just melt-in-mouth deliciousness.
Enjoy.. . . . . . . . . . . . . . . . . . . . . . . .
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