Here is an easy atta ladoo recipe with the addition of dry fruits and nuts. Be sure to watch the video!
About Ladoo
‘ Laddu or laddoo is a sphere-shaped sweet originating from the Indian subcontinent. Laddus are made of flour, fat (ghee/butter/oil), and sugar, with other ingredients varying according to the recipe.
Atta Ladoo is one of the most popular Indian sweets made at home during winter.
The addition of dry fruits to atta ladoo is optional. I add them to the ladoo to make it more nutritious, warming, and tasty . And also to intake nuts during the winter season.
The Wheat Flour (Atta)
Wheat Flour (atta) is one of the staple ingredients in an everyday Indian diet .
From halwa , cake , to ladoo, wheat flour is commonly used to make many Indian desserts .
Usually, the coarse texture of freshly milled wheat flour is the best to make aate ka halwa or ladoo. But if that is not available, use the packaged 100% pure whole wheat flour ( make sure no other flour is mixed ).
Ingredients Required
Wheat Flour: Use pure whole wheat flour ( gehun atta ). No multigrain flour.
Ghee : It acts as a binder and gives a rich taste.
Sugar: I have used granulated white sugar. Feel free to use jaggery powder, cane, or light brown sugar.
Cardamom: It is optional to add green cardamom in the laddo for the subtle sweet aroma and taste.
Nuts: Adding almonds and pistachio makes atta ladoo more nutritious, wholesome, and delicious.
My Tried & True Tips
Slow roasting the flour is the key step in making atta ladoo. Keep it stirring continuously while roasting for even browning. This process takes 20 – 25 minutes.
Heavy Bottom or a heavy-duty flat pan is best for roasting flour.
Color – Do not give up on flour until a nice, nutty aroma is released and the color of the wheat flour is changed from pale white to light brown like a biscuit.
Add powdered sugar only when wheat flour is lukewarm to the touch. If sugar is added to the hot flour, it will start melting, creating a sticky sweet mess.
After shaping, arrange the ladoo in a single layer on a baking sheet. Let them cool down completely before storing.
Watch Ladoo Video
Storage Suggestion
In cold climatic conditions, store atta ladoo in an airtight container at room temperature. They remain fresh for 10 – 15 days.
It is best to store them in the refrigerator during hot summer days for longer shelf life.
Usually, atta ladoo remains fresh for 2 – 3 days easily at room temperature even while traveling/camping or if packed in a school lunchbox.
All you need to do is stack them neatly in an airtight container. Do not pack them too tightly, as they might crumble.
More Indian Sweet Recipes
Jalebi
Modak
Mawa Barfi
Besan Ladoo
Gulab Jamun
Coconut Ladoo
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ ¾ Cup ghee
- ▢ 2 Cup whole wheat flour (gehun atta)
- ▢ ½ Cup white granulated sugar
- ▢ 1 teaspoon green cardamom (elaichi)
- ▢ ¼ Cup almonds
- ▢ ¼ Cup pistachio
Instructions
- Add almond, pistachio, sugar, and cardamom to a blender. Grind to a powder. Set aside.
- Heat ghee in a heavy bottom kadhai till it is nicely melted. Make sure it is not fuming hot.
- Add flour, and mix nicely in the ghee. No streaks of flour should remain. This is STAGE 1.
- Now, start slow roasting the flour over low – medium heat while continuously stirring. Do not give up on flour until a nice, nutty aroma is released and the color of the wheat flour is changed from pale white to light brown like a biscuit. This takes 15 – 20 minutes.
- Once the flour is roasted, it will become smooth and ghee will start collecting on sides. . This is STAGE 2. Transfer roasted flour to a wide mixing bowl. Allow it to become lukewarm to touch.
- Add sugar and dry fruits mixture. Mix nicely. The flour will start coming together to bind.
- Grease your palm with ghee or wear cooking gloves. Take 1 – 2 tablespoons of the flour mixture and shape it into perfect rounds like a ball. Similarly, prepare all the atta ladoo.
- Serve atta ladoo immediately or store in an airtight container.
Recipe Notes:
- Adding dry fruits in flour and for decoration is totally optional. You can make this ladoo only with – flour, sugar, ghee, and cardamom powder. The measurements remain the same.
Nutrition
We follow a strict NO SPAM Policy
Dry Fruits Atta Ladoo Recipe
Equipment
- Heavy Bottom Kadhai
- Mixing Bowl
- Blender
Ingredients
- ¾ Cup ghee
- 2 Cup whole wheat flour (gehun atta)
- ½ Cup white granulated sugar
- 1 teaspoon green cardamom (elaichi)
- ¼ Cup almonds
- ¼ Cup pistachio
Instructions
- Add almond, pistachio, sugar, and cardamom to a blender. Grind to a powder. Set aside.
- Heat ghee in a heavy bottom kadhai till it is nicely melted. Make sure it is not fuming hot.
- Add flour, and mix nicely in the ghee. No streaks of flour should remain. This is STAGE 1.
- Now, start slow roasting the flour over low - medium heat while continuously stirring. Do not give up on flour until a nice, nutty aroma is released and the color of the wheat flour is changed from pale white to light brown like a biscuit. This takes 15 - 20 minutes.
- Once the flour is roasted, it will become smooth and ghee will start collecting on sides. . This is STAGE 2. Transfer roasted flour to a wide mixing bowl. Allow it to become lukewarm to touch.
- Add sugar and dry fruits mixture. Mix nicely. The flour will start coming together to bind.
- Grease your palm with ghee or wear cooking gloves. Take 1 - 2 tablespoons of the flour mixture and shape it into perfect rounds like a ball. Similarly, prepare all the atta ladoo.
- Serve atta ladoo immediately or store in an airtight container.
Video
Notes
- Adding dry fruits in flour and for decoration is totally optional. You can make this ladoo only with - flour, sugar, ghee, and cardamom powder. The measurements remain the same.
Nutrition
Tandoori Gobi is a delicious, gluten-free, vegetarian tikka recipe. It is one of the best ways to stuff yourself with the goodness of cauliflower without indulging in too many calories. Be sure to watch the video!
I love cauliflower. It is a versatile vegetable that can be turned into anything fulfilling and tasty.
You can call these cauliflower bites gobi tikka, cauliflower skewers, or tandoori gobi. Whatever the name, Tandoori Gobi Tikka is a lip-smacking, healthy snack.
Tikka means ‘bits’ or bite-size pieces. Hence, the dish got its name – gobi (cauliflower) tikka.
This veg tikka, like my paneer tikka is utterly simple to make, requires minimal preparation, is meal prep friendly, and is a crowd-pulling BBQ snack.
Meal Prep For Tandoori Gobi
Gobi Tikka is a meal-prep-friendly recipe. Follow these steps:
Clean and cut cauliflower into bite-size florets. Store it in a ziplock bag in the refrigerator at the beginning of the week.
Prepare the marinade for the tikka. Add cauliflower florets. Make sure each piece of cauliflower is coated well with the marinade. Transfer marinated cauliflower to an airtight container. Store in the refrigerator for 1 – 2 days.
Bring out the marinated cauliflower from the fridge and grill before serving.
How To Cook – 3 Ways
Pan Method: Heat a grill pan over medium flame. Grease it with a teaspoon of mustard oil. Arrange the marinated cauliflower florets in the preheated grill pan. Cook them evenly from both sides till they are crisp and charred marks appear. This usually takes 5 – 10 minutes.
Oven Method: Preheat the oven to 180 degrees Celsius. Grease the baking sheet with a teaspoon of oil. Arrange the gobi tikka on the greased tray. Bake for 20 – 25 minutes or till they turn brown and crisp. Turn halfway through cooking time.
Air Fryer Method: Arrange marinated cauliflower in the basket or tray of an air fryer. Spray cooking oil over the marinated florets. Cook at 180-degree celsius for 20 minutes till crisp from both sides. You can use instant pot Crispy Lid as well for the purpose.
Watch Gobi Tikka Video
Serving Suggestions
The best way to serve tandoori gobi tikka is with refreshing green chutney , sliced onion, and extra lemon wedges. You can serve this veg tikka with any other dipping sauce.
The best way to reheat the leftover gobi tikka is in the air fryer or an electric BBQ for 5 minutes. It turns into crispy goodness.
More Cauliflower Recipes
Gobi Paratha
Gobi Manchurian
Cauliflower Curry
Gobi Soya Keema
Gobi Gajar Ka Achaar
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup cauliflower flortes (fresh or frozen)
- ▢ 6 Cup water
Ingredients for the Marinade
- ▢ 1 Cup curd or yogurt (dahi)
- ▢ 1 teaspoon ginger & garlic paste
- ▢ ½ teaspoon roasted cumin powder (jeera powder)
- ▢ 1 teaspoon Kashmiri red chilli powder
- ▢ 1 teaspoon dry mango powder (amchur)
- ▢ 1 teaspoon Tandoori Masala (optional)
- ▢ 1 tablespoon Kasuri Methi (dry fenugreek leaves)
- ▢ ½ teaspoon Garam Masala ( see recipe )
- ▢ 2 tablespoon mustard oil
- ▢ Salt to taste
Instructions
- Clean, wash and cut the cauliflower into bite size florets. Not very small.
- Boil water in a deep sauepan with a teaspoon or two of salt. Add the cauliflower florets in the boiling water and cook for 3 – 5 minutes (just enough to blanch them). Turn off the heat.
- Drain the water and transfer the florets to a metal colander. Allow them to cool and pat dry with a kitche towel or let sit in the colander for 15 – 20 minutes
- In a bowl combine all the ingredients for the marinade. Whisk nicely to form a smooth, lump-free marinade.
- Add the cauliflower florets into the marinade. Mix nicely to coat each piece evenly with the marinade.
- Marinade the cauliflower florets for minimum 1 hour and maximum overnight.
- Now to cook the cauliflower florets you can use a grill pan or oven.
- You can bake it as well. Preheat oven at 180 degrees Celsius. Grease a baking tray with a teaspoon of oil. Arrange the gobi tikka on the greased tray. Bake for 20 – 25 minutes or till they turn brown and crisp.
- For cooking on a grill pan, heat the pan over medium-high flame. Brush it with mustard oil. Arrange tikka skewers on the hot pan. Cook till crisp and charred. Keep turning the skewers at regular intervals for even cooking.
- Serve Tandoori Gobi Tikka with Green Chutney .
Recipe Notes:
Nutrition
We follow a strict NO SPAM Policy
