Easy Aate Ki Pinni Recipe | Atta Ladoo - Healthy Winter Laddu
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 60 minutes
- Total time: 70 minutes
- Yield: 18 ladoo
- Category: sweet
- Cuisine: punjabi
Ingredients
- 2 tbsp ghee
- ¾ cup badam
- ¾ cup cashew
- ½ cup dry dates / chuara
- ½ cup dry coconut (sliced)
- ¼ cup ghee
- ¼ cup besan
- 1½ cup wheat flour
- ¼ cup ghee
- 2 tbsp ghee
- 3 tbsp gond / edible gum (powdered)
- 2 tbsp raisins
- 2 tbsp sesame
- 2 tbsp poppy seeds
- ½ tsp ginger powder
- ½ tsp cardamom powder
- 1 cup jaggery powder
Method
- Firstly, in a heavy-bottomed pan heat 2 tbsp ghee and fry ¾ cup badam, ¾ cup cashew, and ½ cup dry dates.
- Roast on low flame separately and keep aside.
- Also, add ½ cup roasted dry coconut and mix well.
- Cool completely, and powder in a mixer jar. keep aside.
- In a pan heat ¼ cup ghee and roast ¼ cup besan until it turns golden brown.
- Also, add 1½ cup wheat flour and roast on low flame.
- Add ¼ cup ghee and continue to roast until the atta turns aromatic and golden brown.
- Further, add 2 tbsp ghee and 3 tbsp gond.
- Fry until the gond puffs up. make sure to fry until the gonds turn crystals.
- Also, add 2 tbsp raisins and fry well.
- Transfer the mixture to the large kadai.
- Also add 2 tbsp sesame, 2 tbsp poppy seeds, ½ tsp ginger powder, ½ tsp cardamom powder, and prepared dry fruit powder.
- Mix well making sure everything is well combined.
- Once the mixture is slightly warm, add 1 cup of jaggery powder and mix well.
- Mix well making sure everything is well combined.
- Now prepare ladoo or shape of your choice.
- Finally, enjoy Atta Pinni Recipe for 2 to 3 months when stored in an airtight container.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.