Aata Mewa goond Ladoo, is a healthy and nutritious version of ladoo that is easy to make and you can store them for up to four weeks (when stored in an air tight container).
This Recipe I learnt from my bhua .
These Aata Mewa goond Ladoo can be easily prepared instantly without any previous preparation.
Though it is an easy recipe with very simple ingredients, its taste, texture and aroma is amazing. They include the goodness of Dry fruits and goond which provides immunity and nutrition to the body. These Aata Mewa goond Ladoo are also perfect for your kids .
My younger daughter’s favourite This time I made it for my brother, who is studying in pune ..
Whole Wheat Flour (Aata)- 2 cups
Clarified Butter (Ghee)- 1.5 cup + 2 tablespoon to saute almonds and kashew nut
Powdered Sugar (Boora)- 2 cup
Almonds (Badam)- 1/2 cup
keshew nut 1/2 cup
Raisins (Kishmish)- 1/2 cup (optional)
50 gms goond edible (powdered)
- Heat Clarified Butter (Ghee) in a heavy bottom pan and saute keshew and almonds in it till almonds are golden in color.
- Keep them aside and allow to cool down to room temperature and then grind into a coarse powder.
- In the same pan heat remaining Clarified Butter (Ghee) and add Whole Wheat Flour (Gehu Ka Aata) in it and mix well.
- Roast the Whole Wheat Flour (Gehu Ka Aata) over very low flame for 25 – 30 minutes stirring it continuously till it gets a nice golden brown color and you can sense a nice aroma of roasted flour coming out of the pan. (Remember after 20 minutes flour (aata) will have a tendency to get burn so be careful and don’t over roast it).
- Sprinkle powdered goond over roasting atta 1 tsp at a time when roasting is completed properly
- Saute the flour for next 2-3 minutes.
- Meanwhile grind the keshewnut (kaju) and almonds in a grinder.
- Add this kaju and Almonds powder to the Flour (Aata) and mix well.
- Add Raisins (Kishmish) and mix well.
- Switch off the heat and let the mixture come to room temperature, then add powdered sugar and mix very well. (You don’t add the powdered sugar when the mixture is hot otherwise heat will cause sugar to melt and caramelize and that will spoil the texture of laddoo).
- Grease your hands with a little Clarified Butter (Ghee) and start binding the ladoo.
- Do not cool down the flour completely, keep it a little warm, it will help in binding the Ladoo easily.
- Bind all the ladoo in the same way and keep them in a plate.
- When done keep ladoo in a plate with a little distance between each other, else they can stick to each other and may loose their shape.
- If you find it difficult to bind ladoo or you find your flour dry then you can add warm Clarified Butter (Ghee) in the flour and mix it well, increase the amount gradually till you attain the desired consistency to make ladoo.
Happy Cooking and Enjoy Eating…..!!!
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