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Atte Ke Laddoo
- Duration: 25 minutes
- Serves: 2 to 4 people
Spice Level: Zero
Remember to slow-roast the aata till it has turned pinkish in colour and has started to emanate a heady aroma. Be liberal with the ghee, and once cooked, wait for the mix to become lukewarm before starting to make the laddoos. It is helpful to remember that if the flour mixture turns cold, the ghee will begin to misbehave and the laddoos may not shape up well.
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Atte Ke Laddoo is one of the most well-known of the many laddoos of north India. It is delicious, very healthy, and rather easy to prepare. It is considered to be a full meal in itself and is often consumed in the mornings along with hot milk. New mothers, too, are often served these laddoos to help them regain their strength after child-birth.
- Wheat flour (aata) (4 cups)
- Sugar, powdered (2 cups)
- Ghee (1 cup)
- Green cardamom (hari elaichi) powder (1 tsp)
- Almond (badam), fried and powdered (2 tbsp)
- Cashew nuts (kaju), fried and powdered (1 tbsp )
- Chironji, lightly broken (1 tsp)
- Melt the ghee in a kadhai.
- Add in the aata and keep stirring it continuously over a low flame till it turns pink in colour.
- Allow it to cool down.
- Next, mix the sugar and all the other ingredients into the aata.
- Blend well and then shape the mix into laddoos of desired size, (preferably a little bigger than an average lemon).
- Let the laddoos cool completely before storing them in an air-tight container.