These Atta Sooji Ladoos are a simple, healthy, and wholesome sweet treat perfect for winters and festive seasons. Made with whole wheat flour (atta), semolina (suji), gond (edible gum), almonds, and a touch of milk powder, these ladoos are slow-roasted in ghee until golden and aromatic. The result? Rich, ladoos that are naturally nourishing and deeply comforting.
While atta ladoos are traditionally made with just whole wheat or besan, this version includes suji and milk powder...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat ghee in a heavy-bottomed pan over medium heat. Add the gond and fry, stirring continuously, until it puffs up and becomes crunchy. Remove and set aside.
In the same pan, lightly roast the almonds for 1–2 minutes until fragrant. Set aside to cool.
Once cooled, coarsely grind the puffed gond and roasted almonds together. Set aside.
In the same pan, add the whole wheat flour (atta) and semolina (sooji). Roast on low heat, stirring continuously for 25–30 minutes, until the mixture turns golden brown and emits a rich, nutty aroma. This slow roasting is key to the flavor.
Add the ground gond-almond mixture to the roasted flours, along with 2 more tablespoons of ghee. Mix thoroughly for 3–4 minutes so the flavors blend well.
Turn off the heat. While the mixture is still warm, stir in the milk powder and powdered sugar until everything is evenly combined.
Let the mixture cool just enough to handle. While still warm, take lemon-sized portions and shape them into round ladoos (pinnis). Place them on a plate and allow them to cool completely and firm up.
Once cooled, transfer the ladoos to an airtight glass container. They stay fresh for 2-3 weeks. Enjoy them with a hot cup of tea or as a nourishing energy bite during the day.
Adding milk powder gives the ladoos a creamier texture and richer taste. You can skip it if you prefer a simpler version.
Always roast the flours on low heat to avoid burning and to bring out the deep, nutty flavor.
The sugar quantity is flexible—feel free to adjust it to your liking.
Add pistachios, cashews, or raisins for added richness and texture.
These ladoos keep well in an airtight container at room temperature for up to 2-3 weeks.
With gond and ghee as key ingredients, these ladoos are especially comforting and nourishing during the winter months.
Can I skip the milk powder?
Yes, you can skip the milk powder if you prefer a simpler version. It adds creaminess but is not essential.
How long do these ladoos last?
These ladoos stay fresh for up to 2-3 weeks when stored in an airtight container at room temperature.
Can I use other nuts?
Yes, you can use pistachios, cashews, or even raisins for added richness and texture.
Why is slow roasting important?
Slow roasting ensures the flours develop a deep, nutty flavor and prevents burning.
Are these ladoos suitable for winter?
Yes, with gond and ghee as key ingredients, these ladoos are especially comforting and nourishing during the winter months.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨
