Atta Laddoo

Directions

In a kadhai warm some ghee so that you can fry all the gond. Once the ghee is warm enough fry the gond and keep it aside to let it cool.

In another bigger kadhai dry roast the atta, on low to medium heat 6-7 minutes. Add the almonds and keep roasting for about 3 more minutes. It is important to keep stirring continuously, to roast evenly and avoid burning of the atta as it will give a burnt and bitter taste to the laddoos.

Now warm the ghee and add the ghee to the atta and keep roasting, keep stirring continuously, atta will turn light brown and will start giving out a have sweet aroma of atta being roasted in ghee. This should be done on low flame for atleast 30 minutes. But make sure the goldenish brown colour of atta does not turn into blackish brown. The more you stir this on low flame the tastier will your laddoo be. Maximum roasting time 1 hour.

Turn off the heat and transfer the mix to another bowl. Wait until mix is lightly warm add the fried gond which will add the crunch to your laddoos.

Now add the sugar and mix well until sugar is incorporated nicely.

To make the ladoos, take about 2 tablespoons of atta mix into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos should be little smaller then golf ball, but you can adjust the as you prefer.

Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for upto a month.