Wheat flour rava ladoo

ATTA RAVA LADOO / WHEAT FLOUR SEMOLINA LADOO

RECIPE COURTESY – HEENA MOTWANI

MADE BY IDSHA LAHORI 

Atta Ladoo is made from whole wheat flour and needs very less ingredients which are mostly available at home. It can be had as a snack any time of the day.

It is good for kids and can be given as an after school snack or can be packed in their snack box.

It is easy to make and tastes very delicious.

INGREDIENTS

• Wheat Flour – 2 cup
• Fine Rava [ chiroti rava ] – 1 cup
• Chopped jaggery – 1 ¼ cup
• Sugar – ¼ cup
• Ghee – 1 cup
• Edible gum / gond – ¼ cup
• Cashews /Badams /pista thinly sliced or chopped – ¼ cup
• Cardamom powder – 1 tsp

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=_rvlcICdKdU

METHOD

Take sugar in a dry grinder or a small blender.

Grind to a coarse powder [ not very fine ] and keep aside.

Heat ghee in a pan and deep fry the gond till it puffs up fully and becomes crisp .

Remove and keep aside .

Keep on  low flame or sim , add the wheat flour and begin to fry .

You have to stir continuously while roasting the flour so that there is even roasting and browning.

Roast it for 10 to 12 mins till it is half done .

Once it is done 50 % , add the rava and mix well .

Keep on stirring and roasting this mixture again for 8 to 10 minutes .

Roast till the color changes and you get nutty aroma from the mixture .

**It takes about 7 to 10 minutes on a low flame. Timing will vary depending on the quality of ingredients , size and thickness of the pan.

*Do check the taste of the whole wheat flour and it should feel cooked. There should be no rawness in the taste.

Switch off the flame and continue to stir ,so that the mixture doesn’t burn at the bottom .

Keep aside for 2 or 3 mins .

Add the powdered sugar + jaggery + gond + dry fruits + cardamom pwdr and mix well .

All the ingredients should get blended well .

The jaggery will start melting because of the heat of the flour .

When the mixture is still hot and the heat is tolerable to you, take a portion and start rolling into ladoos .

*In case, you are not able to form ladoos, then add a few teaspoons more of the ghee. Mix well and then continue to shape the atta ladoos.

You can shape the ladoos with hand or mould .

Once done, store them in an air-tight box or jar.

NOTES

1. You can grind the  nuts instead of  chopping . As some are  not comfortable biting the nuts in between.
2. Cardamom flavour is must in this recipe so don’t skip it.
3. Keeps well in room temperature for more than a weeks time.
4. Shelf life of  Ladoo made from jaggery is less as compare to when its made from sugar.

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