Atte Ke Laddoo

                                                                           

                                                                   

This is my mother in law's special recipe for Atte Ke Laddoo. Over the years I have watched her making them as I stood by to assist, if needed, in chopping the nuts or giving the laddoos final shape but I never ventured to make them all on my own till very recently. You would think I would be confident after watching the process innumerable times but no, I was as nervous as a newbie in the kitchen. Thankfully though they turned out perfect! I couldn't quite believe it and, I can't seem to stop making them now ...barely does a batch get over than I make another.

Although you can make these laddoos any time you feel like, winter is the best time to savour them. This winter make them for your family and guests and get their blessings and appreciation!

Ingredients: 

2 cups atta ( wheat flour)
2 tsp sooji ( semolina)
1 cup sugar
3/4 cup ghee ( clarified butter)
1/2 cup mixed nuts and raisins
1/2 tsp black pepper powder
1/2 tsp dry ginger powder

Method:   Take a heavy bottom pan and add the wheat flour. Stir over low heat for around ten to fifteen minutes till the flour emits a nice aroma and begins to change colour a little. Add about 3 tbsp ghee and continue to stir. Close flame when the flour is nicely roasted and the raw smell is completely gone.

                                                                           

Remove on to a plate and allow to cool slightly. Meanwhile, chop all the nuts and raisins and fry them in 1 tbsp ghee. Add to the roasted flour. Also add powdered sugar, black pepper powder and dry ginger powder. Heat the remaining ghee lightly and add.

                                                                               

Mix well and, using firm hands, shape into laddoos. This mixture will make about 30 laddoos.  Allow the laddoos to cool down completely for at least an hour  or two before storing in an airtight container.

Roast the flour on very low flame. If it gets even slightly burnt then the whole batch will spoil. You can vary sugar according to your taste. Add more if you like sweeter laddoos. You can add more ghee too if needed for binding. I used cashew nuts, almonds and raisins but you can use whichever nuts you prefer.