If I jog my memory to our eating habits during the childhood days, one food item which instantly comes to mind is Atta Ladoo . They were (and are still) prepared on myriad occasions; be it festivals, child-birth, or house-warming parties. For my mother it was a ritual to make at least 2-3 kgs. of Atta ladoo (Wheat ladoo) as the winter approaches. We kids would just dig our hands into the steel container and take out the “goody” whenever we felt the hunger pangs.
That was time when we binged on our Indian sweets, unlike our kids who now crave for doughnuts, pastries, cakes, muffins etc.
This Diwali though, I thought to bring back my childhood memories and decided to make Atta ladoo at home. The only problem is my daughter doesn’t like dry fruits and I like my ladoos flavored with crushed almonds. So that neither of us has to compromise on taste and texture, I put finely grounded almonds to mask its presence. And to make my ladoo more nutritious, I added Muskmelon seeds too in the recipe.
First let me mention health benefits of the ingredients used in the recipe, especially for kids.
- Wheat: Kids can get lots of energy from the Carbohydrates in wheat. Vitamins in wheat help in growth of kid’s mind and body. And the fibre in wheat acts as natural laxative, thus keeping the gut health healthy.
- Ghee/clarified butter: Ghee helps in digestion and improves immunity too. It is a rich source of Vitamin A, D E and K; all vitamins which help in promoting brain and bone health.
- Almonds: They are excellent source of Vitamin E, which is required for maintaining good skin, thereby curing many skin related problems. They are also filling as they have good protein content in them. And almonds are quite effective in promoting good brain health.
- Muskmelon seeds: They are good source of nutrients like Vitamins, Proteins. Since muskmelon seeds helps in getting rid of Intestinal worms, giving them to your kids in some form or other is a good idea.
Here’s my recipe for healthy Atta ladoo.
- 1 cup or 120 grams whole wheat flour (atta)
- ½ cup ghee, clarified butter.
- 1 cup powdered sugar.
- 1/3 cup almonds
- 2-3 tablespoon muskmelon seeds
- A pinch of cardamom powder
- Dry roast almonds and muskmelon seeds in a pan (kadai) for 2-3 minutes. Keep aside to let them cool. Once cool, put the seeds and almond in the mixer grinder and grind to fine powder.
2. Place another wok on the flame and add Ghee in it. When the ghee melts add wheat flour slowly, stirring continuously on low-medium flame. After 5-7 minutes you will notice that the color of the mixture changes slightly and a nutty aroma of flour wafts through the air.
3. After a while, say another 3-4 minutes, the color will change to golden brown. Keep stirring though to prevent the mixture from browning from bottom.
4. Then add the powder of muskmelon seeds and almonds to it and stir again for another five minutes on low to medium heat. At this stage you can add a pinch of cardamom powder too.
5.Turn off heat and let it cool a bit. Then add powdered sugar. (Don’t add sugar in the hot mixture, otherwise the sugar will melt and make mixture runny)
6. Mix the sugar very well in the mixture using your hands.
7. To make the ladoos, take about 2 tablespoons of atta mix into your palm and form smooth, round balls.
8. Once you are done giving them shape, store in an air tight container. These remain good for a month in pleasant weather.