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Ladoos were not my cup a tea until once we were relocating from a place. I had no choice other than dumping my left over pantry. I really felt so miserable throwing away generous amount besan (chickpeaflour). That motivated me to try atta badam ladoo at home. Since my mother in law prepares it often and they are perfect so I never felt the urge of preparing it.
I managed to prepare some besan ladoos referring a book from Tarladalal. It turned out to be great for a beginner like me. At least it was palatable. Hence started my journey with ladoos. I still remember my cravings when I was expecting eldest one. I was really dying to eat any kind of ladoos. So my in-laws had packed 5 to 6 kg of ladoos for me. Now I am scared to even think that I eat those crazy amount of ladoos being always a fitness freak. So when my older one was born, he was whopping 9 pounds or 4.5 kilo. My family called him ladoo baby and he still has the penchant for ladoos. My mother in law feels more energetic when she has to make for her son and also for the grand son as well..
Once during Ganesh Puja I was running short of besan and it is sometimes difficult to get all the groceries here in Beijing. I tried making the ladoos using atta and making it more yummy by adding almond meal. Thanks to a small shop which has opened recently and is enough to cater the Indians out here. But I still carry loads of groceries when I travel back from India. I know it is a hassle but I cannot survive without any ingredients missing.
I felt these atta badam ladoo tastes much better than the besan ladoo anyway that’s a personal choice above all my son also loved it.
HOW TO MAKE ATTA BADAM LADOO
- 1 cup Atta
- ½ cup ghee (clarified butter)
- ¾ cup powdered sugar ( pure icing sugar)
- 1/3 cup almond meal
- 1 tsp ground cardamom powder
- chopped nuts to garnish (almond and pistachios)
Melt ghee in a heavy bottom pan and add atta to it. Lower the fire and keep stirring it for 15 to 20 minutes. This is the most important step in making ladoos. This requires patience and results are rewarding. Saute it till you get a nice aroma from the atta. Remove from fire and spread it on a plate. let it cool down. Add almond meal, ground cardamom, chopped nuts and sugar. Mix them and roll into small balls. Store them in an air tight containers.
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