Ganesh Chaturthi always inspires me to get ‘creative’ with a new ladoo recipe as there is nothing like a delicious homemade ladoo to please Ganpati on his birthday. This year I followed Shibani’s recipe from Pearls of East and came to the inevitable conclusion that these whole wheat almond [atta badam] ladoos are way better than the traditional besan ones. The steps are so basic that it is just not possible to go wrong here, plus you will be spared the headache of facing a messy kitchen afterwards. Do not skimp on the ghee even if you initially feel that it is way too much; the roasted flour will gradually absorb all the fat, resulting in an incredibly pleasant melt-in-the-mouth feeling – to be enjoyed by all except those watching their waistlines and sugar/cholesterol levels!

ATTA BADAM LADOO

1 cup atta/ whole wheat flour

1/2 cup ghee/ clarified butter

3/4 cup powdered sugar

1/3 cup fine almond meal

1 teaspoon ground cardamom

1 tablespoon chopped almonds

1 tablespoon chopped pistachios

Chopped nuts, to garnish

Method:

  • Melt ghee in a heavy bottom pan and add atta to it. Lower heat and keep stirring for 15 to 20 minutes.

  • This is the most important step in making the ladoos. This requires patience and results are rewarding.

  • Sauté it until you get a nice aroma from the atta. Remove from fire and spread it on a plate. Let it cool.

  • Add almond meal, ground cardamom, chopped almonds, pistachios and powdered sugar and mix well.

  • Roll the mixture into small ping pong sized balls. Store them in an air tight containers. Makes 12 pieces.

Ganpati Bappa Morya!