Atta Ladoo recipe with dry fruits | Recipe Aate ke laddu with Jaggery | Suji Aate ke laddu | Whole wheat flour laddu

Atta ladoo recipe with dry fruits | Recipe Aate ke laddu with Jaggery | Suji Aate ke laddu | Whole wheat flour laddu Wheat flour or Gehun ka aata as it’s called in Hindi is a very common ingredient in Indian kitchen.Its such an ingredient or can be called as an essential food which is consumed on a daily basis ,and thus is an important food necessity.

Besides this Atta is also a versatile ingredient.Not only daily chapatis or Roti is made from it but we can also prepare easy-to-make quick sweets out of it which can also be far more healthy than what we bring from the outside sweet shops.From wheat flour we can make Halwa,Burfi, and even Ladoo.

On this page we will be learning how to make Gehun ke ladoo or to say Aate ke ladoo, we all know Gehun is a seed form of ground. Wheat which is Aata.Wheat flour has also been extensively used to make traditional sweets like Thekua from Bihar, Pinni from Punjab, and Roth from Kashmir.

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Wheat flour Ladoo are being made from ages same as the Besan Burfi, these two sweets can be called as a comfort sweet of every Indian house. A sweet snack for the evening which is loved not only by children but also elders. Atta Ladoo can be made using both Jaggery and Sugar. Besides this Atta ladu recipe, you might also like Til bariyal ladoo, Sooji ladoo, Besan ladoo

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Video recipe of Dry fruit Atta Ladoo With Jaggery

Step by step Dry fruit Atta Ladoo With Jaggery

Atta Ladoo recipe with dry fruits | Recipe Aate ke laddu with Jaggery | Suji Aate ke laddu | Whole wheat flour laddu

Make whole wheat grain atta ladoo for any festive occassio using jaggeryn

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine Indian

Servings 12

Calories 51 kcal

Ingredients

  

• 1/2 cup Semolina / Suji1+1/2 cup Wheat flour / Ata
• 1 cup Clarified butter / Desi ghee
• 3/4 cup Jaggery / Gud
• 1 tsp green Cardamom seeds / Hari elaechi
• 1/2 tsp green Cardamom powder / Hari elaechi
• Some chopped dry fruits / Sukhe mewa

Instructions

 

• Roast Semolina on low to medium stirring contineously for about a minute.
• Then add Wheat flour to it.
• Roast both of these stirring continuously on low-meat till aromatic and slight change in colour.It will take about 10 minutes.
• Now add clarified butter / Ghee and continue roasting for just 3-4 minutes more.
• Before switch off the stove add and mix crushed green Cardamom seeds.
• Add and mix some chopped dry fruits and green Cardamom powder in this mix.
• Let the mix get from hot to warm and then add Jaggery powder to the mix.
• When the mix turns from hot to warm start making the Ladoo’s applying little Ghee over your palm.
• Enjoy and can be stored for about a month in fridge.

1. Add half a cup of Semolina to a thick bottom Pan or Kadai.

2. Roast for about a minute.

3. Add one and a half cups of whole wheat flour.

4. Continue roasting on low-medium for about 7 to 10 minutes till aromatic and you will see a change in color.

5. Now add one cup of melted clarified butter.

6. We will continue roasting it for another 3 to 5 minutes over low to medium heat.

7. Now put off the stove but before that add and mix one teaspoon crushed green Cardamom seeds.

8. Take out and spread the mix in a plate,

9. Add chopped dry fruit mix, half teaspoon green Cardamom powder and three fourth cup Jaggery powder..

10. Well mix.

11. Make Ladoo when still warm applying little Ghee on your palm.

12. Serve Eat Store and Enjoy !!!

Note

• If the Ladoo mix gets cold, you can again warm it to make Ladoo’s.
• You can keep Ladoo’s stored in a cool place for about a month.

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Ukadiche Modak Sweet Steamed Rice Dumpling | Modak Banane Ka Tarika

Ukadiche Modak is a traditional Maharashtra sweet recipe specially made and offered to Shri Ganesha during the festival of Ganesh Chaturthi as Bhog and then eaten as a prasad. Modak is a Stuffed pleated Laddu ball made using Rice flour and is considered to be the favourite of lord Ganesha. Let’s learn how to make it. Watching the video you can also learn how to easily make designed pleats.

What is Modak

Modak is a steamed dumpling and it is considered to be one of the favourite sweets of Lord Sri Ganesha. So this is why the modak is offered to him as a Bhog, especially on the first day of the Ganesh Chaturthi festival. Line change

How Many Types Of Modak

Modak is made of two types one is the steamed modak which is called Ukadiche Modak and the other one is the fried Modak called Talniche Modak Mostly Ingredients for the filling of both types of model are the same which is a mix of coconut jaggery and some dry fruits. The outer cover of the modak is made from rice flour.

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How to make Modak

Ukadiche Modak is a Maharashtrian sweet recipe and those who are not accustomed to the making of modak from the very beginning for those it can be a bit challenging to shape this Modak because of its pleated design. But not to worry these days in the market we have got various modak moulds which can make your job easy. Besides this, you can also easily make these modaks even without using a mould. Follow the recipe and you will get to know it soon.

Video recipe of Ukadiche Modak

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And if you are still not comfortable making the modak you can shape it out as Karanji or Gujiya.

F.A.Q

What does Ukadiche mean?

Ukadiche means steamed and Ukadiche means steamed rice dough.

What is South Indian Modak called?

There is a South Indian version of Modak known as Kozhukatta.

How to prevent Modak from getting cracked?

It’s very important to follow the exact proportion of water to the rice flour to get a perfect dough for the Modak which will not be too dry. Keep the other portion of the dough covered while you are preparing one of the Modak to avoid drying the door which can eventually crack the modak while it’s getting steamed.

What if the dough gets dry ?

If the Dough gets dry wet your hand and then shape it , do not add any more water than the given measurement.

What if the Jaggery filling gets hard?

If the Jaggery filling gets hard heat it again and if required sprinkle some water.

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Recipe card of Ukadiche Modak

Ukadiche Modak Sweet Steamed Rice Dumpling | Modak Banane Ka Tarika

Steamed rice flour dumpling dilled with jaggeryt coconut

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 day d 1 hour hr

Course Dessert

Cuisine Indian, Maharashtrian

Servings 12

Calories 126 kcal

Ingredients

  

DOUGH

• 1 cup Rice flour / Chawal ka aata
• 3/4 cup Water / Pani
• 1/4 cup Milk / Doodh
• 1/4 tsp Salt / Namak
• 2 tsp Butter / Ghee

FILLING

• 1 cup Jaggery / Gud
• 2 cup Grated coconut / Nariyal
• 1/4 cup chopped Almonds & Cashew / Badam aur Kaju
• 1/2 tsp green Cardamom powder / Hari Elaechi
• 1/2 tsp Nutmeg powder / Jaiphal
• 1/4 tsp Salt / Namak
• 1 tsp Butter / Ghee

GARNISH

• Few Saffron threads / Kesar
• Little Ghee

Instructions

 

• In a Kadai or Pan add Ghee, Coconut, Almonds And Cashews.
• Roast over low heat stirring occasionally till aromatic and slightly change in colour, it will take about 2-3 minutes.
• Now drop in Jaggery, Salt,Nutmeg powder and Cardamom powder.
• Cook over low stirring regularly till Jaggery melts and everything gets mixed properly, comes together.
• Switch off and make small portions or Laddu of the filling when still warm.
• For the dough In a vessel add Water, Milk, Salt and Ghee all together. Let this mixture come to a boil.
• Now put heat to low and add the Rice flour. Mix and immediately put off the stove .
• Cover and let it rest for about 10 minutes
• Now when still warm knead a soft dough by pressing and punching it for  8-10 minutes. Sprinkle little water if it feels dry.
• Again keep the dough covered for 10 minutes. Divide dough into small lemon size portions/balls. Keep them covered for a while till we set up our steamer and grease a perforated tray.
• Spread the small dough ball into a small roti with a thin edge, keeping the made roti over one palm place the filling ball over it, taking the edges to make pleats and then close it pulling slightly upwards while rotating it beneath with another hand to make a small slender pointer.A perfect Modak is ready to be steamed.
• Keep the Modak over the perforated tray and place the tray over the boiling Water.
• Steam for 10-12 minutes till the cover turns glossy.
• Drop some Ghee soaked Saffron over the made Modak.
• Enjoy them warm after offering to Lord Ganesha.

Note

• If the dough is not enough kneaded there might be cracks while making the Modak cover.
• While working on one dough ball keep the rest covered to avoid drying.
• Don’t make the roti too thick or too thin.
• You can steam Modak in a Rice cooker, Steamer or over the stove by boiling some Water in a vessel.
• You can even make designs on Modak without pleats by using a toothpick or a blunt butter knife.

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