Recipe / food styling / photography by - Sunayana Gupta
Aate Ke Ladoo are sweet dumplings made from whole wheat flour or gehu ka aata and a popular dessert in the states of Punjab, Uttar Pradesh and Bihar. These ladoos are especially made during winters and are so rich, filling and delectable that no one can stop at just one. The recipe is age old and the fact that how the ladoos would turn out to be, depends on how keenly you have roasted the aata. One has to be patient while doing it….focus on roasting the aata on low flame and keep stirring it. Leave your skillet unattended over the flame for a moment and you will be left with a batch of burnt black aata of no use.
Aate ke ladoos have a long shelf life and stay fresh for more than a month if stored under right conditions as give in this recipe. Also see how to make Aate ka Halwa and Coconut Ladoos.
Serve aate ka ladoo as a dessert after the meals.
In breakfast, serve Punjabi masala parantha with mango pickle and aate ka ladoo. This makes a classic combination.
After dinner, serve aate ka ladoo with a glass of warm milk.
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Aate Ka Ladoo
Aate ke ladoo are sweet dumplings made from whole wheat flour or gehu ka aata and a popular dessert in the states of Punjab, Uttar Pradesh and Bihar. These atta ladoos are especially made during winters and are so rich, filling and delectable that no one can stop at just one.
Preparation Time : 10 minutes Cooking Time : 30 minutes
Category : Desserts Cuisine : Servings : 10 servings
Author : Sunayana Gupta
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Recipe Ingredients
Pack in air tight container. Stays fresh for more than a month.
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