This Atta Dry Fruit Laddu | Whole wheat Flour Ladoo with step-by-step instructions with photos and a recipe video is a simple Laddu recipe that can be made anytime of the year. This Atta Laddu is different from the North Indian Pinni Laddu that is also made from whole wheat flour, as that contains Gond and other ingredients, which I’ve not used here. It is also different from the simple and classic Dry Fruit Laddu that I’ve already shared, as that does not contain whole wheat flour and can be eaten even during Vrat or Fast, while this Laddu contains Aata (Whole wheat Flour), so it is mainly for energy and a healthy alternative to normal Laddu. This Laddu is inspired by my Mother-in-Law, who makes it every year.
Also, check out my other Laddu Recipes such as Coconut Laddu, Til Laddu, Dates Nuts Laddu, Motichur Laddu, Besan Laddu, and Classic Dry Fruit Laddu.
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Atta Dry Fruit Laddu Ingredients
- 1.5 cup Desi Ghee
- 1 cup Cashews
- 1 cup Almonds
- 1 cup Dry Dates
- 1 cup Kishmish
- 1/2 cup Walnuts
- 2 tbsp Pistachios
- 1/4 cup Melon Seeds
- 1 cup Dessiccated Coconut
- 3 tbsp Poppy Seeds
- 4 cup Makhana
- 3 cup Wheat Flour
- 600 g Mishri
How To Make Whole Wheat Flour Laddu with Dry Fruits
1. To make Ladoo, we will take 2 tbsp Desi Ghee in a Kadai. Heat it, then add 1 cup of Cashews and roast them on a medium flame once the color changes to slightly golden brown. We will take them out in a separate bowl.
2. Add 1 more tbsp of Desi ghee in the Kadai. Now, take 1 cup of Almonds, and roast them as well. Once cracks start to appear on the almonds, we will remove them as well.
3. Now, add 1 cup of dry dates to the Kadai, remove the seeds, and roast them slightly for 30 seconds.
4. Add 1 tbsp of desi ghee, then 1 cup Kishmish. Roast it with dry dates for a few seconds. Remove them.
5. Add 1 tbsp Desi ghee to the Kadai, then add 1/2 cup of Walnuts and 2-3 tbsp of Pistachios. Roast them together for 30 seconds.
6. Now, add 1/4 cup of Melon seeds. Roast it with walnuts and Pistachios for a few seconds. It gives off a crackling sound when roasted. Take out everything.
7. Add 1 more tbsp of Desi ghee to the Kadai, then add 1 cup of Desiccated coconut. Roast on a low flame for a few seconds.
8. Add 3-4 tbsp of Poppy seeds to the Kadai and roast it as well together with the coconut.
9. Once the coconut changes color, we will take it out in a separate bowl.
10. Add 2 more tbsp of Desi ghee to the Kadai, and 4 cups of Makhana, and roast it until it becomes crisp. Take it out in a separate plate.
11. Add 3-4 tbsp of Desi Ghee in the Kadai, and add 3 cups of Whole Wheat Flour, and we will roast it on a low flame.
12. We need to roast the Flour on a low flame until it changes its color to light brown and releases a nice aroma. Take it out in a separate large plate or bowl.
13. Now, add the poppy seeds and coconut mixture to the Flour.
14. Next, add all the dry fruits and nuts except coconut into a grinding jar and grind them in pulse mode for a coarse texture, and do not grind them too fine.
15. Add the dry fruits & nuts mixture to the same mixture containing flour & coconut.
16. Next, grind the Makhana to a coarse texture and add to the bowl.
17. Now, take 600 g of Mishri and grind it into a powder form. Add to the bowl. You can also use normal sugar or Dhage wali Mishri.
18. Mix everything using your hands, and then add 1 cup of Desi Ghee. Mix again.
19. We will add Ghee until the mixture gets a binding consistency. Now, prepare the Ladoo by taking a handful of mixture in your hands, pressing and rolling to give it into a Laddu shape.
20. Prepare all the Laddu in the same manner.
Enjoy!
Recipe Card
Atta Dry Fruit Laddu | Wheat Flour Ladoo
Ingredients
- 1.5 cup Desi Ghee
- 1 cup Cashews
- 1 cup Almonds
- 1 cup Dry Dates
- 1 cup Kishmish
- 1/2 cup Walnuts
- 2 tbsp Pistachios
- 1/4 cup Melon Seeds
- 1 cup Dessiccated Coconut
- 3 tbsp Poppy Seeds
- 4 cup Makhana
- 3 cup Wheat Flour
- 600 g Mishri
Instructions
- To make Ladoo, we will take 2 tbsp Desi Ghee in a Kadai. Heat it, then add 1 cup of Cashews and roast them on a medium flame once the color changes to slightly golden brown. We will take them out in a separate bowl.
- Add 1 more tbsp of Desi ghee in the Kadai. Now, take 1 cup of Almonds, and roast them as well. Once cracks start to appear on the almonds, we will remove them as well.
- Now, add 1 cup of dry dates to the Kadai, remove the seeds, and roast them slightly for 30 seconds.
- Add 1 tbsp of desi ghee, then 1 cup Kishmish. Roast it with dry dates for a few seconds. Remove them.
- Add 1 tbsp Desi ghee to the Kadai, then add 1/2 cup of Walnuts and 2-3 tbsp of Pistachios. Roast them together for 30 seconds.
- Now, add 1/4 cup of Melon seeds. Roast it with walnuts and Pistachios for a few seconds. It gives off a crackling sound when roasted. Take out everything.
- Add 1 more tbsp of Desi ghee to the Kadai, then add 1 cup of Desiccated coconut. Roast on a low flame for a few seconds.
- Add 3-4 tbsp of Poppy seeds to the Kadai and roast it as well together with the coconut.
- Once the coconut changes color, we will take it out in a separate bowl.
- Add 2 more tbsp of Desi ghee to the Kadai, and 4 cups of Makhana, and roast it until it becomes crisp. Take it out in a separate plate.
- Add 3-4 tbsp of Desi Ghee in the Kadai, and add 3 cups of Whole Wheat Flour, and we will roast it on a low flame.
- We need to roast the Flour on a low flame until it changes its color to light brown and releases a nice aroma. Take it out in a separate large plate or bowl.
- Now, add the poppy seeds and coconut mixture to the Flour.
- Next, add all the dry fruits and nuts except coconut into a grinding jar and grind them in pulse mode for a coarse texture, and do not grind them too fine.
- Add the dry fruits & nuts mixture to the same mixture containing flour & coconut.
- Next, grind the Makhana to a coarse texture and add to the bowl.
- Now, take 600 g of Mishri and grind it into a powder form. Add to the bowl. You can also use normal sugar or Dhage wali Mishri.
- Mix everything using your hands, and then add 1 cup of Desi Ghee. Mix again.
- We will add Ghee until the mixture gets a binding consistency. Now, prepare the Ladoo by taking a handful of mixture in your hands, pressing and rolling to give it into a Laddu shape.
- Prepare all the Laddu in the same manner.
- Enjoy! Store in an airtight jar.
