Atta Besan Laddoo by Chef Shalaka | Diwali Special Recipe | Sanjeev Kapoor Khazana

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a healthier fat option while vegetable oil is more economical.

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener while brown sugar is a cost-effective alternative.

chopped nuts

🥗Healthier: seeds

💰Cheaper: dried fruits

Seeds provide a nut-free option and dried fruits can add sweetness.

Heat a pan and add 2 tbsp ghee.

Add 1/2 cup besan to the hot ghee.

Roast the besan on medium flame until it turns a nice golden brown color, stirring continuously.

Once roasted, remove the besan onto a plate to cool down completely.

In another pan, heat 2 tbsp ghee and add whole wheat flour (atta).

Roast the atta on medium flame until it turns brown, not golden, and remove onto a plate to cool down.

In the same pan, add ghee and then add semolina (raava).

Roast the semolina until it is light golden brown and remove onto a plate to cool down.

Once all roasted ingredients (besan, atta, and semolina) have cooled to room temperature, combine them in a bowl.

Add the roasted atta, besan, and semolina to the bowl.

Add pistachios, crushed cashews, crushed almonds, cardamom powder, and a pinch of nutmeg to the mixture.

Mix everything well, ensuring there are no lumps.

Add powdered sugar to the mixture and mix nicely until combined.

Shape the mixture into small round balls (laddoos) for easy consumption by kids.

Plate the laddoos and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens