Aata Laddoo For Winters

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Aata Laddoo for Winters. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Aata Laddoo for Winters is one of the most well liked of recent trending meals in the world. It's appreciated by millions daily. It is easy, it is fast, it tastes delicious. They're nice and they look wonderful. Aata Laddoo for Winters is something which I've loved my whole life.

Many things affect the quality of taste from Aata Laddoo for Winters, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aata Laddoo for Winters delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few components. You can have Aata Laddoo for Winters using 6 ingredients and 11 steps. Here is how you cook it.

Well, the consumption of certain ingredients is pretty restricted to seasonal changes. So is true with the almost-there winters in India! Nearly all of the ingredients used here are heat generating; so enjoy while the winters last. Psst: this goes for healthy snacking, so keep a "dabbadful" in your office drawer.

Ingredients and spices that need to be Take to make Aata Laddoo for Winters:

1. 1 cup Wheat flour - Aata
2. 1/2 cup Ghee
3. as per taste Gur - the dark brown one, in powdered form
4. Handful cashews and almonds
5. 1/2 tsp Cardamom powder
6. as required Gulkand / Paan filling (optional)

Steps to make to make Aata Laddoo for Winters

1. Not being very specific with the exact measurements of the ingredients, depending on your requirement, weigh them accordingly. Also, the size of the laddoos is a personal choice.
2. Preparations before the actual cooking: measure out your ingredients, as per your prerogative and keep everything handy. You will need a medium size kadhai, or cooking pan, a proper cooking handle or 'zhaara' with blunt handle, preferably wooden one, a pair of strong tongs and of course cooking gas. Keep everything handy. For best results, roast your cardamom pods for a bit, before grinding them in a mortar pestle and use fresh.
3. Heat a kadhai and roast the flour. Roast it very well, until not just your house is full of it's aroma, but it begins to turn slightly brownish. Don't wait until all of it is brown though, unless you wish for a colorful laddoo. Keep stirring the flour at regular intervals to avoid overcooking. Immediately, add ghee to it and stir well, until it melts and dissolves well with the flour and it looks like one single ingredient. You should have a strong aroma in your neighborhood by now. Congrats!
4. Quantity of ghee is again, your choice. Add the gur at this point and again, stir well. You may add gur, soon after you see the ghee melting and starting to dissolve. Mix the three really well. Here, you may add the elaichi powder. Well, your city now knows what you are cooking. Have some security guards on standby.
5. For the nuts: roast your almonds first; you will hear a cracking sound - moisture leaving the nuts. Wait for them to turn darker and darker. Add the cashews a little later, they require lesser cooking than almonds. Cashews will lose their white - that's okay. Crush the roasted nuts before they cool down, with a steel scraper or a sharp knife, into coarse pieces.
6. Add the chopped nuts into your flour and mix really well. Oops. I forgot. Begin the cooking on a full gas, then as the flour turns brown, you may switch between simmer and full gas. For roasting the nuts, preferably have full gas, if you are continuously stirring. Else, repeat as the above. Same for elaichi roasting - I do it on a clean, dry tawa, or microwave (1.5-2 mins, until just before you hear a pop; means the pod is about to burst open).
7. Nuts' roasting is very patience testing thing, so gulp down some protein shake, do some pushups, or bench press before you roast 'em black-and-blue (Ugh!). Finally, when you are satisfied with your cooking, when the ghee is completely dissolved and so are the nuts, et al, turn off the gas and allow the internal to finish the cooking.
8. Try making the laddoos when the mixture is warm or hot to a tolerable temperature. This will ensure a good binding. I made small and medium-sized balls, depending on the intensity of my hunger and capacity of my box/boxes. Store in airtight container (no, not in fridge - thandi mein thanda laddoo...?)
9. Ya, lick the ghee off your fingers now.
10. Arey! What about the paan masala? Well, add that after turning off the gas, and mix well, probably just before you are about to ball them. This step is preferably done by hands, then your ladle. How many did you manage to gather outside your door? Be prepared for some giveaways!
11. Let me know how it was! Mine were delicious and I already received orders just after sampling out to a few friends! Good luck, bon appetite.

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So that is going to wrap this up for this exceptional food Recipe of Award-winning Aata Laddoo for Winters. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!