Atte Ki Pinni Laddu

Ingredients:

• 2 cups whole wheat flour (atta)
• 1 cup desi ghee (clarified butter)
• 1 cup powdered jaggery or sugar
• 1/2 cup mixed nuts (almonds, cashews, pistachios), finely chopped
• 1/2 teaspoon cardamom powder
• Pinch of edible camphor (optional)
• Ghee for greasing hands

Calories (per serving):

Cooking Steps:

1. Roast Whole Wheat Flour:
   • In a heavy-bottomed pan, roast whole wheat flour in ghee over low-medium heat until it turns golden brown and releases a nutty aroma. Be attentive to avoid burning.
2. Prepare Jaggery Syrup:
   • In a separate pan, melt jaggery or sugar with a little water to form a syrup. Strain to remove impurities.
3. Combine Flour and Jaggery Syrup:
   • Slowly add the jaggery syrup to the roasted flour, continuously stirring to avoid lumps. Mix well until the mixture comes together.
4. Add Nuts and Spices:
   • Incorporate finely chopped nuts, cardamom powder, and edible camphor (if using). Continue stirring until the mixture thickens.
5. Shape into Laddus:
   • Allow the mixture to cool slightly. Grease your hands with ghee and shape the mixture into small, round laddus. The warmth of the mixture aids in shaping.
6. Set and Cool:
   • Place the Atte Ki Pinni Laddus on a tray or plate and let them cool completely. They will firm up as they cool.
7. Store:
   • Once cooled, store the laddus in an airtight container. They can be enjoyed for several days.
8. Serve:
   • Serve these wholesome Atte Ki Pinni Laddus during festivals or as a sweet treat, savoring the rich flavors of whole wheat and aromatic spices.