//]]> Recipe of Ultimate Aata Laddoo for Winters | Make Your Favorite Restaurant Dishes At Home!

21/02/2021 23:14

Recipe of Ultimate Aata Laddoo for Winters

by Joel Owen

Aata Laddoo for Winters
Aata Laddoo for Winters

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, aata laddoo for winters. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Aata Laddoo for Winters is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Aata Laddoo for Winters is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have aata laddoo for winters using 6 ingredients and 11 steps. Here is how you cook it.

 

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The ingredients needed to make Aata Laddoo for Winters:
  1. Get 1 cup Wheat flour - Aata
  2. Get 1/2 cup Ghee
  3. Prepare as per taste Gur - the dark brown one, in powdered form
  4. Take Handful cashews and almonds
  5. Prepare 1/2 tsp Cardamom powder
  6. Prepare as required Gulkand / Paan filling (optional)


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Instructions 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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