Multigrain Ladoo


Laddoo is a sweet, round, ball shaped pop up sweet dish. This Atta ladoo which I call nutritious multi grain laddoo is favorite in my house and loved by kids!


  • 3 cup wheat flour which is used for making rotis.
  • 2 cup multigrain atta (you can make it purely with only mutligrain atta depending upon your taste)
  • 1/2 kg or more desi ghee
  • 1/2 cup crushed almonds/ badam
  • 1/2 cup crushed cashews/ kaju
  • 1/2 cup crushed walnuts/ akhrot
  • 1/2 cup crushed dry dates, sometimes the kharik powder is also available so one can use that too.
  • 1 tsp cardamom/ elaichi powder
  • 1 tsp nutmeg/ jaifal powder
  • I also add badam pak from patanjali for add on taste
  • 3-4 cups powdered sugar approx the same qty as of atta

This makes approx 50 laddoos so one can reduce or increase as per requirement.

  • Roast atta with approx half of the ghee(1-1.5 cups) on medium heat about 15 minute or else you can microwave it on 60% power for 10 minutes but with breaks of 5 min then remove and mix, then again 2-3 minutes again remove and mix. It will turn light brown color.
  • Keep it aside and let the atta cool and in the mean time in small wok fry crushed almonds, cashews, walnuts all separately in shifts as all have different heating temperatures.
  • Now once dry-fruits are cooled grind them in mixer pot.

NOTE – I grind all dry-fruits as few people or kids don’t like the big pieces coming in mouth and they end up throwing but if you like pieces then let them be coarsely grounded only and no grinding.

  • Now Add atta mixture and grounded sugar and dry-fruits and remaining ghee along with cardamom, nutmeg, date powder…..on a big clean sheet or big plate or big bowl where in you can mix all the things properly.
  • One can also move the all added ingredients just once in mixer pot as this way everything gets mixed up well and becomes uniform.
  • Take a little amount say approx a palmful and press the mixture in order to make round shaped balls. I ensure to put 1-2 kishmish in between each ladoo and shape them in a ball, this ensures there is a kishmish in each laddoo.
  • Let ladoos cool to room temperature before transferring and storing in a airtight container. The ladoos stay fresh and fine for 2 to 3 weeks without any damage.

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