Multigrain laddoo # Diwali Delights

Multigrain Ladoo, is a rich, sweet dessert. its dry so can be popped up anytime.

I make many types of laddoo...besan laddoo, gond ke laddoo, methi ke ladoo, suji ke laddoo and many more...

But this Atta Ka Ladoo which i call nutritious multi grain laddoo is favorite in my house and loved by all kids too!

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

Ingredients:

• 3 cup whole wheat flour (roti ka atta)
• 2 cup multigrain atta (you can make it purely with only mutligrain atta depending upon your taste)
• 1/2 kg or more desi ghee.
• 5-6 cups powdered sugar
• 1/3 cup roughly crushed almonds
• 1/3 cup roughly crushed cashews
• 1/3 cup roughly crushed walnuts
• 1/3 cup roughly crushed dry dates
• 1teaspoon cardamom powder
• 1 tsp nutmeg powder
• I also add badam pak from patanjali for add on taste

Method

• Roast atta with approx half of the ghee(1-1.5 cups) on low medium heat until lightly colored this should take about 15 minutes. 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....
• let atta cool off and in the mean time in small wok fry almonds, cashews, walnuts and roast for about 3 more minutes in little ghee say 1-2 tbsp. Important to keep stirring continuously, to roast evenly.
• Now once dry-fruits are cooled grind them in mixer pot. 

NOTE - i grind all dry-fruits as few people or kids dont 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 dryfruits and remining 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. 

• To make the ladoos, take about 2 tablespoons of atta mix into your palm. Gently press the mixture between your palms to form a smooth, round ball. Now put 1-2 kishmish in between each ladoo and shape them in a ball. 

• Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.