Nutty atta laddoo
By Chetna Makan
Make this lovely Indian dessert with chapatti flour, cashews and walnuts. Decorate them with a little edible gold leaf to make them extra special, if you like
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Prep:5 mins
Cook:15 mins
Nutrition per serving
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kcal 243
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fat 17g
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saturates 6g
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carbs 17g
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sugars 0g
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fibre 1g
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protein 5g
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salt 0.01g
Ingredients
- 80g walnuts
- 80g cashews
- 150g chapatti flour
- 5 tbsp ghee
- 3 tbsp agave syrup
- 1 tsp ground cardamom
- 10 broken walnut pieces
- edible gold leaf (optional)
Method
Heat a small, dry frying pan over a medium-low heat and toast the walnuts and cashews for 5 mins until they turn golden. Tip into a blender or food processor and blitz to a paste – the nuts will start to release oil. Tip into a bowl.
In the same pan, toast the flour for 8-10 mins over a low heat until lightly golden and smelling toasted, stirring frequently to prevent it from burning. Add the ghee and mix well until the mixture looks crumbly. Scrape the mixture into the nut paste along with the agave syrup and cardamom. Leave to cool for a few minutes, then combine everything together well using your hands.
Working with one walnut-sized portion at a time, shape the piece into a ball in the palm of your hand to form a laddoo. Repeat with the remaining mixture until it’s all been used (you should get about 10). Decorate each laddoo with a piece of walnut while still warm and brush with a little edible gold leaf, if using. Will keep chilled for up to five days. Bring them to room temperature before eating.
