Magaja Ladoo is the Odia style Atta Ladoo . It’s part of the Temple Food which is offered at Puri Jagannath Temple in Odisha.Atta Ladoo Recipe is easy to follow.
Ladoo , the name brings sheer happiness . The varieties are many. Boondi Ladoo , Besan Ladoo , Mawa Ladoo and Atta Ladoo are a few to mention.
Atta Ladoo Recipe
Preparing Magaja Ladoo at home is not so difficult.But you can not be a multitasker while making this Ladoo.
You need to roast the flour at low temperature stirring it constantly. Else there is always a chance of burning the flour. It has to be slow roast which takes time.
Once the wheat flour changes its colour , you have to add the ghee and cook more . A2 milk cow ghee is what I would recommend to use . The purity of the Ghee matters a lot. It brings more flavour to the Atta Ladoo and a heavenly aroma.
Green cardamom and black pepper are the two spices used in making Atta Ladoo. You can skip black pepper if you like. If you are using , then use freshly grounded powder. A coarse texture of black pepper will work completely fine.
Can I add Dry Fruits to this Ladoo ?
You can add almonds to Atta Ladoo. Roast almonds in Ghee before adding. You can chop or make a coarse powder before adding to the cooked atta dough at the end . Add them just before you start shaping the ladoos. I don’t prefer cashew nuts in Odia Magaja Ladoo.
What kind of Atta can be used ?
Use whole wheat flour to make Magaja Ladoo. Do not use multi-grain atta . You can use freshly milled atta for better flavour. Do not replace the wheat flour with all purpose flour .
These Ladoos can be stored at room temperature in an airtight container for 2-3 weeks . Cool them properly at room temperature before you store . Do not refrigerate at all.