Heat Pan and dry roast Melon seeds. Remove from heat and Keep aside.
Dry Roast dried Coconut till it changes its colour. Remove from heat and keep aside.
Heat 2 tbsp Ghee (clarified butter) in a Kadai or pan. Put in the Gond pieces into it and deep fry on medium heat. Till they puff and turn light. Remove from heat and keep aside.
Fry Almonds , Cashew, Fox nuts . Remove from heat and keep aside.
Coarsly crush the fried edible gum ( Gond ) .
Coarsly gring the fried nuts . Keep some melon seeds to be added afterwards
Mix all the grinded nuts and edible gum together and keep aside.
Now in a heavy bottomed pan, put whole wheat flour and the rest of the Ghee (Clarified Butter) .
Keep the pan on a low flame or sim and begin to roast the whole wheat flour. You have to stir often while roasting the flour so that there is even roasting and browning
Roast till the color changes and you get nutty aroma from the atta (whole wheat flour). About 7 to 10 minutes on a low flame. Timing will vary with the material, size and thickness of the pan
Do check the taste of the whole wheat flour and it should feel cooked. There should be no rawness in the taste
Switch off the flame. Keep the pan down and add the fried and grounded dryfruits.
Add cardamom Powder, Raisins and melon seeds. Mix Well
Add grounded Sugar. Mix Well.
Break the sugar lumps if any in the ladoo mixture. The ladoos mixture has to be mixed very well.
When the mixture is still hot and the heat is tolerable to you, take a heaped size portion of it and make medium sized atta ladoos from this whole mixture.
In case, you are not able to form ladoos, then add a few teaspoons more of the ghee. Mix well and then continue to shape the ladoos.
Atte Ke Laddu are ready to serve. Garnish it with finely cut pieces of Dry Fruit. Allow it to cool fully before storing in an airtight container.
