What nutritional advantage does whole wheat flour (atta) offer over sweets made solely with refined white flour in the context of Malida Laddu?

Atta retains more fiber and some B vitamins compared to refined white flour

When whole wheat flour, or 'atta,' is used as the base for Malida Laddu instead of refined white flour, there is an inherent advantage in the nutritional composition retained by the flour. Whole wheat flour naturally preserves more of its original components, including dietary fiber and certain B vitamins, which are often stripped away during the refining process that produces white flour. Although the primary caloric contribution still comes from the added ghee and sugar, utilizing atta provides a slight nutritional benefit in terms of minimally processed carbohydrates and micronutrients. This difference contributes to the overall nutritional nuances of the sweet when comparing traditional recipes based on different flour types.