As the winter chill sets in, there's nothing quite like the warmth and comfort of indulging in homemade treats that not only satisfy your sweet tooth but also contribute to your overall well-being. In the realm of winter wellness, Gond Ke Laddu stands out as a delicious and nutritious option to keep you healthy and energized during the colder months.
Gond, also known as edible gum, is a natural resin obtained from the sap of certain trees. When combined with an array of wholesome ingredients, it transforms into delightful laddus that not only tantalize your taste buds but also offer a myriad of health benefits. This traditional recipe has been cherished for generations, celebrated not just for its incredible flavor but also for its ability to provide warmth to the body and boost immunity.
Join us on a culinary journey as we explore the secrets behind crafting the perfect Gond Ke Laddu, a winter delicacy that not only satisfies your sweet cravings but also helps you stay healthy and hearty throughout the season. Let's dive into the kitchen and discover the art of creating these delectable spheres of goodness, ensuring that your winter days are filled with both joy and well-being.
Ingredients2 cups Whole Wheat Flour
1 cup Ghee Plus some more if required
1 cup Makhana Cut into small pieces
2 tbsp Melon Seeds
2 tbsp Chironji
2 tbsp Poppy Seeds
1/2 cup Dry Coconut Thinly Sliced
1/2 cup Almonds Sliced
1/4 cup Cashew Nuts Sliced
100 g Gond
2 tsp Ginger Powder
1 cup Powdered sugar or Boora
Method- Heat 1 tbsp ghee in a karahi.
- Roast makhana until slightly browned.
- Take out on a plate.
- Take 1 tsp ghee in the karahi and fry melon seeds, chironji and poppy seeds until browned.
- Drain out in the plate.
- Take 1 tbsp ghee in the same karahi and roast the coconut until browned.
- Drain out in the plate.
- Take 1 tsp ghee in the karahi and fry almonds and cashew nuts until browned.
- Drain out in the plate.
- Take 2 tbsp ghee in the karahi and fry the gond until browned.
- Take out in a mortar and crush with a pestle to make a coarse powder.
- Transfer the powder in the plate.
- Add 2 tbsp ghee in the karahi and add whole wheat flour and roast on medium heat until nicely browned.
- Keep mixing throughout.
- Add ginger powder, remaining ghee and the ingredients in the plate in the flour.
- Mix well.
- Add powdered sugar and mix well.
- Make ladoos from the mixture while the mixture is still warm.
- Add more melted hot ghee to this mixture if it’s not binding.
- Store in an airtight container for upto a month.