Gond ke laddu are conventional North Indian winter Ladoos made utilizing edible gum (gond), wheat flour, jaggery, ghee and nuts. These healthful ladoos are recognized for producing heat, boosting power and enhance immunity, making them excellent for winter and chilly climate.
These are ready particularly throughout winter to maintain our physique heat and likewise given to lactating mothers for nourishing advantages.
This is a loaded model of my different recipe on this website, and likewise try my til gud gajak recipe which can be a winter particular candy.
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Gond ke Laddu Ingredients
Here are the issues I used to make gondh laddu.
- Gond – Gond is an edible gum from Acacia plant. It is often known as – gondh, gaund, Dink.
It has no taste or style, however excessive dietary worth. So it’s broadly consumed.
Benefits of gond:
- Widely consumed in winter because it generates warmth to struggle winter chills and protects from chilly, congestion.
- Improves bone power.
- Perfect for lactating mothers.
- Gives immediate power as they’re excessive in energy, for that cause excellent for folks recovering from sickness.
- Have prebiotic property.
However these gond ke laddu have to be consumed carefully as they’re wealthy in energy.
- Wheat flour – I used retailer purchased atta we use for making roti. You can use entire flour too.
- Jaggery – Mine is natural pure ones in tub. It had no impurities. Also very moist, free. So it helped simply mix within the ladoo when the combination is sizzling. Make positive to grate yours is uniformly.
- Ghee – Homemade is advocate (Clarified butter).
- Dry coconut – I used desiccated ones since I had no inventory. It seems to be like grated and huge flakes and obtainable in Indian groceries.
- Almonds
- Cashews
- Raisin – Though I used sultanas, advocate utilizing golden raisin.
- Nutmeg
- Cardamom – Powdered few cardamom with white sugar to make use of on this recipe.
- Dry ginger – Not solely provides taste, but in addition helps with digestion (additionally cardamom serves the identical function)
See recipe card for portions. Before starting, collect all of the substances prepared.
Step by step pictures
1. Roast coconut firstly in a pan till golden and aromatic. Remove in a plate.
2. After that, add ghee to the pan and wait till it will get sizzling.
3. Add almond first in low warmth. I added as such, however advocate to cut into two. Once golden, take away in a plate.
4. Next, add cashews and stir till golden and put aside.
5. Now add raisin and prepare dinner till it bloats. Drain and put aside.
6. After that add ½ the gond and prepare dinner in low flame. Keep stirring to make sure it will get puffed effectively type inside.Keep stirring to make sure it will get puffed effectively from inside. Otherwise inside will not be roasted. A broad pan works greatest for this.
7. Drain and repeat with the remaining gond. Lastly, add wheat flour and roast in medium flame. Keep mixing.
8. Take time to fry patiently because it ought to get fried effectively evenly. While cooking, you will notice the atta turning reddish. Time to watch out, in any other case it could possibly get burnt. Continue till the combination is fried evenly and wafts good aroma. Note the feel distinction.
9. Transfer to a mixing bowl. Add grated jaggery to it on high within the warmth itself.
10. Quickly powder coarsely the roasted nuts and add to the combination.
11. I gave gond two pulses in mixie itself as I needed finer texture. Don’t grind too lengthy.
Shaping
12. Add to the blending bowl alongside. Then in goes all the opposite issues for laddu – coconut, cardamom powder, ginger powder and nutmeg.
13. Mix completely with arms to make sure every part mix evenly.
14. Shape gond ke laddu and organize in a plate. You may even stud almond on high for trying fairly.
Gond ke laddu is prepared. Consume within the morning and prohibit only one per day as they’re calorie loaded.
Variations
The recipe has lots of variations and might range throughout area in addition to family.
- Nuts – According to availability, you may add melon seeds, walnuts, poppy seeds, dried dates, puffed lotus seeds (Phool Makhana).
- Jaggery – You can use White sugar powder as substitute. I noticed one other model the place they make syrup for laddu holding form.
- Gluten free – Skip atta and use dates for binding.
- Less ghee – Dry roast the substances, scale back amoutn within the recipe to half. Use just for frying gond, raisins and the identical sizzling ghee for binding. You may also embrace dates for holding collectively.
- You can use chopped Nuts and crushed gond. I selected to grind coarsely in line with my household choice.
Storage
Gond ke laddu retains good simply for 15 to twenty days. Make positive to deal with with clear arms and don’t use contemporary coconut within the recipe.
If refrigerated, may be good for a month plus extra.
Top tip
- I used a jaggery that’s moist. So it helped binding simply. If yours shouldn’t be moist, no want to fret. In the warmth it can soften.
- While roasting atta, the precise stage is, it will get gooey texture. Initially it might look separate however on the finish it can attain this consistency.
- If in any respect you’ve gotten difficulties whereas shaping, add a tablespoon of sizzling ghee that can assist binding. But on this recipe, it was actually quite a bit.
Recipe card
Gond ke Laddu Recipe
Gond ke laddu is a well-liked winter delicacy throughout north India with Ingredients like wheat flour, edible gum (gum arabic) and Jaggery as important substances.
Ingredients
- 1 cup Wheat flour
- 1 cup Jaggery powdered
- ½ cup Ghee
- â…“ cup Gond Edible gum
- 2 tablespoon Dry coconut
- ¼ cup Almonds
- ¼ cup Cashews
- ¼ cup Raisin
- ¼ teaspoon Nutmeg
- ½ teaspoon Cardamom powder
- 1 teaspoon Dry ginger powder
Prevent your display from going darkish
Instructions
-
Roast coconut firstly in a pan till golden and aromatic. Remove in a plate.
-
After that, add ghee to the pan and wait till it will get sizzling.
-
Roast almond first in low warmth. I added as such, however advocate to cut into two and fry. Once golden, take away in a plate.
-
Next, add cashews and fry till golden and put aside.
-
Now add raisin and prepare dinner till it bloats. Drain from ghee.
-
After that add ½ the gond and roast in low flame. Keep stirring to make sure it will get puffed effectively type inside. Otherwise inside will not be roasted. Drain from ghee. Repeat with the remaining gond.
-
Lastly, add atta (wheat flour) and roast in medium flame. Keep stirring.
-
Take time to fry patiently because it ought to get fried effectively evenly. While stirring, you will notice the atta turning golden.
-
Time to watch out, in any other case it could possibly get burnt. Continue stirring till the combination is golden evenly and wafts good aroma.
-
Transfer to a mixing bowl. Add grated jaggery (powder) to it on high within the warmth itself.
-
Quickly powder coarsely the dry fruits and add to the combination.
-
I gave gond two pulses in mixie itself as I needed finer texture. Don’t grind too lengthy.
-
Add to the blending bowl alongside. In goes all the opposite substances – coconut, cardamom powder, dry ginger powder and nutmeg.
-
Mix completely with arms to make sure jaggery is mixed evenly.
-
Shape ladoos and organize in a plate. You may even stud some dry fruit on high for trying fairly.
Video
Notes
- Make positive to roast wheat flour completely.
- Also the edible gum, gond have to be roasted effectively uniformly.
