Gond ke Laddu

In India, gond is synonymous to Gond ke Ladoo (Rajasthan) | Antina Unde (Kannada) | Dinkachee Ladoo (Marathi)| Pregnancy Ladoo as it is mainly used for making ladoo in Indian homes (I have given the recipe below) and then the next way it is used is in the form of panjiri mixture.

The ingredients used in both are almost same and in gond ladoo recipe, it is just shaped into balls. In both these recipes, gondh is mixed with whole wheat flour, sugar, ghee and nuts and seeds. To use, the edible gum is deep fried and when deep fried, it turns magical! The gum puffs up and has a wonderful crunch to it and I love gondh laddu.

A tbsp of gond contains around 30 calories and 8 grams of carbohydrates, it is rich is calcium and magnesium.

Gond is very nourishing and gond ladoo is one of the healthy sweets given to pregnant women traditionally as it is rich in calcium. It helps one develop strong bones and prevents back pain.

Gond is considered a warming food and is best taken during winters, it is especially useful for people living in very cold places. Make a batch of delicious gond laddus and have it as a snack instead of processed junk foods.

Gond greatly help improves immunity and if had during winter months will prevent from cold and cough.

My Mom used to make yummiest gond laddus and I miss that. For the first time, I tried to make these laddus and I will admit those did not turn out as yummy as hers. But I will keep trying and may be this winter, can achieve her level of perfection. Mummy is not alive, thus can not ask her recipe. 

Ingredients:

Wheat flour-2 cups

Sugar- 1.5-2 cups

Gond- 1/4 cup

Makhana-1 cup

Almonds-20

Cashew-25

Pistachio-2 tbsp.

Poppy seeds-3 tbsp.

coconut flakes-4 tsp.

Melon seeds-4 tsp.

Chironji-2 tsp.

Green Cardamom powder-2 tsp.

Desi ghee-1.5 cup approx.

Method:

In little ghee, first roast makhana.

Then in 2 tsp, ghee, fry all the dry foods and seeds one by one.

Chop them or coarsely grind.

In a pan, heat 1 cup ghee and fry gond and immediately crush them, roast aata on low medium heat till a nutty aroma comes out .

Aata should turn light brown, make sure the heat is low always.

When well roasted, add more ghee and turn off the heat, add chopped nuts and seeds and after it slightly cools down, add sugar and cardamom powder. 

Mix well and shape as laddus and store in airtight jars.