Delicious Gond Ladoo from edible gum is made specially during winters. Gond ke Ladoo gives heat and energy to the body. You can Eat Gond ke Ladoo every morning and be immune to the cold. This ladoo is not only super scrumptious but popular among all. You can serve it on any special or festive occasion or whenever you crave to eat something sweet.
Here is an easy recipe with step by step pictures to help you make a perfect Gond Ladoo. Enjoy your winters with these sweet sugary delight.
Directions
Getting ready:
Slightly crush the gond in stone grinder, keep them in a bowl.
Chop the cashews into 7 to 8 chunks, keep them in aside in another bowl.
Making:
Pour some ghee in a wok and place it on flame. When the ghee becomes hot, fry small portions of gond at a time in the ghee on medium-low flame until they puffs up completely.
Thereafter, take out the gond on a plate. After they cools down, crush them coarsely with a rolling pin.
Put wheat flour to the remaining ghee in the wok and roast on medium-low flame by stirring constantly until the flour become brown. Make sure that the flour doesn’t burn.
As the wheat flour become fragrant, transfer it on another plate.
Then put the muskmelon seeds and some ghee in the wok and fry them by stirring continuously. As the seeds splutters, place a plate above the wok and keep stirring them for a while.
Later, transfer the roasted muskmelon seeds on the wheat flour.
Add cashews and green cardamom powder to the flour as well.
Transfer the gond in a big mixing bowl along with flour mixture and boora and mix thoroughly. Mixture for making ladoo is ready.
Pinch some mixture and bind into desired size ladoos, keep them on a plate. Make ladoos when the mixture remains warm. Gond ladoos are ready.
Serving:
Serve these nutritious and delicious gond ladoos straightaway. Store them in an air-tight container and relish eating for 2 months.
Suggestion
- Instead of using boora you can prepare sugar syrup for making the ladoos and for that you can use less ghee as well.
- Wheat flour – 1 cup
- Boora – 1 cup
- Ghee – ¾ cup
- Gond – ⅓ cup (100 grams)
- Cashews – 10 to 12
- Muskmelon seeds – 2 tbsp
- Green cardamom powder - ¼ tsp
- Slightly crush the gond in stone grinder, keep them in a bowl.
- Chop the cashews into 7 to 8 chunks, keep them in aside in another bowl.
- Pour some ghee in a wok and place it on flame. When the ghee becomes hot, fry small portions of gond at a time in the ghee on medium-low flame until they puffs up completely.
- Thereafter, take out the gond on a plate. After they cools down, crush them coarsely with a rolling pin.
- Put wheat flour to the remaining ghee in the wok and roast on medium-low flame by stirring constantly until the flour become brown. Make sure that the flour doesn't burn.
- As the wheat flour become fragrant, transfer it on another plate.
- Then put the muskmelon seeds and some ghee in the wok and fry them by stirring continuously. As the seeds splutters, place a plate above the wok and keep stirring them for a while.
- Later, transfer the roasted muskmelon seeds on the wheat flour.
- Add cashews and green cardamom powder to the flour as well.
- Transfer the gond in a big mixing bowl along with flour mixture and boora and mix thoroughly. Mixture for making ladoo is ready.
- Pinch some mixture and bind into desired size ladoos, keep them on a plate. Make ladoos when the mixture remains warm. Gond ladoos are ready.
- Serve these nutritious and delicious gond ladoos straightaway. Store them in an air-tight container and relish eating for 2 months.
