Gond ke laddu | How to make Gond ladoo | Winter Special Recipes

Gond ke laddu recipe
Gond ke laddu is a popular winter delicacy across north India with Ingredients like wheat flour, edible gum (gum arabic) and Jaggery as main ingredients.
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Written recipe - https://rakskitchen.net/gond-ke-laddu...
Ingredients
1 cup Wheat flour
1 cup Jaggery powdered
½ cup Ghee
1/3 cup Gond (edible gum) Acacia gum / Dink
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

Instructions
Roast coconut firstly in a pan until golden and fragrant. Remove in a plate.
After that, add ghee to the pan and wait until it gets hot.
Roast almond first in low heat. I added as such, but recommend to chop into two and fry. Once golden, remove in a plate.
Next, add cashews and fry until golden and set aside.
Now add raisin and cook until it bloats. Drain from ghee.
After that add ½ the gond and roast in low flame. Keep stirring to ensure it gets puffed well form inside. Otherwise inside won’t 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 as it should get fried well evenly. While stirring, you will see the atta turning golden.
Time to be careful, otherwise it can get burnt. Continue stirring until the mixture is golden evenly and wafts nice aroma.
Transfer to a mixing bowl. Add grated jaggery (powder) to it on top in the heat itself.
Quickly powder coarsely the dry fruits and add to the mixture.
I gave gond two pulses in mixie itself as I wanted finer texture. Don’t grind too long.
Add to the mixing bowl along. In goes all the other ingredients – coconut, cardamom powder, dry ginger powder and nutmeg.
Mix thoroughly with hands to ensure jaggery is blended evenly.
Shape ladoos and arrange in a plate. You can even stud some dry fruit on top for looking pretty.
Video

Notes
Make sure to roast wheat flour thoroughly.
Also the edible gum, gond must be roasted well uniformly.
I used a jaggery that is moist. So it helped binding easily. If yours is dry, no need to worry. In the heat it will melt while mixing.
While roasting wheat flour, the right stage is, ghee and flour gets gooey texture. Initially it may look dry but at the end it will reach this consistency.
If at all you have difficulties while shaping and looks too dry, add a tablespoon of hot ghee that will help binding. But in this recipe, the ghee was really a lot (which is supposed to be in gond ke laddu).
VARIATIONS
The recipe has a lot of variations and can vary across region as well as household.

Dry fruits – According to availability, you can add melon seeds, walnuts, poppy seeds, dry dates, lotus seeds (Makhana).
Jaggery – White sugar powder can be replaced. I saw another version where ghee is less and they make jaggery syrup for laddu holding shape.
Gluten free – Skip wheat flour and use dates for binding.
Less ghee – If you want to reduce ghee, dry roast the nuts, wheat flour and reduce ghee in the recipe to half. Use ghee only for frying gond, raisins and the hot ghee used to fry gond for binding. You can also include dates for binding.
Nuts and gond can be chopped and crushed coarsely respectively. I chose to grind coarsely according to my family preference.
STORAGE
Gond ke laddu keeps good easily for 15 to 20 days. Make sure to handle with dry hands and use only dry coconut in the recipe.

If refrigerated, can be good for a month plus more.

By - Rajeswari Vijayanand

About me: https://rakskitchen.net/about-me/

My website : https://rakskitchen.net/
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