Gond Ke Ladoo

Gond Ke Ladoo

 

      A healthy and tasty ladoo recipe prepared from dry fruits, coconut, jaggery and gond. it is a popular north indian dessert recipe prepared especially during the wet or winter season to provide the necessary heat and warmth. it is rich in calories and nutrients and hence ideal to serve to kids and elderly people.

     Indian cuisine deals with several sweets and desserts recipes which are rich in carbs and sugar. these are generally termed as not good for health and especially for weight watchers and diabetic patient. but this recipe of gond ke ladoo is very unique and is termed as a healthy laddu or sweet recipe.

   The noteworthy ingredient in this recipe is the gond or also known as tragacanth gum in english. it gives a chewy and tough texture to the laddu recipe. moreover, the laddu also contains the usage of jaggery syrup which holds all the ingredients together. also the combination of coconut, gond, dates and jaggery produces a lot of heat and hence served in the winter season in north india. i personally prepare karadantu / antinaunde during the festival seasons rather than the fancy sweets so that i can share it with friends and family.

TIPS,SUGGESTION AND VARIATION:

   Firstly, gond is usually served for pregnant women after delivery, so i recommend using fresh homemade ghee to roast and puff gond. also, i have not used wheat flour in this recipe, however, you can roast 1 cup of wheat flour in 2 tbsp ghee for 10 minutes and add it to the mixture. furthermore, use sugar syrup instead of jaggery syrup if you are not comfortable using jaggery. lastly, roast all the ingredients on low flame to prevent burning and adding dry fruits is open-ended.

INGREDIENTS:

• 6 tbsp ghee / clarified butter
• ½ cup (100 gm)  gond / dinka / edible gum / anutu
• 2 tbsp cashew / kaju, chopped
• 2 tbsp almonds / badam, chopped
• 2 tbsp raisins / kishmish
• 1½ cup (100 gm) dry coconut / kopra, grated
• 2 tbsp poppy seeds / khus khus / gasgase
• ¾ cup (100 gm) dry khajur / chuara / dry dates, seedless
• ¼ tsp cardamom powder / elachi powder
• ¼ tsp nutmeg powder / jaiphal powder
• 1 cup (200 gm) jaggery / gud
• 2 tbsp water

INSTRUCTIONS:

1.Firstly, in a tawa heat ¼ cup ghee and roast ½ cup gond in batches.

2.Crush the gond using your hand or with a help of rolling pin.

3.Also roast dry fruits, 1½ cup dry coconut and 2 tbsp poppy seeds.

4.Roast khajur powder with 2 tbsp ghee on low flame.

5.Transfer the roasted khajur powder into the same bowl.

6.Additionally add ¼ tsp cardamom powder and ¼ tsp nutmeg powder.

7.Mix well making sure all the dry fruits are well combined. keep aside.

8.Pour 1 string jaggery syrup over dry fruit mixture and mix well.

9.Now start making ladoo (greased hand) when the mixture is still hot / warm.

10.Finally, enjoy gond ladoo / dinkache ladoo for a month when stored in airtight container.

Notes:

Firstly, add a variety of dry fruits of your choice like pistachios, anjeer or even walnut.

Also, jaggery can be replaced with sugar. however, make sure to attain 1 string consistency sugar syrup, else its difficult to shape ladoo.

Additionally, if your mixture cools down and unable to make ladoo, do not worry just warm in a microwave for 30 seconds and continue making ladoo.

Finally, gond ladoo / dinkache ladoo stays good for a month when stored in airtight container or more than a month when refrigerated.

                                              EnjoyFood!