WHEAT FLOUR GOND LADOO

Gaund or Gond is an edible gum extracted from the bark of a tree. It is a kind of edible resin and is available in supermarkets as gum resin. It looks lightweight, transparent crystals and are roasted in ghee before use. It gives warmth to the body when consumed during winter. One of the best way to consume gond is to prepare delicious ladoos from it. The taste of gond atta ladoo is very awesome and very healthy.  Traditionally, it is had in the morning as breakfast along with a glass of milk. They are popular in North India especially Rajasthan wher winter is very severe. Gond ke ladoo is prepared with wheat flour, gond, sugar / jiggery, dry fruits, cardamom powder and ghee.  It has many health benefits. I found gond ladoo generates heat so it should not be given to pregnant ladies, wheras, lactating mothers can have this for the strength.  As it generates heat mostly it is made in winter season and method of making ladoo is same just like besan ladoo. These ladoo are high in calories because of all the nuts added. So it should be eaten in moderate amount. You can serve this to kids to improve their stamina and also to the kids who are underweight. Here in my recipe, I crushed the nuts roughly to get a crunchy bite, but you can make a powder by blending it in mixer pot for few seconds. You can add nuts as per your choice. You can add jaggery instead of sugar if you like.  So let us see how to make Gond Atta Ladoo. If you try my recipe, then do share your feedbacks with me. Also do not forget to check the other recipes from my blog….!!!

INGREDIENTS:

1 Cup Wheat Flour

1 ¼ Cup Powdered Sugar

1 Cup Ghee / Clarified Butter

¾ Cup Coarsely chopped Almonds

¾ Cup chopped Walnuts

½ Cup Dry Dates Powder / Kharik Powder

¾ Cup chopped Godambi [Bhilawa Seeds]

½ Cup Khus Khus / Poppy Seeds

1 Cup Puffed Lotus Seeds [makhana] [optional]

½ Cup Dry Desiccated Coconut

1 teaspoon Feneel Seeds Powder

1 teaspoon Dry Ginger Powder

1 teaspoon Cardamom Powder

¾ Cup Gond / Edible Gum

METHOD:

STEP 1 – In a frying pan, add some ghee and fry makhana in it for few minutes till they become crisp. Don’t let them brown too much. Remove in a plate and cool them.
 STEP 2 – In the same pan, add more ghee and fry gond. Fry them until they puff up like popcorn. Remove it and keep it aside to cool.

STEP 3 – Dry roast desiccated coconut until light brown and then add poppy seeds and roast for few more minutes. Remove it in another bowl and cool it.

STEP 4 – Now add makhana, gond

and coconut in mixer pot and grind it separately. Keep aside.

STEP 5 – Heat a pan with ghee, add wheat flour and roast it well till it is aromatic and changed its colour slightly. Keep the flame low and keep stirring the flour continuously to prevent burning. It takes about 10-15 minutes.

STEP 6 – Add crushed almonds, dry dates powder, dry dates powder and godambi in it and mix well.
 STEP 7 – Switch off the flame. Remove the pan from heat, add coconut-poppy seeds mixture, blended makhana and gond in it and mix well.

STEP 8 - Then add  powdered sugar and now mix everything very well.

STEP 9 – Add ginger powder, cardamom powder and fennel seed powder and mix well.

STEP 10 – Now take a little mixture in your hands and roll and shape them into ladoos.

STEP 11 – Repeat the same and make all the ladoos with the rest of the mixture.

Serve or store them in an air tight container.

 Since there is no water content, these ladoos will stay fresh for long. 

NOTES:* Gond comes in form of yellowish brown translucent crystals of varying sizes. Hence the amount of ghee required to fry them will depend upon size. If you feel they haven’t cooked well, add in more ghee.