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Gond ka Laddu

These Gond ke Laddu (Edible Gum Laddu) are a super healthy snack for your family. Specially women and children. Make and store this winter season. #HappyCookingToYou

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Ingredients:

  • Desi ghee 5-6 tbs
  • Gond (Edible gum) 150g
  • Desi ghee 1-2 tbs
  • Phool makhanay (Lotus seeds) 100g
  • Desi ghee 1-2 tbs
  • Kaju (Cashew nuts) roughly chopped 50g
  • Badam (Almonds) roughly chopped 50g
  • Akhrot (Walnuts) roughly chopped 50g
  • Char maghaz (Melon seeds) 2 tbs
  • Pista (Pistachios) roughly chopped 25g
  • Desi ghee 1-2 tbs
  • Kishmish (Raisins) roughly chopped 50g
  • Desi ghee 1-2 tbs
  • Khopra (Desiccated coconut) 50g
  • Desi ghee ½ Cup or as required
  • Lal atta (Whole wheat flour) sifted 350g
  • Desi ghee 2-3 tbs
  • Elaichi powder (Cardamom powder) 1 tsp
  • Jaifil powder (Nutmeg powder) 1/4 tsp
  • Gur (Jaggery) 400 g
  • Pani (Water) ½ Cup or as required

Directions:

In wok,add desi ghee and let it melt.

Add edible gum and fry on low flame until it puffs up and keep stirring in between & take out in a bowl.

Add desi ghee and let it melt,add lotus seeds and fry for 2-3 minutes and take out then crushed coarsely & set aside.

In wok,add desi ghee and let it melt,add cashew nuts,almonds,walnuts,melon seeds and mix well.

Add pistachios and fry for 1-2 minutes & take out in a bowl.

Add desi ghee and let it melt,add raisins and fry for a minute & take out in a bowl.

In the same wok,add desiccated coconut and fry for 1-2 minutes & take out in a bowl.

In wok,add desi ghee and let it melt,add whole wheat flour and cook for 2-3 minutes & mix continuously.

Gradually add desi ghee and cook until its changes color (light brown) & mix continuously.

Add cardamom powder,nutmeg powder and mix well & take out in a bowl then mix well.

In wok,add jaggery,water and cook until it melts,mix continuously and let it cool.

Add melted jaggery and mix until well combined.

Take a mixture (50g) and makes laddu of equal sizes (makes 31-32).

Can be stored in an airtight jar for up to 6 months.

Recipe By: Kanwal Mohsin

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