Akanksha Khatri
Gond Ke Laddo is a winter sweet that is great in taste and highly nutritious. Chef Akanksha Khatri shares the recipe for ... Read More
Preparation Time
10-15 Min
Cooking Time
10-20 Min
Meal Type
dessert
Difficulty
MEDIUM
For Gond Ke Laddo
1 tsp ghee
1/3 cup gond (natural gum)
1 tsp ghee
½ cup makhana
½ cup dry grated coconu
2 tbsp cashew nuts chopped
2 tbsp almonds chopped
2 tbsp pistachios chopped
1 tsp ghee
1 tsp grated ginger
1 cup whole wheat flour
1/3 cup ghee
1 tbsp dry ginger powder
1 tbsp turmeric
3/4 cup jaggery powder
Heat 1 tablespoon ghee in a heavy bottomed pan. Add gond and fry it on a low flame until it puffs up and turns slightly brown in colour. Remove from pan and transfer it to a large plate.
In the same pan, add Makhana and roast till light brown until it gets a crunch. Transfer it to the same plate as gond.
Next, dry roast grated coconut and nuts for a minute. While the nuts are roasting, crush the gond and makhana using a mortar and pestle.
Meanwhile, in a small pan roast ginger in ghee.
In a new pan, roast whole wheat flour until it releases its aroma and the flour turns brown. Then add the remaining ghee to the pan.
Once flour is roasted add ginger and turmeric to the flour mixture.
Remove the flour mixture in a parath along with gond, makhana, roasted ginger, dry fruits, bura sugar and coconut mixture.
Make lemon sized balls out of the mixture and store it in an air tight container.
Gond is edible gum that is used in sweets that are made North India where temperatures drop drastically during winter. Dry ginger helps in keeping the body warm and gond helps in boosting stamina and also helps in fighting cold and cough.
Chef Akanksha enhances the taste of these sweet meats by adding makhana, dry fruits and coconut along with jaggery and ghee making it a complete dish that provides nourishment and delightful taste.
