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

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with fewer calories.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is a healthier fat alternative.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds can provide similar crunch and nutrition at a lower cost.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits add moisture and flavor, while raisins are cost-effective.

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.

Cooking Techniques

Spice Level:

Dietary

Allergens