Gond ke Laddu is our very own desi energy balls recipe. A popular punjabi dish, also known as Panjeeri laddu or pinni these are considered healthy winter dish.
Today I am sharing with you a traditional Punjabi recipe of making gond ke laddoo just the way my Mom makes it.
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Gond ke laddu is a popular nutritious sweet dish made with desi ghee, Gond (edible gum resin), healthy nuts, wheat flour, and sugar. Besan Ke Laddu and Gond Ke Laddu are two winter special traditional laddu recipes.
This popular sweet is prepared with three main ingredients, Gond, wheat flour and ghee. Especially in North Indian states Rajasthan, Haryana, Punjab, Uttar Pradesh this is a must try winter delicacy.
Make gond ke laddu and learn gond ke laddu health benefits with step-by-step video here.
What is Gond
Gond also known as gund, is a natural edible gum obtained from the sap of the acacia plant and then dried for cooking purposes. It is white or brownish in colour and known for a warming effect on our bodies.
Gond is packed with nutrition and is used in making bakery items, ice creams and Indian sweets. It has great medicinal properties.
It helps in strengthening our immunity, helps in relieving constipations and helps in maintaining good skin.
Health Benefits of Gond Ke Laddoo
The key ingredient in Gond Laddu is gond, an edible gum. Gond acts as an immunity booster. It also helps to eliminate cough and cold in winters. Edible gum is used as a natural remedy for a cough or diarrhoea.
Due to its health benefits and heat-producing properties, gond ke laddu are given after delivery to new mothers to regain energy and immunity.
Ginger powder/saunth is another warming spice that makes it perfect to consume in winter months. Nuts provide good energy as well.
Ingredients
Gond: Edible gum that is sourced from the resin on the bark of acacia tree or babul tree. It is available in Indian stores or online.
Whole Wheat Flour: Also known as aata this is the main ingredient of making laddu.
Ghee: This is one main three ingredients. It adds a lot of taste and nutrition in laddu. A good quality ghee makes a lot of difference so I mostly used homemade ghee.
Nuts and seeds: Nuts like cashew, almonds, dried coconut, pistachio and seeds like melon seeds are rich source of micronutrients and healthy fats. These provide good amount of energy.
Step by Step Recipe
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Heat half the amount of ghee in a pan.
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When the ghee is hot enough add gond (edible gum) in it. Deep fry the gond until it puffs up and is golden brown in color.
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When the gond turns to golden brown, switch off the heat and allow it to cool down. After that, grind the edible gum in a grinder to a coarse powder.
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Take this out in a bowl and then proceed with grinding the dry fruits.
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Whizz almonds, pistachio, and cashew in a grinder jar to crush them.
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Now, take the same pan, and add rest of the ghee in it. Allow ghee to heat and then add wheat flour in it.
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Reduce the heat and roast the wheat flour ’til a nutty aroma starts to come and it changes its color to golden brown.
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Keep continuously stirring the wheat flour to avoid over-cooking.
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When the atta is well roasted, add coarsely powdered gond, crushed almonds, pistachio, cashew, and melon seeds in it.
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After the seeds add a teaspoon of elaichi/cardamom powder and 2 tablespoons of ginger powder in it.
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Mix all the ingredients well and allow the mixture to cool down.
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When the mixture is slightly cool add castor sugar in it.
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Mix them well and then take small portions and shape each portion in a round ball.
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Make ladoos while it is warm and serve it with warm milk this winter.
Watch Video
Recipe Notes & Tips to Make Best Gond Laddu
- Grind the sugar prior to mixing it. You can replace normal sugar with brown sugar as per your preference.
- Do not over roast the wheat flour otherwise, it will burn and taste bitter.
- I have deep-fried gond (edible gum) in desi ghee before adding it in the mixture. Some people simply grind it without deep frying and use it. I feel deep frying gives a crunchy texture and we have not used extra ghee.
- Cool down the flour mixture and then add sugar in it. If you mix sugar while the mixture is warm otherwise the laddoo will not be in shape and break easily.
Best Way to Eat Gond Ke Laddu
As these laddoo are energy dense it is best to have them a glass of warm milk as breakfast A small gond laddoo is a perfect snack and keeps you energised through the day.
More Such Recipes to Try
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Gond Ke Laduu Recipe
Ingredients
- 100 grams Gond / Edible Gum
- 250 grams Whole Wheat Flour
- 250 grams Castor Sugar
- 35 grams Cashew
- 125 grams Ghee
- 35 grams Pistachio
- 35 grams Almonds
- 25 grams Melon Seeds
- 1 teaspoon Cardamom Powder /Elaichi
- 2 tablespoon Ginger Powder
- 15 gm coconut dried
Instructions
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Heat desi ghee in a pan and allow it to smoke.
-
When the ghee is hot enough add gond (edible gum) in it. Deep fry the gond until it puffs up and is golden brown in color.
-
When the gond turns to golden brown, switch off the heat and allow it to cool down. After that, grind the edible gum in a grinder for a coarse powder.
-
Take them out in a bowl and then proceed with grinding the dry fruits. Whizz almonds, pistachio, and cashew in a grinder jar to crush them.
-
Now, take the same pan, and add some more ghee in it. Allow ghee to heat and then add wheat flour in it.
-
Reduce the heat and roast the wheat flour ’til a nutty aroma starts to come and it changes its color to golden brown.
-
Keep continuously stirring the wheat flour to avoid over-cooking.
-
When the atta is well roasted, add powdered gond, crushed almonds, pistachio, cashew, and melon seeds in it.
-
After the seeds add a teaspoon of elaichi/cardamom powder and two (2) tablespoons of ginger powder in it.
-
Mix all the ingredients well and allow the mixture to cool down.
-
When the mixture is slightly cool add castor sugar in it. Mix them well and then take small portions and shape each portion in a round ball.
-
Make ladoos while it is warm and serve it with warm milk this winter.
Video
Notes
- Do not over roast the wheat flour otherwise, it will burn and taste bitter.
- I have deep-fried gond (edible gum) in desi ghee before adding it in the mixture. Some people simply grind it without deep frying and use it. I feel deep frying gives a crunchy texture and we have not used extra ghee.
- Cool down the flour mixture and then add sugar in it. If you mix sugar while the mixture is warm otherwise the laddoo will not be in shape and break easily.
Nutrition
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