Skip to main content

Gond(edible gum) Ki Laddu

By



 Dear friends,  

           Today I am here to share a healthy laddu recipe,' Gond(edible gum)ki laddu.' In India, this laddu is specially made for those women who breastfeed their newborn babies. Because this laddu helps to strengthen their body. In the winter season, this laddu also helps to inhibit our body from seasonal viruses and keep our body warm. This laddu also includes magnesium, protein, calcium helps to prevent joint pain, back pain. This laddu contains a lot of fiber and good fats. It helps to improve our body's immunity level. The presence of jaggery in laddu helps to increase our body stamina. I hope this is a piece of helpful information for you, my friends. Those who live in the cold region can follow the recipe and have this tasty laddu to maintain their good health. Especially new moms. So, let's start making 'gond ki laddu.'


Ingredients:-

  1. Edible gum(gond)- 125g(use Acacia gum).
  2. Jaggery-1-1/2cup(grated).
  3. Dried coconut-125g.
  4. Wheat flour- 1/2 cup.
  5. Almonds- 1/4cup(chopped).
  6. Cashews-1/4cup(chopped).
  7. Clarified Butter(Ghee)-1-1/2cups.
  8. Cardamom powder-1/2tsp.
  9. Raisins-2tbsp.
  10. Dry dates-100g (chopped).
  11. Nutmeg powder- 1/4tsp.
  12. Poppy seeds-2-1/2tbsp.

Preparation Method:-


Step 1- Place a pan on medium flame. Add 2tbsp ghee; once ghee starts melting, fry chopped almonds, cashews, poppy seeds, dry dates, and dry coconut until lightly golden. Take out and set aside in a bowl.


Step 2- Next, clean the gond well and fry them with the help of 2tbsp of ghee in the same pan on a lower medium flame(do not overcook). Stir continuously once the gond will become fluffy, takeout them from the pan, and slightly crushed them with a rolling pin.


Step 3- In the same pan, add 3more tbsp of ghee and add wheat flour. Stir and cook until wheat flour turns brown and aromatic. Transfer the wheat flour to the same fried dry fruits bowl.


Step 4- Place another pan on medium flame. Add grated jaggery and make one thread syrup with them. Transfer into the fried dry fruit bowl.


Step 5- Now, add fried gond, remaining ghee, nutmeg powder, cardamom powder. Mix well.


Step 6- Once the mixture will slightly cool, take a small portion, give a ball or laddu shape. Follow the same with the remaining mixture.


Step 7- Now, gond ki laddu is ready to serve. You can also keep it for a month in an airtight glass jar.







Labels:

Comments

Post a Comment

Last week's top

Mixed vegetables with prawn - tasty & delicious

By
Hello readers,     Today I'm going to share with you a simple recipe which is very easy to make and also healthy and tasty. Sometimes, we don't understand what to do when 1 or 2 different pieces of vegetables left in our refrigerator. So, today I'm going to solve your problem, this recipe is Mixed vegetables with prawn. Ingredients:- 1. Potato (2 midium size) 2. Parwal aka Pointed gourd (2-3 pieces) 3. Ridge gourd aka Luffa (1pc) 4. Pumpkin (200 gm) 5. Brinjal aka Eggplant (1 midium size) 6. Green banana (1pc) 7. Spiny gourd (1 pc small) 8. Stem Amaranth (katoa data in Bengali) (2 or 3 stick) 9. Jackfruit seeds (optional) 10. Coconut (half in Grated/whole) 11. Onion (1 medium size) 12. Prawns (250 gm) Spices:- 1.Ginger (1 inch size) 2. Panch phoron (1 tea spoon) 3.Whole dry red chili (1 or 2) 4.Ghee (2 tea spoon). 5. Mustard oil (2 table spoon). 6. Salt to taste. 7. Turmeric powder (1 table spoon) 8. Sugar (1 tea spoon) ** Panch phoron is a mixtur
Post a Comment
Read more

Jackfruit Biryani

By
  Dear friends,     I hope your new year is going well. Today I am here to share with you a different biryani recipe. This different modification of vegetarian biryani is made with kathal (jackfruit) and is nothing diminutive of delightful. And if you are a health-conscious eater, the kathal biryani can be a unique addition to your acquisition of healthy dishes.     I dedicate this dish to my beloved brother @royalmacro. He loves to eat this biryani a lot. I am also writing this biryani recipe for those who are vegetarian and wish to have biryani.              I always believe that Hyderabad always surprised all food lovers with creative and exotic culinary creations.                 Hyderabadi Kathal Biryani is much more than an explosion of the fragrance. It's a complete meal packed with nutrients, energy, and the decency of fascinating ingredients. Kathal is rich in dietary fiber, remarkably high in necessary vitamins, and is a substation of subsistence and taste. I hope you lik
Post a Comment
Read more

Muri Ghanto- Fish head Pulao

By
  Dear Friends,     Today I am here to share a heavenly tasty fish delicacy, 'Murighanta.' This dish is usually made with the fish head, but sometimes many used fishtail too. I always use fish head because, in fishtail, there are thin bones that bother me while eating.      It is believed that this dish appears from Spanish paella. Many believed that the dish originated during the ports of Kalingapatnam. The authentic Muri Ghanto, maximum eaten in Bengal and Assam, till date. This dish is made by smashing the head, which is cooked with local rice variety. And it is a common breakfast dish in the central parts of Odisha and Bengal. So, let's start making 'Muri ghanta.' Ingredients:- Katla Fish Head- 1 medium size(can use rohu fish head). *Gobindo bhog* Rice (follow my previous https://hive.blog/hive-148441/@sunitahive/ilish-polau-a-traditional-bengali-fish-recipe ilish pulao post to know about this rice)- 1cup. Potatoes- 2 medium(diced). Onion- 1medium(chopped). Ging
Post a Comment
Read more