- * 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.
- * Grind Gond in mixer but not for too long. * Add to the mixing bowl along. In goes all the other ingredients - coconut, cardamom powder, dry ginger powder, flaxseed powder, sesame seeds 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.
Gond ke ladoo
By Ritu Goel
Feb, 1st
646
Servings
4 persons
Cook Time
50 minutes
Ingredients
5
- 7
Ingredients
- * 1 cup Wheat flour * 1 cup Jaggery powdered *
- * ½ cup Ghee * ⅓ cup Gond Edible gum
- * 2 tbsp Dry coconut * ¼ cup Almonds
- * ¼ cup Cashews * ¼ cup Raisin
- * ¼ tsp Nutmeg * ½ tsp Cardamom powder
- * 1 tsp Dry ginger powder * 2 tbsp flaxseed powder
- * 2 tbsp sesame seeds
Instructions
Notes/Tips
Please ensure to stir while roasting atta or it may burn. Try to form ladoos when mixture is warm.
