Gond ke laddu recipe | Gond laddu recipe | Edible gum ladoos
Gond ke laddu are a rich, delicious and wholesome sweet plow enjoyed during the winters in North Republic of India. Gond is a kinda plant derived edible gum that has been enjoyed in traditional Indian foods every bit IT is believed to have medicinal values. Graham, almonds, cashews, desi ghee are the other key ingredients accustomed make these energy balls.
Gond ladoo are most oftentimes given to women recovering from childbirth. However Gond ke ladoo are good for people of complete age groups including kids and toddlers. Gond laddu are rich in iron, protein and Ca.
Fixture consumption of gond ke laddu for several weeks is aforementioned to rejuvenate the whole body by strengthening the castanets, improving immunity and digestion.
Gond ke laddu provide heat to the consistency due to the addition of wheat flour (atta), Gond and bats. So these toilet prevent seasonal refrigerant not only in kids but too in fully grown ups.
There are many an variations you can make to these ladoos away adding poppy seeds (khus khus), dates, dried dates, sesame, makhana etc.
In this post I stimulate misused only the ingredients that are basic and fanny live eaten by women after accouchement.
What is gond?
Gond is the hindi term for edible gum. The 2 nigh common killable gums used in Asian foods are Acacia gum or gum tree Arabic & tragacanth gum.
- Acacia gum or gum Arabic language is the first type of tender gum which is the dried sap of the acacia tree. Kikar is the hindi name to this shoetree and is widely known arsenic Babul tree in India. Gond that is accustomed make gond ke laddu is the dehydrated sap of babul tree. Acaia gum or gum acacia keeps the body warm so information technology is widely victimised during winters & is avoided during summers as it is heaty in nature.
- The second type of victual gum is Tragacanth gum. It is known as gond katira or badam pisin in Indian language. It is insipid &ere; swells aweigh when added to piddle and turns soft like jellify. Sol it is victimised to inspissate, stabilize & emulsify foods. Information technology is also added to beverages same jigarthanda and even to shakes & smoothies. Tragacanth glue is super cooling in nature & is thoughtful to be healthful to use during summers.
To a greater extent Ladoo recipes
Badam ladoo
Ragi ladoo
Coconut meat ladoo
Rava laddu
Dry fruits ladoo
Preparation for gond ke laddu
1. Heat 1 tbsp ghee.
2. Fry cut almonds and cashews until lightly golden. You can too fry the whole nuts, cool and coarsely crush in blender.
3. Add dried coconut and fry gently. You can add Thomas More operating theater skip this. Dried coconut is a rich source of calcium. Do not use up fresh coco As IT reduces the shelf life.
4. Saute just for a minute.
5. Remove all of these to a plate. If you are exploitation khus khus add them now and fry until they turn golden & fresh.
How to fry Gond
6. Add gond to a plate and straighten out if it is non clean. You English hawthorn find petite pieces of the bark or stones cragfast to the gond, just discard them.
7. Pour ¼ cup ghee to fry the gond. It testament puff well if a good sum of money of ghee is used and fried well connected a medium high flame. Unpuffed gond can have stomach problems and sticks upwards to the tooth while eating.
8. When the ghee turns hot, check if it is hottish enough aside adding 1 diminutive piece of it. Information technology has to puff well. Then add the gond to it. Do not use a nonstick pan as it volition scratch up. The gond must be to the full immersed in ghee otherwise they will not puff. Sauteing in very hot ghee can build it bitter.
9. Keep stirring and fry until complete of it has puffed swell. Completely of the ghee bequeath beryllium enwrapped by the gond.
10. Remove information technology to a dental plate. Gond will assimilate every last of the ghee. Crush information technology healed with the base of a cup OR honorable pulse it in a mixer.
Frying atta
11. If you think your Gond is not identical clean, so tidy up the pan with a tissue. You may find some black particles in the pan. Pour 3 tbps more ghee and heat up. Add atta operating theater wheat flour.
12. Saute on a moderate to low flame until it turns sound golden and aromatic. The atta should non give birth any raw taste in IT.
13. Turn off the kitchen stove. You give notice add crushed gond or pulse it in a mixer. I went out front beating it with some nuts every bit my kids don't like the crushed 1.
Devising Gond ke laddu
14. Take out IT from the stove. Add the nuts, cardamom powder and gond. Mix everything well.
15. Add powdered jaggery or powdery sugar. If using grated jagghery, make sure you grate information technology fine.
16. Amalgamate well to incorporate the ghee in the gond with the rest of the mixture.
17. Roll to balls when the mixture is slenderly hot. If needed pour some hot ghee if you experience a trouble binding them. I did not use some extra.
Store gond ke laddu in a air tight jar and use up to a calendar month.
Health benefits of gond or edible gum
- Gond has about 50% calcium and 20% of magnesium in it. So regular intake of Gond helps to strengthen the clappers, spine and teeth.
- Gond likewise helps in stultification and corrects minor digestive disorders.
- It is also believed that normal consumption of gond (for 3 to 4 weeks) helps in managing arthritis every bit it is anti-seditious.
- It is proven to be great for women with degenerative back painful sensation as it helps to tone and rejuvenate the backbone.
- Gond helps in lactation and improves the quality of breast milk.
- Finally information technology helps the womb to regain its strength and size after the childbirth.
Tips on using Gond
- If you are a breastfeeding mother and has ne'er eaten gond, so delight consult your elders, gynac Oregon an Ayurvedic expert.
- Do non fox Gond with gond katira, another kind of ebdible gum. Both are different. Gond is titled Dink in marathi and Antu in Kannada.
- Please buy Gond from a undeviating author. Uually Ayurvedic shops sell this in India and is also sold in grocery or super markets. In abroad it is sold exclusively in Indian stores and is a seasonal product, not ready done come out of the closet the twelvemonth.
Tips to take best gond ke laddu
- Always use desi ghee or good quality ghee that is do-it-yourself. Desi ghee imparts a great aroma to these Gond ladoo.
- Ensure you use a good amount of ghee to fry the gond. There moldiness be enough ghee in the pan such that gond is immersed altogether in it. Otherwise it my not pull and cook well.
- Some kinds of gond absorb the entire ghee in the pan off so do non hyperkinetic syndrome a lot or all of a sudden. Add ghee in batches singly for sauteing gond and so add more ghee for roasting flour.
- The amount of ghee mentioned in the formula card was good for me to make great tasting Gond ke laddu. But the measure can differ depending along the brave out conditions, kind of gond and the flour. So use more if needed.
- Too overmuch ghee in the mixture can flatten the ladoos and whitethorn hinder the mix from binding.
- As well less ghee also may break the gond laddu so use your judgement.
These gond ladoo lav also be made during festivals and are avid to enjoy as a snack anytime.
Related Recipes
Gond ke laddu
- 1¼ cup wheat flour or atta
- ¾ to 1 cup jaggery powdered OR gud (I used ¾) operating theatre powdered sugar
- ½ cupful ghee (5 tbsps for gond + 3 tbsps for atta) more if needed)
- 1/3 cup gond active 65 grams or edible gum or antu
- 2 tbsp dried coconut or copra – nonobligatory
- ¼ cup almonds & cashews (chopped or pulsed in mixer)
- 1 tbsp chironji optional
- ¼ tsp cardamom powder or elaichi
Preparation for gond ke laddu
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Cleanly gond healthy removing pieces of barque or stones if any. It is good to bribe cleaned gond.
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Heating plant 1 tbsp ghee in a heavy buns pan. Fry the almonds, cashews and chironji until slightly golden. Then add coco and fry just for a min. Remove and set aside.
How to fry gond
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Pour ¼ cup more ghee to the pan and heat it. The ghee has to follow moderate hot not very hot otherwise gond will turn bitter. Check if the ghee is sulfurous by falling 1 small piece of gond, IT has to comprise rise and puff wellspring.
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Fry gond along a moderate heat moving well. Presently the gond will puff and turn light. Remove this as well to a plate and coarsely crush this with a rolling pin. If you same it okay, blend information technology with few fried nuts. Livelihood this apart.
Roasting flour
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Next pour 3 tbsps more ghee and heat. Saute wheat flour therein stirring often until it turns aromatic and deep golden. Remove from the stove.
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Summate the fried cashews, almonds and gond. Also add in cardamon pulverisation. Premix all of these and let the temperature slightly come down but still sulphurous.
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Then attention deficit hyperactivity disorder in jaggery and mix well to unified the ghee in gond with the laddu variety. If using sugar, pulverize it and use.
How to make Gond ke laddu
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When the mixing is still hot, take small portions of this and roll to balls. If the mixture is also dry heat 1 to 2 tbsps ghee and pullulat it.
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Store Gond ke laddu in air plastered jarful and use upto a month.
Under cooked Beaver State under puffed gond lavatory have stomach problems and then make sure to habit enough ghee and puff it well.
Choice quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-aside-step photo instructions and tips preceding the recipe card.
Sustenance Facts
Gond ke laddu
Amount Per Serving
Calories 162 Calories from Fat 54
% Daily Value*
Rounded 6g 9%
Saturated Zoftig 3g 19%
Cholesterol 12mg 4%
Potassium 34mg 1%
Carbohydrates 23g 8%
Sugar 12g 13%
Protein 1g 2%
Calcium 12mg 1%
Iron 0.8mg 4%
* Percent Daily Values are based on a 2000 large calorie diet.
© Swasthi's Recipes
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