Thursday, June 18, 2015

Gaund ra Laadoo / Goond ke laddu / Sweet Wheat flour balls with Indian edible gum

This is a recipe which brings back happy winter memories. Since I now live in a coastal town, the rainy season is about as cold as it gets here. Nonetheless, the taste of home is priceless!

A number of varieties of laddoos (and other delicacies) were made at our house over the cold winter months which lasted from November till early February.

These gond laddoos were one of the staples. My mother and my aunt would make a large batch and store in a stainless steel containers. They were ready snacks for the kids in the house. I used to love them and trade them for breakfast many times. A glass of hot milk and 1 laddoo and my breakfast was done.

Gond is an ingredient which is used in traditional foods like laddoos and panjiri given to newly lactating mothers.

It is also considered to be heat producing and hence widely used in winters.

Whole wheat flour- 2 katori
Goond/ Gaund- 1/4 katori
Sugar (powdered)- 1 and 3/4 katori
Cardamom (Powdered)- 5
Kali mirch/ black pepper- 1tsp (you can use whole or crushed ones)
Dry fruits- 1/2 katori , a mix of almonds, pistachios and cashews
Saffron strands -1 pinch  (optional)
Ghee- 5 and 1/2 tbsp

Melt the 1 tbsp ghee in a thick bottomed pan.
Add the gond crystals to the heated ghee. It will puff up into whitish balls.
Remove from pan and crush it with a rolling pin /belan
In the same pan, add the remaining ghee and let it melt.
Roast the whole wheat flour on a medium low flame. Stir it constantly till it roasts well. The house will be filled with a nice aroma to warm everyone's heart.
Add the gond and dry fruits to this mix. Remove from heat.
Let it cool enough for you to touch with hands. Now mix in the sugar, Cardamom, saffron and kaali mirch.
Mix it well and press it into the shape of lemon sized balls.
Makes about 18-20 small laddoos.

Note: If the mixture is too dry or crumbly, add some hot melted ghee spoon by spoon. Mix till u get it right.

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