I came to know about one "Gond ki Laddu", famous in Northern India, esp., Punjab and Gujrat I guess. It seems it is very healthy and very nutritious for pregnant women, esp., ones with back pain.
Does any of you have any info on this? How to prepare it? I really appreciate your effort and time in answering my question. Thanks in advance.
Gond ke laddu are eaten AFTER DELIVERY and not during pregnancy.Here I am giving you the recipe for these laddus which is how the Maharashtrians make. In this there are two types both are very good and tasty but are very fatty so eat just one or two everyday and remember to have a big glass of milk with it.
100 gms edible gum crystals,broken into small pieces 100 gms gud or sugar powdered, 100 gms ghee 50 gms almonds roughly powdered 50 gms dried dates (CHUHARA)roughly powdered little nutmeg powder 2 tblsp grated copra (dry coconut) 1 tbsp poppy seeds (khus khus) In very hot ghee fry the gum pieces till they fluff up like pop corn.Keep aside and in the same pan but witout ghee roast coconut, khus khus,almonds and dried dates.Mix all together.Add nutmeg and powdered sugar or melted gud/jaggery and make laddus. In this second method the gum is not fried but kept as it is.Finely grind the gum and pour very hot ghee over it so as to soak the gum powder completely.Let remain in a cool place for 3 to 4 days.Then mix with all the ingredients like above and add powdered sugar and make laddus.Make the size small as one small one goes a long way. See that you get good quality edible gum.As this is the most important part.Do not get any water in contact while making laddu or you will end up in a real sticky situation. IF YOU WANT YOU CAN ADD MORE OR LESS DRY FRUITS AND NUTS ACCORDING TO YOUR TASTE.
Gond ka laddu is one very nutritious thing to have.it should be eaten in winters and not in summers as it generates heat in the body. in one cup of ghee fry 4 cups of aata till a roasted smell emerges. Keep aside. In some ghee fry 1/2-1 cup gond and keep aside. In the same ghee fry 1/2 cup each of badam, chironji, and any dry fruits you like and keep aside. when cool crush the dry fruits as well as the gond. and mix with the aata. Dry roast 2 Tbsp each of zeera, ajwain and saunf with a few pepper corns. cool and powder this and add to the aata mixture. Powder 2 cups of sugar with a few elaichi and mix with the well cooled aata mix. Now make laddos with this.
Dear laddu,here is recipe which my mom used to make: Make a thick syrup from jaggery by heating it with water on slow flame.When the drop of the syrup can be rolled into a small ball in plate with water,then the syrup is ready.At this time add pieces of dried fruits like dates,figs,raisins,and etc.Mix them well in the syrup,and roll it into small balls,and they are ready to eat.
Gaund Ladoo. Ingredients 300 grams Flour 100 grams Gaund 100 grams Almonds 200 grams Powdered sugar 250 grams Ghee 2 teaspoons Cardamom powder Method Dry the gaund in sun and break into small equal pieces. Grind the almonds coarsely in a mixer. Sieve to remove the powdered gaund. Heat ghee and fry gaund. The gaund will puff out. Remove from ghee and keep aside..
Add the flour to the ghee and roast it on a low flame. Stir it for fifteen minutes till flour turns golden brown. Add the powdered gaund and almonds and stir for few minutes. Add sugar, puffed gaund, cardamom powder and mix properly..
Cool the mixture a little, take small lumps and make walnut size laddoos.
Dear laddu, I found out from the web that it is a laddu prepared with dry fruits. This information I got from http://www.bihartimes.com/giftshope… you can make a syrup with jaggery or sugar say thick consistency and add the chopped dry fruits like fig,dates,grapes,cherry and other available dry fruits and mix well and make a laddu (small balls from it) Try with a small amount and if it comes out nicely then you can make in large quantities.
Ingredients : Gond (white variety ) 50 gms Ground sugar 2 dessertspoonful Oil 1 cup No water
Method: Gond or gum crystals are available in small pieces, clean and white, especially meant for eating after being cooked. The brownish variety does not cook so well. For frying the gond , one must heat the oil beforehand and then put the crystals in. The pan should be half filled with oil so that the crystals can be more or less deep fried. They will puff up beautifully. No water should be added, and sugar added only when the crystals have been brought out of the pan, but are still very hot. Sprinkle the sugar evenly on them and set them on the thaal.
Dear, It is called Godia laddu..a favourite of the Kuchchis.Also greatly consumed by preganant ladies.Contains ginger with spices. This sweets are available.
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