I have taken the following recipe from indiacurry.com:
Gond ke Laddu
This is a simple recipe. The dish is normally prepared for nursing mother to help with lactation and nutrients for the child. It is believed that "Char Magez" enhances the brain of the child. The Kasoori Patta (Dried Fenugreek leaf) and Fenugreek seed powder aid in the lactation. This desserts originates from Rajasthan (North India). There is a lot of frying in Ghee as well as dry roasting involved in this dish. You should have two heavy bottom pans, one for dry roasting, and the other of Ghee frying.
Method Step 1: In one heavy pan, add 4 Table spoon of Ghee. When hot, fry Almonds, Cantaloupe an watermelon seeds, Cashews, Ginger, Gond one at a time to light light aroma. Remove and place in mixing dish. Step 2: Sift Fenugreek seed powder and whole wheat flour. Step 3: Add remaining Ghee, heat it and add the Flour/fenugreek seed powder. Roast flour to nutty aroma. Add this to mixture in step 1. Step 4: Dry roast Poppy seeds. Add to mixture.. Step 5: Mix the remaining ingredients. Let the mixture cool so it is still hot enough to be handled by bare hand. Now form balls about the size of Golf balls squeezing as tight as possible. As the ghee cools, the ball will start getting firm
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.
--Ingredients .500 gm. chapatti flour (No. 2 is good) • 500 gm. ground sugar or 'boora' • 350 gm. clarified butter or 'ghee' • 50 gm. puffed lotus seeds or makhane (buy from Indian stores) • 30 gm. edible gum resin or 'gond' (buy from Indian stores) • 6 green cardamoms, skins removed and seeds ground or 1 tsp. cardamom powder • 2 tbs. peeled melon seeds* • 1 tbs. unsalted pistachios, chopped finely* • 2 tbs. almonds, chopped or sliced* • 2 tbs. cashew nuts, chopped* • *All these 4 ingredients should make roughly 1 cup all together
--Method 1. Dry fry puffed lotus seeds in a wok or kadahi, until lightly brown. They will be crisp when cold. Break them roughly with a rolling pin or in a food processor. Do not powder them. Keep aside. 2. Break gum resin coarsely by placing it between two folds of a towel and pounding gently with a rolling pin. You must not powder it. It should be coarse and granular. 3. Heat ghee in a wok or karahi/kadhai. 4. Deep-fry gum resin on medium heat, stirring it up all the time, to ensure that every single piece is fried. Un-cooked gum is sticky! It fluffs up to almost double very quickly, within seconds. Lift it out of the ghee, as soon as it fluffs up. Otherwise, it will burn and get bitter. Keep aside on a plate. 5. Heat remaining ghee again. Fry flour in it, until it is light brown and emits 'roasted' aroma. Ghee separates from the flour when it is ready. 6. Turn heat off. Add fried gum to the flour and continue stirring. 7. Add rest of the ingredients (cardamoms, melon seeds, pistachios, almonds, cashew nuts) and mix well. 8. Allow to cool until is it can be touched by hand comfortably. 9. Take small handfuls in your palm and roll them into balls or laddoos, approximately 1 1/2 -2 inch in diameter. 10. Store in an airtight box.
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.
Hi Get some white Gond crystals and not the brown ones. This paag is found to cure backaches and hence it is given to women after delivery. First the cooking medium is heated and the Gond crystals are put in. The crystals should be more or less deep-fried. Make sure that both the sides are evenly puffed(powder it).Add powdered badam, pista, cashewnuts and little besan Make a sugar pak and add these powdered things and make ladoo.
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