Gond ke Laddu is our own desi energy balls recipe. A popular Punjabi dish, also known as Panjeeri Laddu or Pinni these is considered a healthy winter dish. These nutritious and tasty ladooes are made with gond (edible gum, whole wheat flour, ghee, and dry fruits. It is a popular sweet made during North Indian winters.
Today I am sharing with you a traditional Punjabi recipe of making gond ke laddoo just the way my Mom makes it.
Ingredients:
- 3 cups whole wheat flour
- 1/4 cup + 1 tablespoon gond
- 2 1/2 cup Bura sugar
- 1 cup almonds
- 1/4 cup cashews
- 1 tablespoon raisins
- 2 tablespoon melon seeds
- 1 teaspoon cardamom powder
- 1 tablespoon chironji
- 2 cups desi ghee
Method:
- Take 1/4 cup gond and coarsely grind it mixer and keep aside.
- Take 1/2 cup almonds and grind it in a mixer and keep aside.
- Take the remaining 1/2 cup almonds and chopped it.
- Heat 2 tablespoon ghee in a kadhai.
- Let the ghee melt. Add one piece of gond.
- If the gond comes up gradually and puffs up, the ghee is ready for the gond to be fried. If the gond settles down in the ghee, then increase the flame and let the ghee become hot. If the gond comes up quickly, then ghee is very hot. Reduce the flame to lower the ghee temperature.
- Now add 1 tablespoon gond.
- Stir non-stop and fry gond till all of the puff up.
- The gond pieces have to be fried evenly. So stir non-stop.
- Fry them well in ghee and do not burn them.
- Remove the puffed up gond in a plate.
- Now in the same ghee, add almonds, cashews, raisins, chironjis, and melon seeds and keep stirring when a slight color change of cashews remove all in a separate plate and keep aside.
- Reduce the flame to a low and then add 1/2 cup ghee and add whole wheat flour.
- Mix flour very well with ghee. Begin to roast flour with ghee.
- When flour is roasted then add ground gond and continuously stir add cardamom powder and ground almond and mix well.
- Switch off the flame and add fried nuts and fried gond and mix well.
- Add sugar when the mixture is cool down and mix well.
- Take a small portion in your palms and shape it in a round ladoo.
- Store them in an airtight container.
- They stay good for a couple of months.
- Make a medium-sized ladoo from this whole mixture. Store them in an airtight container.
- They stay good for a couple of months.
