Gaund ke Laddu


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Gaund is an "edible gum" that is extracted from the bark of a tree. It is available in crystal form as pearly yellowish translucent pieces of varying sizes. The bigger crystals are more expensive. Gaund is a "heaty" food i.e. food that provides heat to our body and is usually had only in the winters. It is deep fried in ghee and then added to the dish it is being used in. I have also discovered that if you dry roast it on a non-stick pan, it puffs up just like popcorn. This is a great way to cut down on those unnecessary calories. These delicious gaund laddus are a traditional winter delicacy that are had with a glass of warm milk for breakfast. I personally prefer them as a dessert after a nice meal.

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Makes 15 laddus.
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1 1/4 cups whole wheat flour (gehun ka atta)
3 tbsp edible gum (gaund)
1/2 cup powdered sugar
1/2 tsp cardamom (elaichi) powder
1/4 cup ghee

Other ingredients
ghee for deep frying

  1. Heat the ghee in a pan, add the whole wheat flour and roast it over a slow flame while stirring continuously till the flour turns golden brown. Allow it to cool.
  2. Deep fry the gaund in hot ghee, one tablespoon at a time till the pieces puff up. Drain on absorbent paper and keep aside.
  3. Add the powdered sugar, fried gaund and cardamom powder to the roasted wheat flour and mix well.
  4. Divide the mixture into 15 portions and shape each portion into round laddus using your hands. If you find it difficult to shape the laddus, add a little melted ghee.
  5. Store in an air-tight container.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
1 review received for Gaund ke Laddu

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Love good recipesApril 08, 2013

Tasty, soft and sweet laddu.

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Reviewed April 08, 2013by Love good recipes

Tasty, soft and sweet laddu.

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