Gaund Ke Ladoo
by Tarla Dalal
Added to 75 cookbooks
This recipe has been viewed 217465 times
Gaund is an edible gum, extracted from the bark of a tree. Pale, brownish yellow coloured crystals of gaund are easily available in shops. You first need to deep-fry the crystals till they fluff up and then powder them before use in recipes. Gaund is a heat-giving food that is heartily devoured in Rajasthan during the merciless winter months. One of the most popular ways of consuming this helpful ingredient is in the form of delicious Gaund ke Ladoos. This traditional winter delicacy is often had with a glass of warm milk for breakfast, while some prefer to enjoy it as a dessert after a nice meal!
- Heat 3½ tbsp of ghee in a broad non-stick pan, add the whole wheat flour and roast it over a medium flame for 6 minutes, while stirring continuously. Keep aside to cool completely.
- Heat the ghee for deep-frying in a deep non-stick kadhai and deep-fry the gaund till the pieces puffs up. Drain on an absorbent paper and keep aside.
- Combine the powdered sugar, fried gaund, cardamom powder, remaining 1 tbsp of ghee and roasted whole wheat flour in a deep bowl and mix well.
- Divide the mixture into 15 portions and shape each portion into a round ball.
- Serve or store in an air-tight container.
Nutrient values (Abbrv) per ladoo
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