Gond Ke Laddu with Almonds and Netaji Cashews
Gond Ke Laddu with Almonds and Netaji Cashews
This winter recipe combines edible gond, whole-wheat flour, jaggery, ghee, almonds and cashews. The quantities below make approximately 12–15 laddus, depending on size.
Use plain Netaji cashews for this recipe. Almonds are a recipe ingredient and may not be available through the current online catalog.
Ingredients
- Edible gond — 1 cup
- Whole-wheat flour — 2 cups
- Ghee — 1 to 1½ cups, as required
- Jaggery — 1½ cups, grated
- Almonds — ½ cup, chopped or coarsely ground
- Plain cashews — ½ cup, chopped or coarsely ground
- Dry coconut — ½ cup, optional
- Poppy seeds — 2 tbsp, optional
- Makhana — ½ cup, optional
- Cardamom powder — 1 tsp
- Dry ginger powder — 1 tsp
- Nutmeg — a pinch, optional
Method
1. Fry the gond
Heat part of the ghee in a deep pan. Fry the gond in batches according to the ingredient instructions until it puffs and becomes crisp. Remove and crush it coarsely.
2. Roast the nuts
Roast the almonds, cashews and optional makhana in a small quantity of ghee until lightly coloured. Cool and chop or grind coarsely.
3. Roast the flour
Add the remaining ghee and roast the whole-wheat flour on low heat, stirring continuously, until it becomes aromatic and lightly golden.
4. Combine
Add the gond, nuts, optional coconut and poppy seeds to the roasted flour. Mix thoroughly and turn off the heat.
5. Add jaggery and spices
When the mixture is warm but not excessively hot, add the grated jaggery, cardamom, dry ginger and optional nutmeg. Mix according to the recipe so the jaggery is evenly distributed.
6. Shape the laddus
While the mixture is still warm enough to bind, form small laddus. Add a small measured quantity of warm ghee only when the mixture is too dry to hold together.
Storage and Allergen Note
Store the prepared laddus appropriately for the ingredients used. Contains almonds and cashew nuts. Review all ingredient labels and allergen requirements before serving.