Almonds, cashew nut

Use the Netaji Almonds and Cashew Nuts in गुंद के लड्डू of this winter

Use the Netaji Almonds and Cashew Nuts in गुंद के लड्डू of this winter

🌰 Gond (गुंद के लड्डू ) ke Laddu with Netaji Almonds & Cashews – Winter Special

Ingredients (for 12–15 laddus)

  • Edible gond (gum/resin) – 1 cup

  • Whole wheat flour (atta) – 2 cups

  • Ghee – 1 to 1½ cups (as needed)

  • Jaggery (gur) – 1½ cups (grated)

  • Almonds – ½ cup (coarsely chopped or powdered)

  • Cashew nuts – ½ cup (coarsely chopped or powdered)

  • Dry coconut (optional) – ½ cup grated

  • Poppy seeds (khus-khus, optional) – 2 tbsp

  • Makhana (optional) – ½ cup

  • Cardamom powder – 1 tsp

  • Dry ginger powder (saunth) – 1 tsp (warming for winters)

  • A pinch of nutmeg (optional)

Method

1. Fry the gond

  1. Heat ½ cup ghee in a deep pan.

  2. Add gond and fry on medium heat until it puffs up and turns crisp.

  3. Remove and crush lightly or grind coarsely.

2. Roast the nuts

  1. In the same pan (add a little ghee if needed), roast:

    • Almonds

    • Cashews

    • Makhana (optional)
      until lightly golden.

  2. Cool and crush or blend coarsely.

3. Roast the flour

  1. Add remaining ghee to the pan.

  2. Add atta and roast on low flame for 10–12 minutes until:

    • it becomes aromatic

    • color turns slightly golden

4. Mix everything

  1. Add roasted gond, almonds, cashews, coconut, and poppy seeds to the roasted atta.

  2. Mix well.

  3. Turn off heat.

5. Add jaggery

  1. Add the grated jaggery and mix while the mixture is still warm so it melts.

  2. Add cardamom, dry ginger powder, and nutmeg.

6. Make laddus

  1. While warm, take small portions and roll into firm laddus.

  2. If mixture feels dry, add 1–2 tbsp warm ghee.