Edible Gum or Gond is used to make delicious sweets that are eaten especially in winters. Gond laddoos provide both heat and strength. Eat 1 or 2 laddoos of gond for breakfast every morning and keep yourself healthy in winter.

Ingredients For Gond Ke Ladoo Recipe:

*Wheat flour – 1 cup
*Boora – 1 cup
*Ghee – 4 cup
*Gond – 4 cups (100 grams)
*Cashews – 10 to 12
*Melon seeds – 2 tbsp
*Cardamom Powder – 4 tsp

How To Make Gond Ke Ladoo Recipe:

*Break the glue into fine pieces. Cut cashew nuts into small pieces.

*Put more than half the ghee in the pan and heat it. Cooking while stirring continuously by adding a little gond to the hot ghee (the gond swells in the ghee like a popcorn, cooking the gond on a very low flame so that it is well roasted to the inside). To check whether the gond has become roasted or not, take a piece of gond and press it by hand, it should become like powder. After the glue is well puffed up and roasted, take it out in a plate, cooking it out likewise.

*Add flour to the remaining ghee and cooking it on low flame till it turns light brown. The dough is ready to roast when it gets a good aroma from the flour and turns light brown. Turn off the gas and take out the flour on a plate.

*Add seeds to the hot pan and cook it while stirring continuously. You can also add a little ghee to it. The seeds are roasted while roasting, so keep a plate on top of the pan so that they do not fall out. Put roasted seeds on the flour. Add cashew pieces, cardamom powder to it.

*After the gond cools down, press it with a rolling pin in the plate and make it a little more finely. Put gond and everything in a bowl and mix. Also, add boora and mix. Mixture for making laddoos is ready. *Take little mixture from the mixture and make round laddoos and place it on a plate. Make laddus from all the mixture and apply it on a plate.

*Delicious gond laddoos are ready. Leave gond laddoos in the air for 1-2 hours. Fill this gond laddoo in an airtight container and keep eating for 2 months.

Suggestions:

*While cooking the gum, keep the fire slow after the oil is heated, after cooking the gum, remove it from the pan and break it into big pieces, see if they are raw from inside if it is, then by breaking those pieces again, reduce the flame again and cooking it.

*Do not bake the gum on high flame. This makes the gum roasted from above, but remains raw from inside.

*While cooking the flour keep the flame medium and cook it while stirring continuously. Flour should not be burnt.

*Make laddoo as soon as the mixture is slightly hot. When cold, the mixture starts to disintegrate.

*If you want, you can also make laddus by making sugar syrup instead of boora. If you are making laddus with sugar syrup, then 1/2 cup of ghee is enough because there is a little moisture in the mixture by making syrup, so that laddus can be tied easily.

*Gum laddoos can be eaten for 3 months.

Also Read: EASILY MAKE PLUM CAKES AT HOME ON CHRISTMAS