Gaund ke ladoo is a tasty and healthy sweet, ideal to be stored as a snack in the jar during the winter season.  It is also known as Gond ke ladoo or Panjiri. This is a guest post from Sapana.

I am immensly happy to have Sapana share one of her recipe here, welcome to my blog space. Sapana is an incredible blogger I can say, she takes part in the blogging marathon, writing daily and does many a kind of cooking with ease. I love her cakes, they look so delicious. She is another vegetarian blogger who tries to give a healthy touch to her cooking. She blogs at cookingwithsapana. Do check her blog space and I do want to try her Gaund Ke Ladoo, it looks sinful.

The other ladoo recipes on the blog: Mamra Ladoo, Besan Ladoo

Over to Sapana :

 

Hi Peeps, today I am doing the honors of writing a guest post for Jayashree of Evergreen Dishes. She is an enthusiastic and wonderful food blogger. She has given me the opportunity to do a guest post for her wonderful blog. and I am really  Thankful to her for the same.

Jayashree is an amazing vegetarian blogger from Karnataka, India. She believes in living life to the fullest. She loves cooking and trying her hand at new dishes. A poet at heart and a lover of reading. She is the author of e-books, “South Indian Breakfast”, ” 30 Tasty Dal Recipes” and “Breadbasket”.

 

Coming to the recipe

I love making ladoo with lots of dried fruits and nuts and they taste just amazing in the cold winter days. I know it’s summertime in India but there is no harm in posting a recipe for winters, right?

So sometimes I would add the edible gum into the wheat and dried fruit ladoos and it makes them crunchy and tastier. In fact, the edible gum has it’s own health benefits too. So go ahead and try these laddo coming winters and enjoy the best of all healthy things in one ladoo.

Gaund Ke Ladoo
Gaund Ke Ladoo

Ingredients:

2 cups wheat flour
1 cup fine semolina
1/4 cup edible gum
1 cup dried fruits mixture (almonds, cashew nuts, raisins)
1/4 cup sesame seeds
1/2 cup coconut desiccated
1 cup jaggery, grated or broken
1 cup ghee
1 teaspoon cardamom powder

Method:

Melt the jaggery in 2 cups of water in a saucepan and set aside.
Roast the edible gum in a pan in ghee until they started popping. Remove and set aside.
Dry roast the dried fruits mixture and set aside.
Dry roast the coconut and sesame seeds and set aside.
Cool, all the roasted ingredients and pulse in the blender to make a coarse powder.
Heat ghee in a pan or wok and roast wheat flour and semolina on low heat until it turns light golden and a roasting smell comes out from it.

In a big mixing bowl add the roasted seeds powder, roasted flour mixture, and cardamom powder. Add the jaggery syrup and mix well until everything combines.
Add the remaining ghee if required and make small round balls of the mixture by pressing it in between palms.
Arrange them on a tray lined with parchment paper and let it set.
Store in airtight container. Stays well for a month or so.

Gaund Ke Ladoo
Gaund Ke Ladoo

A few other sweet recipes from the blog Moongdal PayasamBesan LadooBasundiDates Burfi, 

Gaund ke Ladoo

Ingredients

  • 2 cup wheat flour
  • 1 cup fine semolina
  • 1/4 cup edible gum
  • 1 cup dry fruits (almond, cashew, raisin)
  • 1 cup jaggery
  • 1/4 cup sesame
  • 1/2 cup desiccated coconut
  • 1 cup ghee

Instructions

  1. Melt the jaggery in 2 cups of water in a saucepan and set aside.
  2. Roast the edible gum in a pan in ghee until they started popping. Remove and set aside.
  3. Dry roast the dried fruits mixture and set aside.
  4. Dry roast the coconut and sesame seeds and set aside.
  5. Cool, all the roasted ingredients and pulse in the blender to make a coarse powder.
  6. Heat ghee in a pan or wok and roast wheat flour and semolina on low heat until it turns light golden and a roasting smell comes out from it.
  7. In a big mixing bowl add the roasted seeds powder, roasted flour mixture, and cardamom powder. Add the jaggery syrup and mix well until everything combines.Add the remaining ghee if required and make small round balls of the mixture by pressing it in between palms.


  8. Arrange them on a tray lined with parchment paper and let it set. Store in airtight container. Stays well for a month or so.

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About the author: Sapana is a food fanatic and vegetarian food blogger since 2013. Her blog is a repertoire of simple yet exotic vegetarian recipes from India and around the world. Besides cooking, she loves reading, crocheting and loves watching Netflix series.  Be connected with Sapana on Facebook, Twitter, Pinterest, Instagram and Google Plus.


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