Recipe – Video
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Ingredients
- 3 tablespoons khu-khus
- ½ cup (75g) melon seeds/magaj
- 1 cup (32g) foxnuts/ makhana
- ½ cup (120g) clarified butter/ghee
- ½ cup (75g) cashews/kaju
- ½ cup (75g) almonds/badaam
- ½ cup (75g) walnuts/akhroth
- ¾ cup (75g) edible gum/gondh
- 1 ½ cup (200g) whole wheat flour/atta
- 1 tablespoon sauth/ginger powder
- 1 teaspoon cardamom powder
- 1 cup (200g) jaggery
- 4-5 tablespoons water
Main Equipment Used
- High Power Mixer Grinder – I use Preethi Zodiac (750-watt). You can find it on Amazon here: https://amzn.to/2DbrsH8
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Dry roast melon seeds for 3-4 minutes on medium flame till they get a light brown colour and swell up.
- Similarly dry roast khus-khus for 2 minutes until they get little dark in colour.
- Dry roast makhanas for 5-6 minutes or until light golden brown in colour. To check if its done, press them in between your finger and it will crush easily.
- Now add 3-4 tablespoons of ghee and roast cashews for 2-3 minutes OR until they get a light golden colour.
- Similarly roast the almonds and walnuts separately for 2-3 minutes.
- Further add 2-3 tablespoons of ghee and roast the edible gum in 2 batches for 2-3 minutes, till it swells up and triples in size. Once it cools down, crush it with the back of a spoon or a masher. (Don’t make it too fine)
- In the same pan add rest of the ghee and once it melts add whole wheat flour and roast for 10-12 minutes on medium-low flame till it turns golden brown in colour and releases an aromatic smell.
- In a mixer grinder, grind the add almonds, cashews, walnuts till they get a coarse texture. Do not make it very fine.
- Similarly grind the roasted lotus seeds/makhana.
- In a large bowl add the crushed edible gum, roasted atta along with all the grounded nuts, makhanas, dry ginger powder and cardamom powder and mix well.
- In a pan add jaggery and water and let the jaggery melts completely and gets a boil. Do not over boil, else the ladoos will become hard.
- Immediately add the melted jaggery in the ladoo mixture and with the help of a spoon mix till everything is well combined.
- Let it cool down for 2-3 minutes or until you can handle the mixture. Do not let it cool completely, else you wont be able to form ladoos.
- Now take a tablespoon of the the gond ladoo mixture in between your palm and make the ladoos depending on the size you want.
- Let them rest in a plate for 4-5 hours and cool down completely before storing them in an air tight container for up to 2 months.
Recipe Notes
- Always roast the edible gum on medium or low flame, if cooked on high flame then it will get cooked from the outside but the inside will remain uncooked.
- Roasting the dried fruits is very important as it removes the extra moisture, thus resulting in the longer shelf life.
- Do not over boil the jaggery else the gond ladoos will become hard.
- If you are not able to form ladoos then add some hot ghee and form ladoos again.
- In the end if the gond ladoo mixture has cooled down then microwave it for 30 seconds and form ladoos again.
