DRY FRUITS GOUND LADDU RECIPE | HEALTHY FOR YOUR LIFE
Автор: FOODIE BABY
Загружено: 2026-01-02
Просмотров: 87
1. Fry the Gond (The Most Important Part)
Heat 3–4 tbsp of ghee in a heavy-bottomed pan on medium-low heat. Add the Gond in small batches. It will puff up like popcorn.
Tip: Make sure it's fried until the center is crisp. If it's sticky, it will stick to your teeth. Once cooled, crush it coarsely with a rolling pin or the base of a bowl.
2. Roast the Nuts & Seeds
In the same pan, fry the almonds, cashews, and makhana separately until golden and crunchy. Remove them, let them cool, and grind them into a coarse powder. Briefly roast the grated coconut and poppy seeds (no ghee needed for these) until fragrant.
3. Roast the Flour (Atta)
Add more ghee to the pan and add the wheat flour (and besan if using). Roast on low flame continuously.
Sign of completion: The flour will turn a deep sandy brown and start releasing a nutty aroma. This usually takes 15–20 minutes.
4. Mix the Spices
Once the flour is roasted, turn off the heat. While the flour is still hot, add the ginger powder, black pepper, and cardamom powder. These spices "bloom" in the residual heat.
5. Sweetening and Shaping
Add the crushed Gond and the nut mixture to the roasted flour. Let the mixture cool slightly (it should be warm, not hot). Add the powdered jaggery or sugar.
Shaping: Mix well. Take a small portion and press it between your palms to form a round ball. If the mixture is too dry to bind, add a spoonful of warm melted ghee.
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