gond ke ladoo
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gond ke ladoo | gond laddu | gond ke ladoo | dinkache ladoo

easy gond ke ladoo | gond laddu | gond ke ladoo | dinkache ladoo
Course sweet
Cuisine maharashtra
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 17 ladoo
Author Hebbars Kitchen

Ingredients

  • 6 tbsp ghee / clarified butter
  • ½ cup (100 gm)  gond / dinka / edible gum / anutu
  • 2 tbsp cashew / kaju chopped
  • 2 tbsp almonds / badam chopped
  • 2 tbsp raisins / kishmish
  • cup (100 gm) dry coconut / kopra, grated
  • 2 tbsp poppy seeds / khus khus / gasgase
  • ¾ cup (100 gm) dry khajur / chuara / dry dates seedless
  • ¼ tsp cardamom powder / elachi powder
  • ¼ tsp nutmeg powder / jaiphal powder
  • 1 cup (200 gm) jaggery / gud
  • 2 tbsp water

Instructions

  • firstly, in a tawa heat ¼ cup ghee and roast ½ cup gond in batches.
  • crush the gond using your hand or with a help of rolling pin.
  • also roast dry fruits, 1½ cup dry coconut and 2 tbsp poppy seeds.
  • roast khajur powder with 2 tbsp ghee on low flame.
  • transfer the roasted khajur powder into the same bowl.
  • additionally add ¼ tsp cardamom powder and ¼ tsp nutmeg powder.
  • mix well making sure all the dry fruits are well combined. keep aside.
  • pour 1 string jaggery syrup over dry fruit mixture and mix well.
  • now start making ladoo (greased hand) when the mixture is still hot / warm.
  • finally, enjoy gond ladoo / dinkache ladoo for a month when stored in airtight container.