||Gond ke ladoo||Ghee mawa se banaye||Winter special||

Summary

This video guides you through making healthy and delicious Gond Laddus at home using ghee and mawa. The recipe involves roasting ingredients like gond, makhana, coconut, besan, and suji, grinding them into powders, and mixing them with jaggery. The final mixture is shaped into laddus, offering a nutritious snack for winter. With simple ingredients and a few easy steps, these laddus are perfect for boosting immunity and providing energy. The video emphasizes minimal use of ghee and highlights the health benefits of the spices and ingredients used.

Takeaways

• 😀 Gond laddoos are made with ghee, gond, and other ingredients like mava, dry fruits, and spices.
• 😀 The ghee used for making the laddoos should be minimal since mava already contains a significant amount of ghee.
• 😀 The process of making laddoos starts by frying gond in ghee, ensuring it doesn't clump together by adding small amounts at a time.
• 😀 Roasting dry ingredients like makhana (fox nuts) and grated coconut in ghee helps enhance their flavor and aroma.
• 😀 After roasting, besan (gram flour) is lightly toasted in ghee to release its fragrance, but it shouldn't be browned.
• 😀 Suji (semolina) is also roasted but only lightly to maintain its texture, without making it too brown.
• 😀 The ghee mava is kept in the fridge to solidify slightly before grinding it into a fine powder.
• 😀 The roasted makhana, coconut, and gond are ground into a powder, with a portion kept aside for later use.
• 😀 After grinding, the ingredients are mixed with the ghee mava, followed by melting jaggery (gur) with water and adding it to the mixture.
• 😀 The mixture is shaped into laddoos once it cools slightly. If it becomes too hard, it can be warmed up again to shape easily.
• 😀 The laddoos are not greased with ghee since mava already contains enough, making them rich in texture and flavor.
• 😀 Optional spices like cardamom, ginger powder, or saffron can be added for extra flavor and winter health benefits.

Q & A

What is the main recipe discussed in the video?

The main recipe discussed is for making **Gond Ke Laddu**, a traditional Indian sweet made with edible gum, ghee, mawa, and other ingredients.

What is the first step in making Gond Ke Laddu?

The first step is to fry the **gond (edible gum)** in ghee until it puffs up. It is important to fry it in small batches to prevent clumping.

Why is it necessary to roast the ingredients separately?

Roasting the ingredients separately ensures that each one is cooked properly and retains its flavor without affecting the others. It also helps in preventing clumping when mixed together.

How is the mawa (milk solids) prepared for this recipe?

The mawa is stored in the fridge before being ground into a fine powder using a dry grinder. This makes it easier to mix with the other ingredients.

Can I use any specific type of jaggery for this recipe?

Yes, you can use any type of **gud (jaggery)**, but make sure it is unrefined to maintain the authentic flavor of the laddus. The jaggery is melted with a little water to form a syrup.

How much ghee is used in the recipe?

Ghee is used in moderate amounts for frying the ingredients, but since **mawa** already contains ghee, the quantity of additional ghee is kept minimal to avoid excess greasiness.

What role does **suji (semolina)** play in this recipe?

Suji is lightly roasted and added to the mixture. It helps to bind the ingredients together and gives the laddus a slightly textured bite.

Can I add any spices to the mixture?

Yes, you can add optional spices like **cardamom powder**, **nutmeg**, or **saffron** to enhance the flavor. These spices are especially beneficial in winter for their warming properties.

How should the laddus be shaped after the mixture cools?

After the mixture has cooled slightly but is still warm, shape it into round laddus by pressing the mixture into your palms. If the mixture cools too much, it can be slightly heated again to make it easier to mold.

How do you ensure the laddus are not too greasy?

Since **mawa** already contains a good amount of ghee, it's important not to add too much extra ghee to the mixture. The aim is to use just enough ghee for frying the ingredients and binding them without making the laddus greasy.