Atta Gond Laddu Recipe
In winter, most people prepare laddus and eat them. Gum laddus are most eaten in winter. Gum has a hot nature and laddus are prepared by mixing dry fruits with hot nature in it. If laddus are not made properly then they start sticking to the mouth. For this you must try this recipe. If you make laddus made of flour and gum with this trick, they will not stick at all when placed in the mouth and will have a delicious taste. For this, you will have to adopt this special method of frying flour which increases the taste of laddu manifold. Quickly note down the recipe of flour and gum laddus.
Flour and gum laddu recipe
First step- For this, first of all you have to take 1 big cup of desi ghee. Now melt the ghee and dilute it. Take about 2 cups of wheat flour and sift it. Now add 5-6 spoons of ghee in the flour and mix. Now add about half a cup of milk while spreading it and mix it well in the entire flour. There will be slight moisture in the dough and leave it like this for 20 minutes.
Second step- Now dry roast 1 bowl of makhana in a pan. In the same pan, add some ghee and add 1 small bowl of almonds, 1 small bowl of cashews and 1 small bowl of walnuts and fry them. Now add some more ghee to the remaining ghee and fry the gum well on low flame. After roasting the gum, if 1-2 spoons of ghee is left, add 1 small bowl of grated coconut and 2 spoons of poppy seeds and fry for 2 minutes.
Third step- Now sieve the flour through a sieve and put it in the pan. Now add about half a cup of ghee in it and fry the flour until it turns golden. When the flour is roasted, it will smell nice. Switch off the gas flame and grate about 2 cups of jaggery until the flour cools down. You can also use sugar or desi sugar in it. But if you want to make laddus with less ghee then melt the jaggery and add it.
Fourth step- Put all the dry fruits in a mixer and grind them coarsely. Grind makhana, cashew nuts, almonds, makhana and walnuts. Mix ground dry fruits into flour. Add raisins and chopped peas to it. Now mix coconut, poppy seeds and half teaspoon ground cardamom powder, 1 teaspoon dry ginger powder, 1 small grated nutmeg in the flour. Mix everything well.
Fifth step- Add 1-2 spoons of ghee in the pan, add jaggery and cook on low flame till the jaggery melts. As soon as the jaggery melts, mix it in the flour. Mix well and then immediately make laddus. If the laddu mixture cools down then it will be difficult to tie the laddus. In such a situation, add some ghee and heat the mixture lightly again. Winter special gond laddus are ready, you can make and eat them throughout the season.
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