Jowar, being gluten-free, is a safe, nutritious, and healthy alternative for people with gluten allergies or those who are suffering from celiac disease.
Jowar gond ke laddu are guilt-free, healthy, nutritious, and tasty sweet treats for every sweet lover.
Note
Gond ke laddu are warm in nature, so they should be avoided during pregnancy. But, after delivery, women tend to become very weak, and at this time, gond ke laddu helps to recover from weakness. If delivery is normal, gond ke laddus are given to nursing mothers as they strengthen and heal the body, and improve overall health. They rejuvenate the body, and nursing mothers who consume gond ke laddu increase their milk supply.
After a cesarean delivery, follow the diet as advised by your doctor only.
Ingredients for 14 to 16 laddu
- 250 gm jowar flour
- 3/4 cup ghee
- 1tbsp edible gum
- 1tbsp melon seeds
- 2 tbsp. Grated dry coconut
- 10 finely chopped almonds
- 180 gm bura (fine granulated sugar)
- ½ tsp Cardamom powder
Method –
- In a heavy-bottomed kadhai (wok), roast the melon seeds until golden, then transfer them to a plate.
- Roast the grated dry coconut until golden, then transfer it to a plate.
- Now roast badam (almonds) until warm, transfer to a plate. When it cools down, slice it thinly with a sharp knife.
- If the gond (edible gum) is large, break it into small pieces.
- Heat ½ cup desi ghee in a kadhai and deep-fry the gond in small batches until golden. After deep frying, the gond puffs up and doubles in size.
- After the fried gond cools down, crush it coarsely.
- Now add the remaining desi ghee to the kadhai.
- When the ghee is hot, add jowar flour and roast it on a medium to low flame, keep stirring continuously.
- Roast the jowar flour until it turns golden, and at this stage, a very tempting aroma spreads, and the flour starts to release ghee.
- Turn off the flame, then add crushed gond, cardamom powder, melon seeds, grated dry coconut, and almonds; mix well and let the mixture cool.
- When the roasted mixture is slightly warm, add bura powder and mix well.
- To check the perfect consistency of the mixture, make one small laddu, and if it binds together, the mixture is ready to make laddus.
- If you find it difficult to shape laddus, add more desi ghee.
- Now take a sufficient portion of the mixture and make lemon-sized balls by pressing it between your palms and shaping it into a ball.
- Delicious jowar gond ke laddus are ready to eat.
Jowar gond ke laddu has a long shelf life. Store laddus in an airtight jar.
