Gondh Laddu Jar Recipe | Diwali Gifting Layered Gondh Laddu Jar | How to make Gondh Laddu Jar at Home | Diwali Special Gondh Laddu Jar | Laddu Recipe | Gondh Laddu | Easy to make Gondh Laddu | Sweet Recipe Gondh Laddu Jar | Diwali2023 Gondh Laddu Jar | Quick and Easy Sweet Recipe Gondh Laddu Jar at Home Recipe | Deconstructed Gondh Laddu Jar | Snacks Recipe | Quick & Easy | Rajshri Food
Learn how to make at home with our Chef Bhumika
Ingredients:
¼ cup Gum Arabic
¼ cup Ghee
2 tbsp Poppy Seeds
¼ cup Wheat Flour
¼ cup Jaggery Powder
1 tsp Ginger Powder
½ tsp Cardamom Powder
1 tsp Ghee
½ cup Cashew Nuts (chopped)
½ cup Desiccated Coconut
1 tbsp Dried Rose Petals
2-3 tbsp Pistachio (roasted & chopped)
2-3 tbsp Almonds (roasted & chopped)
Dried Rose Petals
Learn how to make at home with our Chef Bhumika
Ingredients:
¼ cup Gum Arabic
¼ cup Ghee
2 tbsp Poppy Seeds
¼ cup Wheat Flour
¼ cup Jaggery Powder
1 tsp Ginger Powder
½ tsp Cardamom Powder
1 tsp Ghee
½ cup Cashew Nuts (chopped)
½ cup Desiccated Coconut
1 tbsp Dried Rose Petals
2-3 tbsp Pistachio (roasted & chopped)
2-3 tbsp Almonds (roasted & chopped)
Dried Rose Petals
Category
🛠️
LifestyleTranscript
00:00 Gond ke laddu are very much associated
00:02 with the winter festivities in India.
00:05 But if you're living away from home,
00:06 it's very difficult to be a part of this.
00:09 So today I have a solution for you.
00:11 We're making deconstructed gond ke laddu,
00:13 which is travel friendly.
00:14 Let's see how to make it.
00:16 The first thing that we're going to tackle
00:18 is the gond or gum arabic,
00:20 which comes in crystal form.
00:22 We're going to grind this in a mixer completely
00:25 till it's in powder form.
00:27 This is one fourth cup of gond.
00:30 After a few pulses,
00:33 it has turned into this powder crystallized form.
00:36 Now I'm going to take it out into my bowl.
00:38 Now to this, I'm going to add one fourth cup of ghee.
00:44 I'm going to mix it and set it aside for 15 to 20 minutes.
00:48 While the gond layer is resting,
00:50 let's move on to the next layer.
00:52 We have whole wheat flour here,
00:54 which is usually used to bulk up the gond laddus.
00:57 I'm going to mix this with some poppy seeds,
01:00 jaggery and our flavorings,
01:02 that is ginger powder and cardamom powder.
01:05 So let's begin by roasting our whole wheat flour
01:08 with the poppy seeds.
01:09 I'm going to add poppy seeds to this.
01:12 The poppy seeds will turn into a golden brown color
01:16 and they will also start popping.
01:19 Once they're evenly colored,
01:21 you can take them out in a bigger bowl
01:23 and let them cool completely.
01:24 Next, we're going to roast our whole wheat flour.
01:28 Roasting the whole wheat flour
01:30 releases a very beautiful nutty flavor from it.
01:34 And it also ensures that it will last longer
01:37 because it also gets rid of all the excess moisture
01:40 from the flour.
01:41 The flour is properly roasted.
01:44 I'm turning off the flame.
01:45 To the hot flour, I'm going to add in jaggery powder,
01:49 ginger powder and cardamom powder.
01:53 If the jaggery that you're using is very, very soft,
01:57 you need to dehydrate it.
01:59 So you can just dry roast it on a pan.
02:02 I'm just going to crush the jaggery granules.
02:06 As it heats up, it will soften.
02:08 Make sure that the flame is off
02:10 so that you don't cook the jaggery by any chance.
02:13 Lastly, I'm going to add in the poppy seeds back to this
02:17 and we'll let this entire mixture cool completely.
02:21 The reason why we ground this mixture
02:23 is to make sure that the poppy seeds
02:25 is completely in powder form
02:27 and also the jaggery granules, if any,
02:30 that were left in lumpy form are well-mixed.
02:33 The next layer is strictly for beautification.
02:36 I'm going to make this layer with some cashew nuts,
02:39 desiccated coconut and rose petals.
02:42 Let's start by roasting the cashews and the coconut first
02:46 with one teaspoon of ghee.
02:48 As soon as it melts, we're going to add in the cashews
02:51 and coconut.
02:52 I'm not looking to add any color to this layer,
02:55 but I want the coconut to release all its aroma.
02:58 The coconut smells amazing.
03:00 I've switched off the flame.
03:02 I'm going to add in rose petals.
03:04 Around one tablespoon should be enough
03:06 just to give it a hint of color.
03:09 The rose petals, when they come in contact
03:11 with this little bit of heat,
03:12 will also release their aroma.
03:14 Time to cool this down as well.
03:16 Now, for the simplest layer,
03:20 we're just going to mix some chopped pistachios
03:23 that have been roasted
03:25 and some chopped roasted almonds.
03:28 Just mix it around, and our next layer is also ready.
03:32 Coming back to our very first component,
03:36 this is our gum and ghee mixture,
03:38 which we're now going to cook.
03:40 I'm just adding to the pan,
03:41 and I'm going to cook this on medium to low heat.
03:47 This should swell up and crystallize as we cook it.
03:50 Make sure to mix it properly
03:52 so that there are no lumps left.
03:54 As it cooks, it will swell up.
03:58 You can also turn it around
03:59 and cook it from the other side.
04:03 As the gol starts cooking,
04:04 you'll be able to crumble it up,
04:06 and that's when you know that it is completely cooked.
04:08 If it stays intact like this, it's not done yet.
04:12 So keep cooking it as you crush it.
04:15 If you don't cook the gond properly,
04:17 it will have a very weird texture,
04:20 and it won't be nice to eat.
04:21 Another way to tell that the gond is ready
04:24 is when it stops bubbling.
04:26 As you can see, this is still bubbling a little,
04:29 so I know that it's not completely cooked,
04:31 even if the color says otherwise.
04:33 Now that the bubbles have receded,
04:35 we're just going to mix all of it
04:37 and remove it in a plate to cool down completely.
04:43 The gond has cooled down completely.
04:46 Now we're going to mix it
04:49 with our whole wheat flour mixture,
04:51 and we're going to mix it,
04:53 and as we mix this,
04:55 we're going to crush the gond into the flour.
04:57 You should be able to do this very easily
04:59 with your fingers, it seems.
05:01 After mixing, this mixture looks so amazing.
05:07 It tastes so good as well.
05:09 Now we're going to assemble this in a jar.
05:12 Half of this mixture.
05:14 After this, we're going to add our floral layer
05:20 of cashews, coconut, and rose petals.
05:24 I'm going to add a few extra rose petals on the side
05:27 just because they look so pretty.
05:30 Every time you add a new layer,
05:32 make sure that the top one is kind of flat
05:36 so that the layers are evenly visible from outside.
05:39 Next, we're adding in our roasted and chopped nuts,
05:43 repeating it with our gond and whole wheat flour layer.
05:47 As the level rises, it's easier to flatten it out,
05:51 our cashew and coconut layer,
05:53 and lastly, our chopped nuts.
05:57 Some rose petals on top
05:59 so that you're welcomed with a floral aroma
06:02 as soon as you open the jar.
06:03 This is the entire winter season
06:05 of my childhood packed in a jar.
06:08 Now, you can eat this by the spoonfuls,
06:11 or there are two other ways to use it as well.
06:14 You can mix it completely and add hot ghee to it
06:18 to turn it into laddus.
06:20 The other thing that you can do
06:21 is add the entire mixed portion of this
06:25 to a little bit of hot milk and turn it into rab.
06:28 This stays good for up to a month in a cool and dry place,
06:32 but if you're in a very cold region,
06:34 this will last you the entire winter season.
06:37 Try this out, send it to your kids
06:39 if they live away from home,
06:41 and let me know how it turns out.
06:43 This is Chef Bhumika signing off from Rajshri Food.
06:46 [MUSIC]