Winters are almost reaching its peak.. In a few dazz fog will cover up the view. Seasonal food is always good to be eaten from health point of view..
I am coming up repeatedly with winter delicacies and today i got the heart of winters 'gond ke laddu'. winters means gond ke laddu.. Really this delicacy is filled with lots of nourishment as it is having numerous medicinal properties..
Traditionally, the laddus are made with wheat flour, gond(Tragacanth gum herb), lots of ghee(clarified butter), sugar and dry fruits. They used to be very healthy and full of fat. But nowdays as per our lifestyle we are not into much physical activity and tends to put weight so i have prepared a healthy version(though not completely but partially) of these laddus and made with hari mung dal(green gram), gond, dry fruits and gur/jaggery (replacement of sugar).
Benefits of mung dal(green gram):
- Mung beans are a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins, very filling food, high in protein, resistant starch and dietary fiber, useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity.
- Gond is very nourishing and is given to lactating mothers. It increases milk production in mothers. It is very rich in calcium and protein. It helps in developing strong bones and prevent back pain. It is an energy food and is good to eat in winters. It protects against cold and cough.
- It prevents constipation by activating the digestive enzymes.It detoxes the liver and acts as a blood purifier. It boosts immunity and increases the amount of hemoglobin in the blood. It can very well replace sugar in all the sweetened things.
- We usually include almonds, walnuts, pinenuts, cashew nuts, etc to our diet. They acts as antioxidants, helps in reducing weight, are great source of omega3 fatty acids, minerals and lowers down bad cholestrol in our body.
Serves: 18-20 laddus
Ingredients:
- Gond: 100 gms
- Hari mung dal(green gram): 250 gms
- Ghee(clarified butter): 1 cup
- White pepper: 1.25 tbsp
- Saunth powder(dry ginger powder): 1 tbsp
- Elaichi(cardamom): 6-7 nos
- Gur powder (jaggery): 1.25 cup
- Badam(almonds): 28-30 nos
- Pista(pistachio): 15 nos
- Wash the dal thoroughly and sun dry it.
- When it is completely dried then dry roast it in simmer flame for 2-3 minutes in a wok. Now spread it out in a flat plate and let it cool. Now grind the dal in a grinder.
- Meanwhile, heat ghee in a wok and fry the gond. As soon you put gond in the ghee it will start popping up.
- As soon as it gets popped up, take it out to prevent it from getting burnt.
- Fry gond into batches and take small portions in each batch.
- Heat ghee in a wok and add the grinded dal in it.
- Roast the dal thoroughly till it changes its color to golden brown and a nutty aroma comes. On a simmer flame, it will take around 30 minutes.
- Turn off the gas now and let it cool.
- Now in a big plate, take gond and crush it with the help of your hand.
- Now add white pepper, dry ginger powder, cardamom powder, finely grinded nuts and gur powder to the crushed gond. Mix them thoroughly.
- Check the temperature of roasted dal. If it is lukewarm then add it to the gond mixture.
- Now mix it thoroughly.
- Take out small portions and roll it out into the balls to make laddus.
- Garnish them with little bit of white pepper.
- Store in an air tight container.
- Dal should be perfectly dried.
- Black pepper can also be used instead of white pepper.
- These are perfect to be eaten in super chilli winters as they are having dry ginger powder in them which is of hot effect(taseer).
- Persons suffering with hemorrhoids can avoid dry ginger powder or can eat them twice in a week.
- They are very good for lactating mothers.
- If you dont have powdered jaggery you can use whole jagggery and can grate it for use. Around 100-150 gms of jaggery can be used.
- All the information regarding nutritional value of ingredients is referred from internet. All the ingredients are very good for health as referred but metabolism of each and every person differs so one should be precautious in eating things according to their body types.